Crunchy Coconut Chicken
Indulge in golden, crispy coconut chicken with a luscious coconut milk marinade and a crunchy coating that evokes tropical memories.
Ingredients
Chicken and Marinade
- 3 pieces boneless, skinless chicken breasts (8-oz. each)
- 1 cup canned coconut milk
- 2 Tbsp. fresh lime juice
- 1 Tbsp. fish sauce
Coating
- 1.5 cups all-purpose flour
- 2 Tbsp. cornstarch
- 1 tsp. kosher salt
- Freshly ground black pepper
- 3 large eggs
- 1.5 cups panko breadcrumbs
- 1.5 cups unsweetened shredded coconut
- 2 cups vegetable oil, for frying approximately
Spicy Mayo and Salad
- 0.5 cup mayonnaise
- 2 Tbsp. sriracha
- 1 tsp. honey
- 1 head Napa cabbage, thinly sliced
- 2 pieces Persian cucumbers, quartered and thinly sliced
- 1 large avocado, cubed
- 1 small serrano chile, thinly sliced
- 0.5 cup coarsely chopped fresh cilantro
- 1 (1/2) piece ginger, peeled and finely grated
- 2 Tbsp. fresh lime juice
- 1 tsp. reduced-sodium soy sauce
- 0.5 tsp. fish sauce
- Lime wedges, for serving
Instructions
Preparation
- Using a sharp knife, cut the chicken in half through the thickest side parallel to your cutting board.
- Place the pieces between two pieces of plastic wrap or in a large resealable bag on a large cutting board.
- Using a meat mallet or rolling pin, pound the chicken to 1/4" thick.
- In a large bowl, combine coconut milk, lime juice, and fish sauce. Add the chicken and toss to combine. Cover the bowl and refrigerate for at least 30 minutes, or up to 1 hour.
Coating and Cooking
- In a large shallow bowl, whisk together flour, cornstarch, salt, and a few grinds of pepper.
- In a second shallow bowl, beat the eggs to blend.
- In a third shallow bowl, stir together panko and shredded coconut.
- Working one at a time, remove the chicken from the marinade and toss it in the flour mixture. Dip into the eggs, letting the excess drip off, then coat it in the panko mixture, gently pressing to adhere.
- In a large skillet, pour in oil to a depth of 1/2". Heat over medium-high heat until shimmering but not smoking.
- Carefully add the chicken in batches if needed and cook, turning halfway through, until deeply golden brown, about 3 to 4 minutes per side.
- Transfer to a wire rack and repeat with the remaining chicken, adjusting the heat as necessary.
Spicy Mayo and Salad
- In a small bowl, combine mayonnaise, sriracha, and honey. Refrigerate until ready to use.
- In a large bowl, toss together the cabbage, cucumber, avocado, chile, and cilantro.
- In a small bowl, whisk together ginger, lime juice, soy sauce, and fish sauce. Pour dressing over the salad and toss to combine.
Serving
- Serve the chicken with the refreshing salad, spicy mayo, and lime wedges for an ultimate burst of flavor.
Notes
Ensure you don’t overcook the chicken; it should remain juicy on the inside. For extra crunch, allow the coated chicken to rest for 10-15 minutes before frying. Cool the chicken completely before storing in an airtight container or freezer bag for up to 3 months.