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Crunchy Coconut Chicken

Crispy Crunchy Coconut Chicken with Spicy Mayo Bliss

Enjoy the irresistible combination of Crunchy Coconut Chicken with a flavorful spicy mayo, perfect for dinner.
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: American, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breasts Opt for skinless for a healthier dish.
  • 1 cup Canned Coconut Milk Can substitute with almond milk for dairy-free.
  • 2 tablespoons Fresh Lime Juice Use lemon juice as a last resort.
  • 1 tablespoon Fish Sauce Omit for vegetarian or substitute with soy sauce.
  • 1 cup All-Purpose Flour Gluten-free flour works as a substitute.
  • 2 tablespoons Cornstarch Can be omitted if desired.
  • 1 teaspoon Kosher Salt Essential seasoning, adjust to your taste.
  • 1 teaspoon Pepper Essential seasoning, adjust to your taste.
  • 2 pieces Eggs For vegan, substitute with a flax egg.
  • 1 cup Panko Breadcrumbs Regular breadcrumbs can be used if needed.
  • 1 cup Unsweetened Shredded Coconut Adjust amount for less coconut flavor.
  • 2 cups Vegetable Oil Coconut oil adds an extra boost of flavor.
For the Spicy Mayo
  • 1/2 cup Mayonnaise Opt for vegan mayo for a plant-based version.
  • 2 tablespoons Sriracha Adjust based on your heat tolerance.
  • 1 tablespoon Honey Use agave syrup for a vegan alternative.
For the Salad
  • 2 cups Napa Cabbage Can substitute with green cabbage.
  • 1 cup Persian Cucumbers Regular cucumbers are a fine alternative.
  • 1 piece Avocado Swap for diced mango for a fruity twist.
  • 1 piece Serrano Chile Omit for milder dish or substitute with jalapeño.
  • 1/4 cup Fresh Cilantro Parsley can be a substitute.
  • 1 teaspoon Ginger Ground ginger can work in a pinch.
  • 2 tablespoons Reduced-Sodium Soy Sauce Tamari is a gluten-free option.
  • 1 tablespoon Fish Sauce Key element for the salad dressing.
  • 1 lime Lime Wedges Adds an extra zing to your plate!

Equipment

  • Large Skillet
  • Mixing bowls
  • wire rack
  • Meat Mallet

Method
 

Chicken Prep and Cooking
  1. Cut chicken breasts in half lengthwise to create thinner fillets and pound to 1/4-inch thickness.
  2. In a bowl, combine coconut milk, lime juice, and fish sauce; let chicken marinate for at least 30 minutes.
  3. Prepare the breading station with flour, cornstarch, salt, and pepper in one dish, beaten eggs in another, and panko with coconut in a third.
  4. Coat marinated chicken in flour mix, dip in eggs, then press into panko-coconut mixture.
  5. Heat oil in skillet to 350°F; fry chicken for 3-4 minutes per side until golden brown.
  6. Mix mayonnaise, sriracha, and honey for spicy mayo; refrigerate until ready to serve.
  7. Combine salad ingredients in a large bowl and toss well.
  8. Whisk together soy sauce, fish sauce, and lime juice; pour over salad and toss.
  9. Serve chicken with salad and spicy mayo on the side.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Ensure even cooking by pounding chicken fillets to a uniform thickness. Marinate for moisture and flavor. Maintain oil temperature for crispiness. Adjust spicy mayo according to taste.

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