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Crunchy Coconut Chicken

Crispy Crunchy Coconut Chicken with Zesty Cabbage Salad

This Crunchy Coconut Chicken recipe is a tropical delight, featuring a crispy coating and served with a refreshing Napa cabbage salad.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tropical
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crunchy Coconut Chicken Ingredients
  • 1 lb Boneless, Skinless Chicken Breasts Swap with thighs for more flavor
  • 1 cup Canned Coconut Milk Full-fat gives extra creaminess
  • 2 Tbsp Fresh Lime Juice Always use fresh for optimal taste
  • 1 Tbsp Fish Sauce Substitute with reduced-sodium soy sauce for a vegetarian option
  • 1 cup All-Purpose Flour For gluten-free, use a 1:1 blend
  • 1/2 cup Cornstarch Potato starch can be an alternative
  • 1 Tbsp Kosher Salt Adjust depending on other salty ingredients
  • 1/2 tsp Freshly Ground Black Pepper Best if ground fresh
  • 2 large Eggs Use aquafaba for a vegan substitute
  • 1 cup Panko Breadcrumbs Press onto chicken for adherence
  • 1 cup Unsweetened Shredded Coconut Toast lightly to enhance its crunch
Salad Ingredients
  • 4 cups Napa Cabbage Slice thinly for the best texture
  • 1 cup Persian Cucumbers English cucumbers are a suitable alternative
  • 1 large Avocado Toss with lime juice to prevent browning
  • 1 small Serrano Chile Adjust to your spice preference
  • 1/4 cup Fresh Cilantro Parsley can be used as a substitute
Dressing Ingredients
  • 1 Tbsp Fresh Ginger Avoid powdered ginger for fresh flavor
  • 2 Tbsp Reduced-Sodium Soy Sauce Tamari is a gluten-free option
  • 2 each Lime Wedges Offer extras for personalized zing
Spicy Mayo Ingredients
  • 1/2 cup Mayonnaise Choose a high-quality version
  • 1-2 Tbsp Sriracha Adjust to your spicy preference
  • 1 Tbsp Honey Agave syrup works as a vegan alternative

Equipment

  • large bowl
  • Small bowl
  • skillet
  • Wire rack
  • meat thermometer

Method
 

Preparation Steps
  1. In a large bowl, whisk together canned coconut milk, fresh lime juice, and fish sauce until well combined. Place the chicken inside the marinade, ensuring it is fully immersed. Let marinate for 10-15 minutes, then pat dry.
  2. In a small bowl, combine mayonnaise, sriracha, and honey. Whisk until smooth and set aside in the refrigerator.
  3. Create a dredging station with three bowls: one with flour, cornstarch, salt, and pepper; one with beaten eggs; and the last with panko and toasted coconut.
  4. Coat each marinated chicken breast in the flour mixture, dip in eggs, and then press into the panko-coconut mixture to ensure adherence.
  5. Heat vegetable oil in a large skillet to 350–365°F. Fry the chicken for 3-5 minutes per side until golden brown and cooked through. Rest on a wire rack.
  6. Prepare the salad by slicing Napa cabbage, Persian cucumbers, avocado, and mixing with serrano chile and cilantro. Drizzle with soy sauce and lime juice.
  7. To serve, plate the salad and top with the chicken. Drizzle with any remaining dressing and serve with spicy mayo and lime wedges.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 25gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 1gVitamin A: 200IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Ensure to maintain oil temperature for a crunchy texture when frying. Store fried chicken separately from the salad to keep it crisp.

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