Baked Coconut Chicken
Baked Coconut Chicken

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, baked coconut chicken. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Baked Coconut Chicken is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Baked Coconut Chicken is something that I’ve loved my whole life.

I only added enough milk to coat the bottom of the pan so idk why everyone is getting soggy bottoms. 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.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook baked coconut chicken using 12 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Baked Coconut Chicken:
  1. Prepare 1 1/2 lb chicken breast or tenders, cubed
  2. Make ready 3/4 cup plain panko crumbs
  3. Prepare 1 cup shredded sweetened coconut
  4. Get 1 1/2 cup cornstarch
  5. Take 4 egg whites
  6. Make ready 1/4 cup canola oil
  7. Prepare salt & pepper
  8. Take Sauce
  9. Get 1 can (14 oz) coconut milk
  10. Take 3/4 cup granulated sugar
  11. Make ready 1 tsp salt
  12. Take 1 tsp apple cider vinegar

Dredge chicken in milk/egg mix then in coconut/panko mix. Dredge chicken strips in egg white and place a couple at a time into the bag to coat with coconut mixture. In a large skillet, heat the coconut oil over medium lo heat. Place the chicken on a rack over a foil lined baking tray.

Steps to make Baked Coconut Chicken:
  1. Heat the oil in a large skillet over medium heat. Preheat oven to 325ºF.
  2. If using chicken breasts, pound down and cut into cubes. If using boneless tenders - cut in half lengthwise
  3. Pulse the shredded coconut in a food processor or blender to break it down into smaller pieces. Alternatively, you can chop it up. Mix it with the Panko in a medium bowl.
  4. Salt and pepper your chicken pieces. Place the cornstarch and egg whites in separate bowls.
  5. Once oil is heated, dip a chicken piece in cornstarch, then in egg white, then roll in crumb mixture to generously coat shaking off any excess and then fry until chicken is golden brown, but not cooked through - about 30 seconds on all sides. Repeat with all chicken pieces.
  6. Remove chicken from pan and place on a plate lined with paper towels. Pat chicken with another paper towel to remove excess oil.
  7. Place chicken in a single layer in a 9x13 inch baking dish. Set aside.
  8. In a medium bowl, whisk together the coconut milk, sugar, salt, and vinegar, until the sugar and salt are dissolved. Pour the sauce over the prepared chicken and stir gently.
  9. Place chicken in the oven and bake, uncovered, for 1 hour, stirring every 15 minutes.
  10. Let stand for 5 minutes to let sauce thicken. Serve with rice and veggies.
  11. Alternatively you can heat the sauce in a medium saucepan over low - medium heat stirring frequently to avoid burning until it has thickened and serve it as a dipping sauce. Personally I loved it smothered in the sauce.
  12. Make ahead tip: Baked coconut chicken freezes well up to 2-3 months. Bake frozen chicken in a 350°F (177°C) oven for 20 minutes or until warmed through. Store leftover chicken (if there is any) in the refrigerator for up to 5 days. Reheat in a 350°F (177°C) oven for 10 minutes or until warmed through. - - https://cookpad.com/us/recipes/345169-baked-spaghetti-squash-carbonara - https://cookpad.com/us/recipes/347369-roasted-bacon-onion-veggies-brussel-sprouts

Say goodbye to bland, dry chicken with this flavorful Coconut Milk Baked Chicken Recipe. Combine panko, flaked coconut, salt, and black pepper in a shallow dish. Remove chicken from marinade; discard marinade. Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray.

So that is going to wrap it up with this special food baked coconut chicken recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!