Description
Indulge in the tropical flavors of this Coconut Chicken Recipe that features crispy chicken strips coated in a fragrant blend of coconut, lime, and soy sauce. Whether pan-fried or baked, this dish offers a delightful crunch with a hint of sweetness.
Ingredients
Scale
Marinade:
- 1 cup canned coconut milk
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon salt
- ½ teaspoon black pepper
Chicken Coating:
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into strips
- 1 cup shredded unsweetened coconut
- ½ cup panko breadcrumbs
- ¼ teaspoon cayenne pepper (optional)
For Cooking:
- 2 tablespoons vegetable oil (for pan-frying) or cooking spray (for baking)
Instructions
- Marinate the Chicken: In a large bowl, combine coconut milk, lime juice, soy sauce, garlic, ginger, salt, and pepper. Add chicken strips to the marinade, refrigerate for at least 30 minutes.
- Coat and Cook: Mix shredded coconut, panko breadcrumbs, and cayenne pepper. Coat chicken pieces in the mixture. Pan-fry for 3–4 minutes per side or bake at 400°F for 20–25 minutes.
- Serve: Enjoy hot with sweet chili sauce or lime wedges.
Notes
- Use thighs for juicier results.
- For extra crispiness, broil briefly after baking.
- To make it gluten-free, use gluten-free breadcrumbs and tamari instead of soy sauce.
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
