Coconut Chicken
Coconut Chicken

Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, coconut chicken. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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.

Coconut Chicken is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Coconut Chicken is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have coconut chicken using 13 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Coconut Chicken:
  1. Make ready coconut coating
  2. Prepare 1/2 cup shredded sweetened coconut
  3. Make ready 1/2 cup panko Japanese bread crumbs
  4. Make ready 1/2 tsp salt
  5. Get 1/3 tsp white pepper
  6. Take 1/4 cup white corn meal
  7. Prepare 1/2 tsp onion powder
  8. Get 2 large eggs, beaten
  9. Get 1/2 cup all purpose flour
  10. Get chicken
  11. Make ready 1 lb boneless, skinless chicken breasts. About six in the pound.
  12. Take frying
  13. Prepare 1 1/2 cup vegetable oil

While oil is heating, season chicken with salt and pepper. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper. Dredge the chicken pieces first in the cornstarch mixture, then in the eggs, and finally in the coconut, making sure the meat is fully coated with coconut flakes. Plus, you only need one pan!

Steps to make Coconut Chicken:
  1. In a large shallow bowl add your beaten eggs.
  2. In another large shallow bowl add your flour, salt, pepper and onion powder. Mix well.
  3. In a third shallow bowl add your coconut, corn meal and panko. Mix well.
  4. In a large deep skillet add your vegetable oil. Heat it over medium heat. Temperature should reach 350°F fahrenheit.
  5. Dredge chicken through the flour mixture. Shake off excess.
  6. Dip chicken, both sides through egg mixture. Allow excess egg mixture to drip off.
  7. Finally dredge chicken through coconut mixture.
  8. Let chicken rest for several minutes after coating on a plate.
  9. 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.
  10. Your looking for a medium golden brown and cooked chicken reaching 165°F in temperature.
  11. Drain chicken on a plate with paper toweling.
  12. I like to dip these in duck sauce which I buy mostly prepared.
  13. Recipe by taylor68too.

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. This easy dinner recipe can be fried, baked or air fried to perfection and is kid approved! 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 is going to wrap it up with this special food coconut chicken recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!