Description
Crunchy Coconut Chicken is a flavorful, crispy fried chicken dish featuring a tropical coconut and panko breadcrumb coating. Marinated in coconut milk, lime juice, and fish sauce, the chicken becomes tender and infused with bright, savory flavors. It is served with a refreshing Napa cabbage salad with avocado and a spicy mayo dipping sauce for a harmonious balance of textures and tastes.
Ingredients
Scale
Chicken Marinade
- 3 (8-oz.) boneless, skinless chicken breasts
- 1 cup canned coconut milk
- 2 Tbsp. fresh lime juice
- 1 Tbsp. fish sauce
Coating
- 1 1/2 cups (180 g) all-purpose flour
- 2 Tbsp. cornstarch
- 1 tsp. kosher salt
- Freshly ground black pepper, to taste
- 3 large eggs
- 1 1/2 cups panko breadcrumbs
- 1 1/2 cups unsweetened shredded coconut
- Vegetable oil, for frying (about 2 cups)
Spicy Mayo
- 1/2 cup mayonnaise
- 2 Tbsp. sriracha
- 1 tsp. honey
Cabbage Salad
- 1 head Napa cabbage, thinly sliced
- 2 Persian cucumbers, quartered, thinly sliced
- 1 avocado, cubed
- 1 small serrano chile, thinly sliced
- 1/2 cup coarsely chopped fresh cilantro
- 1 (1/2″) piece ginger, peeled, finely grated
- 2 Tbsp. fresh lime juice
- 1 tsp. reduced-sodium soy sauce
- 1/2 tsp. fish sauce
- Lime wedges, for serving
Instructions
- Prepare Chicken: Using a sharp knife, cut each chicken breast in half horizontally to create thinner pieces. Place between two sheets of plastic wrap or inside a large resealable bag on a cutting board. Pound the chicken with a meat mallet or rolling pin until it is about 1/4 inch thick.
- Marinate Chicken: In a large bowl, combine coconut milk, fresh lime juice, and fish sauce. Add the pounded chicken pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes up to 1 hour to infuse flavor and tenderize the meat.
- Prepare Coatings: Set up three shallow bowls: one with the mixture of all-purpose flour, cornstarch, kosher salt, and freshly ground black pepper; the second with beaten eggs; and the third with a mixture of panko breadcrumbs and shredded unsweetened coconut.
- Coat Chicken: Remove chicken from marinade one piece at a time. Dredge each piece in the flour mixture, then dip in the beaten eggs letting any excess drip off, and finally press into the panko and coconut mixture to fully coat. Ensure the coating adheres well.
- Fry Chicken: Pour vegetable oil into a large stainless steel skillet to a depth of about 1/2 inch. Heat over medium-high until shimmering but not smoking, approximately 350°F. Fry chicken pieces in batches, cooking 3 to 4 minutes per side until golden brown and crispy. Use tongs to turn the chicken carefully. Drain on a wire rack to keep crisp.
- Make Spicy Mayo: In a small bowl, combine mayonnaise, sriracha sauce, and honey. Mix well and refrigerate until ready to serve. This sauce can be made up to one week in advance and kept refrigerated.
- Prepare Cabbage Salad: In a large bowl, combine thinly sliced Napa cabbage, quartered and sliced Persian cucumbers, cubed avocado, thinly sliced serrano chile, and chopped fresh cilantro.
- Make Salad Dressing: In a small bowl, whisk together grated ginger, fresh lime juice, reduced-sodium soy sauce, and fish sauce. Pour this dressing over the salad ingredients and toss gently to coat evenly.
- Serve: Plate the crunchy coconut chicken alongside the vibrant cabbage salad. Serve with spicy mayo and lime wedges for squeezing over the dish to add extra brightness.
Notes
- Pounding the chicken to an even thickness ensures quicker, more even cooking and a tender texture.
- For best results, use unsweetened shredded coconut to avoid adding unwanted sweetness.
- Maintain oil temperature near 350°F for perfectly crispy chicken without absorbing excess oil.
- The spicy mayo can be made ahead and refrigerated for up to 1 week, which helps the flavors meld.
- This dish pairs well with steamed jasmine rice or as a flavorful main course in a tropical-inspired meal.
