Description
Crunchy Coconut Chicken is a flavorful and crispy fried chicken dish marinated in coconut milk and lime juice, coated in a crunchy mixture of panko breadcrumbs and shredded coconut. Served with a fresh Napa cabbage salad tossed in a ginger-lime dressing and a spicy mayo for dipping, this recipe delivers a perfect balance of savory, tangy, and spicy flavors with a tropical twist.
Ingredients
Chicken and 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 and thinly sliced
- 1 avocado, cubed
- 1 small serrano chile, thinly sliced
- 1/2 cup coarsely chopped fresh cilantro
- 1 (1/2″) piece ginger, peeled and finely grated
- 2 tbsp. fresh lime juice (for dressing)
- 1 tsp. reduced-sodium soy sauce
- 1/2 tsp. fish sauce
- Lime wedges, for serving
Instructions
- Prepare the Chicken: Using a sharp knife, cut each chicken breast in half through the thickest side parallel to the cutting board. Place the pieces between two pieces of plastic wrap or inside a large resealable bag on a cutting board. Using a meat mallet or rolling pin, pound the chicken pieces to an even thickness of 1/4 inch.
- Marinate the Chicken: In a large bowl, combine the coconut milk, lime juice, and fish sauce. Add the pounded chicken pieces and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes or up to 1 hour to infuse flavor and tenderize the chicken.
- Prepare Coating Mixtures: In one shallow bowl, whisk together the all-purpose flour, cornstarch, kosher salt, and a few grinds of black pepper. In a second shallow bowl, beat the eggs until blended. In a third shallow bowl, combine the panko breadcrumbs and shredded coconut.
- Coat the Chicken: Remove each chicken piece from the marinade, allowing excess to drip off. Dredge the chicken first in the flour mixture, then dip into the beaten eggs, letting excess drip off, and finally coat thoroughly with the panko and coconut mixture, gently pressing to adhere.
- Fry the Chicken: Pour vegetable oil into a large stainless steel skillet to a depth of 1/2 inch. Heat over medium-high heat until shimmering but not smoking, about 350°F (175°C). Working in batches to avoid overcrowding, carefully add the coated chicken pieces. Cook for 3 to 4 minutes per side, turning halfway, until the chicken is deeply golden brown and cooked through. Transfer cooked chicken to a wire rack to drain excess oil. Adjust the heat as needed between batches.
- Prepare Spicy Mayo: In a small bowl, mix together mayonnaise, sriracha, and honey until smooth. Refrigerate until serving. (Can be made up to 1 week in advance.)
- Make the Cabbage Salad: In a large bowl, toss together the thinly sliced Napa cabbage, quartered and sliced Persian cucumbers, cubed avocado, sliced serrano chile, and chopped cilantro.
- Prepare Salad Dressing: In a small bowl, whisk together the finely grated ginger, fresh lime juice, reduced-sodium soy sauce, and fish sauce until combined. Pour the dressing over the cabbage salad and toss to coat evenly.
- Serve: Plate the crispy coconut chicken alongside the dressed cabbage salad. Serve with spicy mayo for dipping and lime wedges on the side for an added citrusy punch.
Notes
- For best results, pound the chicken evenly to ensure uniform cooking and crispiness.
- Adjust the amount of sriracha in the spicy mayo to match your preferred level of heat.
- Use fresh lime juice for the marinade and dressing to enhance the bright, tangy flavors.
- This spicy mayo can be prepared ahead and stored refrigerated for up to one week.
- Use a thermometer to maintain oil temperature close to 350°F for perfectly fried chicken without greasiness.
- Can substitute fish sauce with soy sauce for a vegetarian version along with tofu or vegetable protein instead of chicken.
