I recently was cleaning out my pantry, and came across a can of coconut milk that was about to expire. We usually make coconut shrimp, but I was in the mood for coconut chicken. Luckily, the first recipe that I came across was a winner. I ended up not changing any of the ingredients, but I did only marinate it for 45 minutes. A longer marinating is preferable, but don’t shy away from a recipe just because of a long marinating time – 10 minutes are better than 0 minutes. I ended up needing more shredded coconut/panko to coat the chicken, so I’ve reflected that in my recipe. I also paired the chicken with a different sauce because I didn’t want anything too sweet because the coconut flakes were sweetened. I used three chicken breasts sliced into strips, and there was plenty leftover for the next day.
Coconut Chicken with Spicy Coconut Dipping Sauce
- 1 (14 ounce) can coconut milk, divided // You’ll need half the can for the marinade, and half for the sauce. Also coconut milk separates in the can, so make sure that you stir it well when you open it.
- 1 clove garlic, minced
- 1 tbsp soy sauce
- 2 tbsp lime juice, divided
- 1 1/2 lbs skinless, boneless chicken breasts, cut into strips
- 1.5 cups sweetened shredded coconut
- 1.5 cups panko bread crumbs
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 cup flour
- 2 eggs, beaten
- 1 – 2 tsp sriracha
- 1/2 cup mayonnaise
- Pour half the coconut milk, the garlic, soy sauce, and 1 tbsp lime juice into a large bowl. Mix thoroughly to combine.
- Add the chicken strips into the bowl. Coat the chicken with the marinade, and cover with plastic wrap. Refrigerate for at least 3 hours. Reserve the rest of the coconut milk.
- When you chicken has finished marinating, preheat your oven to 400 degrees. Line a baking sheet with aluminum foil, and oil well.
- In a small dish, mix the panko, salt, pepper, and shredded coconut.
- Place the flour in a separate dish.
- Finally, beat the eggs in a third dish. You will now start coating your chicken.
- Shake excess marinade from a chicken strip. Dip into the flour, then the egg, then the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.
- Repeat until all of your chicken strips have been coated. Discard any excess marinade.
- Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
- As your chicken is baking, prepare the dipping sauce. Mix equal parts of the reserved coconut milk and mayonnaise together. Add in 1 tbsp of lime juice, and sriracha. Add in a bit of salt and pepper and stir to combine. Taste and adjust levels of the ingredients if necessary.