Name: Coconut Chicken Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: ½ cup cornstarch; 1 teaspoon cayenne pepper; 1 teaspoon salt, or to taste; 1 teaspoon black pepper, or to taste; 3 large eggs; 2 cups sweetened coconut flakes; 1 ½ pounds boneless, skinless chicken breasts, cut into long thin strips; Oil for frying (if frying)

This Coconut Chicken is a delicious and versatile dish that can be either fried or baked. Tender chicken strips are coated in a crispy coconut crust, creating a sweet and savory flavor combination that’s perfect for a casual meal, a party appetizer, or a fun snack.

Why You’ll Love This Recipe

Flavorful and Crispy: The coconut coating creates a crispy and flavorful crust, while the chicken stays juicy and tender on the inside.
Easy to Make: With simple ingredients and straightforward instructions, this dish is a breeze to prepare.
Versatile: Serve it as a main course with your favorite sides, as an appetizer with dipping sauces, or even as a fun addition to salads or wraps.

Ingredients

Here’s what you’ll need to make this delicious Coconut Chicken:

Cornstarch: Helps create a light and crispy coating.
Cayenne pepper: Adds a touch of heat. Adjust the amount to your liking.
Salt and pepper: To taste.
Eggs: Beaten, used to create an egg wash for the chicken.
Sweetened coconut flakes: Creates a crispy and flavorful coating.
Chicken breasts: Boneless and skinless, cut into long thin strips for even cooking.
Oil: For frying the chicken (if frying). Use an oil with a high smoke point, such as vegetable or peanut oil.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Coconut Chicken

Step 1: Prepare the Dredging Station

Set up a dredging station with three shallow bowls or dishes. In the first bowl, combine the cornstarch, cayenne pepper, salt, and pepper. In the second bowl, beat the eggs. In the third bowl, place the sweetened coconut flakes.

Step 2: Coat the Chicken

Dredge each chicken strip in the cornstarch mixture, then dip it in the egg wash, and finally, coat it thoroughly in the coconut flakes. Make sure the chicken is fully coated with the coconut flakes. Repeat with all the chicken strips.

Step 3: Fry or Bake the Chicken

To Fry:

Heat 1-2 inches of oil in a deep pot or skillet to 350°F (177°C). Add a few pieces of chicken to the hot oil at a time, making sure not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. Transfer the cooked chicken to a paper towel-lined plate to drain excess oil. Repeat with the remaining chicken strips.

To Bake:

Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper. Dredge the chicken strips as instructed above. Place the coated chicken strips on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and crispy.

Step 4: Serve

Serve the Coconut Chicken hot with your favorite dipping sauces, such as sweet and sour sauce, honey mustard, or marinara sauce.

Pro Tips for Making the Recipe

Use high-quality ingredients: The better the quality of your chicken and coconut flakes, the better the flavor and texture of the dish.
Don’t overcrowd the pan (if frying): Overcrowding the pan will lower the oil temperature and result in soggy chicken. Cook in batches to ensure crispiness.
Adjust the spice level: Adjust the amount of cayenne pepper in the coating to your liking.

How to Serve Coconut Chicken

Main Course: Serve the Coconut Chicken with your favorite sides, such as rice, mashed potatoes, or vegetables.
Appetizer: Cut the chicken into smaller pieces and serve as an appetizer with dipping sauces.
Salad or Wraps: Add the cooked chicken to salads or wraps for a flavorful and crunchy protein boost.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheating:

To reheat, bake the chicken in a preheated oven at 325°F (163°C) for about 7-10 minutes, or until heated through. This will help maintain the crispiness of the coconut coating.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, you can use boneless, skinless chicken thighs, but they may require a slightly longer cooking time.

Can I use unsweetened coconut flakes?

Yes, you can use unsweetened coconut flakes, but the flavor will be less sweet.

Can I make this dish gluten-free?

Yes, you can use gluten-free flour and cornstarch for dredging the chicken.

How can I make this dish spicier?

Add more cayenne pepper to the cornstarch mixture or serve with a spicy dipping sauce.

There you have it! A delicious and easy-to-make recipe for Coconut Chicken that’s perfect for any occasion. Enjoy!