Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, coconut chicken. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Coconut Chicken is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Coconut Chicken is something which I’ve loved my whole life. They’re nice and they look fantastic.
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.
To get started with this recipe, we have to prepare a few components. You can have coconut chicken using 13 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Coconut Chicken:
- Make ready coconut coating
- Make ready 1/2 cup shredded sweetened coconut
- Prepare 1/2 cup panko Japanese bread crumbs
- Take 1/2 tsp salt
- Get 1/3 tsp white pepper
- Prepare 1/4 cup white corn meal
- Make ready 1/2 tsp onion powder
- Get 2 large eggs, beaten
- Make ready 1/2 cup all purpose flour
- Make ready chicken
- Make ready 1 lb boneless, skinless chicken breasts. About six in the pound.
- Get frying
- Make ready 1 1/2 cup vegetable oil
Pat down the chicken thighs before they finish cooking under the broiler to ensure deliciously crispy skin. While oil is heating, season chicken with salt and pepper. Plus, you only need one pan! The flavor profile is a total winner, too- juicy, white-meat chicken in a creamy sauce jazzed up with aromatic spices, diced onion, and tangy fresh tomatoes.
Steps to make Coconut Chicken:
- In a large shallow bowl add your beaten eggs.
- In another large shallow bowl add your flour, salt, pepper and onion powder. Mix well.
- In a third shallow bowl add your coconut, corn meal and panko. Mix well.
- In a large deep skillet add your vegetable oil. Heat it over medium heat. Temperature should reach 350°F fahrenheit.
- Dredge chicken through the flour mixture. Shake off excess.
- Dip chicken, both sides through egg mixture. Allow excess egg mixture to drip off.
- Finally dredge chicken through coconut mixture.
- Let chicken rest for several minutes after coating on a plate.
- Gently lay chicken into oil and cook 3-4 minutes per side. This depends on thickness of chicken. I like to pound out thicker side of chicken before coating to one equal thickness. I place chicken breast between two pieces of plastic wrap and pound out the thickest end with a meat pounder or rolling pin until the piece is equal in thickness.
- Your looking for a medium golden brown and cooked chicken reaching 165°F in temperature.
- Drain chicken on a plate with paper toweling.
- I like to dip these in duck sauce which I buy mostly prepared.
- Recipe by taylor68too.
The prep can be broken up into two main parts: Prepping the chicken Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper. Coconut Chicken with Honey Mustard Sauce is a kid friendly and family favorite recipe. Chicken tenders are breaded with coconut and breadcrumbs. They are then pan fried to crispy golden perfection and served with a delectable five ingredient honey mustard sauce that is out of this world good.
So that’s going to wrap it up for this exceptional food coconut chicken recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
