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Crispy Coconut Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 20 reviews
  • Author: Bara
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Description

Crispy Coconut Chicken is a delightful dish featuring tender chicken strips coated in a crunchy mixture of sweetened flaked coconut and panko breadcrumbs, then fried to golden perfection. Enhanced with a spicy kick from sriracha and a hint of cayenne, this recipe is perfect for a flavorful appetizer or main course. Serve warm with sweet red chili sauce for an irresistible combination of sweet, spicy, and savory flavors.

Ingredients

Wet Ingredients

  • 2 eggs
  • 1/4 cup milk
  • 1 tablespoon sriracha sauce

Dry Coating Ingredients

  • 1 1/2 cups sweetened flaked coconut
  • 3/4 cups panko crumbs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh black pepper
  • 1/4 teaspoon cayenne pepper (optional)

Main Ingredients

  • 1 1/2 pounds boneless chicken breasts, cut into strips
  • Vegetable oil for frying

Optional

  • Sweet Red Chili Sauce for dipping

Instructions

  1. Prepare Egg Mixture: In a medium bowl, whisk together the eggs, milk, and sriracha sauce until thoroughly combined. Set this mixture aside for dipping the chicken strips.
  2. Make Coating Mixture: In a medium, shallow dish, combine the sweetened flaked coconut, panko crumbs, kosher salt, black pepper, and cayenne pepper (if using). Mix well to ensure an even coating.
  3. Coat the Chicken: Dip each chicken strip into the egg mixture, fully coating each piece. Then dredge the chicken in the coconut and panko mixture, pressing gently to adhere the coating completely. Place the coated strips on a plate and repeat this process with all chicken pieces.
  4. Preheat Oven for Warming: Turn your oven to the lowest or warm setting (usually around 160°F). Line a large baking sheet with paper towels and place it in the oven to keep the cooked chicken warm.
  5. Heat the Oil: In a 10-inch frying pan, pour vegetable oil about 1/3 inch deep. Heat the oil over medium heat to 375°F, or until small bubbles appear when gently touching the back of a wooden spoon to the oil, indicating it is hot enough for frying.
  6. Fry the Chicken: Carefully place chicken strips into the hot oil in batches, ensuring not to overcrowd the pan. Fry each side for 3-4 minutes or until the coating turns golden brown and the chicken is cooked through.
  7. Drain and Keep Warm: Using tongs, transfer the fried chicken strips to the paper towel-lined baking sheet in the oven to drain excess oil and stay warm. Repeat frying with the remaining chicken strips.
  8. Serve: Serve the crispy coconut chicken warm with sweet red chili sauce on the side for dipping if desired. Enjoy!

Notes

  • Ensure the oil temperature stays consistent around 375°F for crispy, non-greasy chicken.
  • Do not overcrowd the frying pan to maintain oil temperature and achieve even cooking.
  • Using sweetened flaked coconut gives a nice balance of sweet and savory; unsweetened coconut can be used but will alter the flavor profile.
  • Adjust cayenne pepper quantity to control the spiciness of the coating.
  • Leftovers can be reheated in a 350°F oven to maintain crispness.

Find it online: https://yumbara.com/crispy-coconut-chicken-recipe/