Recipe: Appetizing Coconut Chicken

Coconut Chicken. Crunchy baked strips of chicken breast coated in coconut crumbs are served with a creamy coconut-mayonnaise sauce. The Chinese buffet favorite is easy to make at home without deep frying. Dredge chicken strips in egg white and place a couple at a time into the bag to coat with coconut mixture.

Add the salt, pepper, coconut milk, and lime zest and juice. Dredge the chicken pieces first in the cornstarch mixture, then in the eggs, and finally in the coconut, making sure the meat is fully coated with coconut flakes. While oil is heating, season chicken with salt and pepper. You can have Coconut Chicken using 12 ingredients and 7 steps. Here is how you cook that.

Ingredients of Coconut Chicken

1. Prepare 2 lbs of boneless skinless chicken breast.
2. You need of Salt.
3. You need of Pepper.
4. You need 1 1/2 of tblsp Olive oil.
5. You need 2 of tblsp turmeric powder.
6. You need 1 of onion thinly sliced.
7. Prepare 2 cloves of garlic.
8. You need 14 oz of coconut milk.
9. You need 8 oz of tomatoe sauce.
10. Prepare 14.5 oz of diced tomatoes.
11. You need 3 of tblsp sugar.
12. You need of Chilli powder (optional depending on how spicy you want it).

How to make coconut milk chicken. This makes sure the chicken will be perfectly juicy, and it also allows the chicken to come to a more reasonable temperature for eating. This easy dinner recipe can be fried, baked or air fried to perfection and is kid approved! Coconut chicken curry is simply chicken in a delicious sauce of tomatoes, garlic, curry powder, and coconut milk.

Coconut Chicken instructions

1. Cut chicken into 1/2 inch pieces and season with salt and pepper to taste.
2. Heat oil and turmeric powder over medium heat for 2 minutes (also chilli powder for a spicier end product).
3. Add onions and garlic and cook for for 1 minute.
4. Add chicken tossing to cover and cook until chicken is white all the way through..
5. Pour coconut milk, tomatoe sauce, diced tomatoes, sugar into pan and stirl.
6. Cover and simmer over medium low heat stirring occasionally for 30 to 40 minutes.
7. Serve over rice.

It's a healthy, one-pot meal that tastes great and everyone in the family enjoys. I used my Instant Pot (which I love!) and had dinner on the table in less than an hour. This coconut chicken is chicken tenders rolled in a sweet and savory coating, then deep fried to golden brown perfection. A restaurant style appetizer or main course that's super easy to make at home. I love to recreate my restaurant favorites at home, including cream cheese wontons, egg rolls, and this ultra crispy coconut chicken.

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