Thursday 8 May 2014

Coconut chicken With Sweet Chili Sauce

The shredded coconut mixed with panko bread crumbs gives a light, crunchy crust and adding a little bit of coconut milk to the egg wash ensures an even stronger coconut flavor. I’ve been wanting to cook this coconut chicken for a LONG time and my anticipation was definitely justified by the end result. If you don’t have coconut milk on hand, it can be made without but it definitely makes a difference. You might be tempted to skip the sweet chili dipping sauce but it really brings a lot of flavor to the table so get some if you can! If you prefer a healthier version, I have seen recipes that bake the breaded chicken instead of frying it.
  • 2 lbs. boneless, skinless chicken breasts
  • 2 large eggs
  • ¼ cup coconut milk (optional)
  • ½ cup all purpose flour
  • 1 cup panko bread crumbs
  • 1 cup shredded coconut
  • ½ tsp salt
  • ½ cup vegetable oil, divided
  • 1 cup sweet chili sauce
  1. Cut off any extra fat globules from your chicken breasts. Cut each breast into 6 strips, diagonally to prevent the end strips from being really short. See photos below. Prepare your breading station by gathering three bowls. In the first bowl combine the flour and salt. In the second bowl, combine the eggs and coconut milk. Whisk together until well combined. In the third bowl, stir together the panko bread crumbs and shredded coconut.
  2. Place ¼ cup of vegetable oil in a large heavy duty skillet and heat over medium/high heat until it is just below smoking. You can test the heat by throwing in a little bit of flour. When it is hot enough, the flour will sizzle and create a lot of bubbles.
  3. While the oil is heating, dredge the chicken strips. First, coat each strip in the flour and salt mixture. Then dip each into the eggs/coconut milk and finally coat each in panko and shredded coconut. I find it easiest to coat all of them in the flour then go back and then do the egg wash and panko/coconut for each before moving onto the next.
  4. After breading the strips, the oil should be hot enough. Place about 6 strips in the pan at once. There should only be one layer in the pan and there should be about an inch between each strip. If you over crowd the pan it will get too cold and the strips will soak up a lot of oil instead of frying. Fry the strips for 2-3 minutes on each side or until they are golden brown and crispy. Place them on a plate with paper towel to drain and move on to the next batch.
  5. After a couple of batches you may need more oil so you can add the second ¼ cup to the pan. Allow the oil to come up to temperature before frying the next batch (2-3 minutes). Because the strips are thin, they should be cooked through by the time both sides are browned. You can tell by the texture of the chicken; it should be stiff when pressed. If you cut your strips thicker, you will need to bake off the chicken after frying to make sure the insides are cooked through.
  6. When all of the strips are done frying, serve immediately with sweet chili sauce to dip in. I garnished mine with a little bit of chopped cilantro.

  • 1 cup sugar
  • 3/4 cup white vinegar
  • 1/2 cup water
  • 2 tablespoons chili paste
  • 3 cloves garlic, crushed and left whole
  • 1 carrot, very finely grated
  • 1 tablespoon arrowroot or cornstarch
  1. Combine all ingredients, except the cornstarch, in a medium saucepan and bring to a boil over high heat. Allow it to boil on high heat for 3 minutes, stirring occasionally. While this is boiling, whisk or stir together the cornstarch and 1 tablespoon of water.
  2. After 3 minutes, slowly pour the cornstarch mixture into the boiling mixture on the stove. Stir to combine and reduce heat to a low boil. Allow it to boil, stirring frequently, for 2 more minutes. Taste and add more chili paste if desired. Remove and discard the garlic. Serve warm or allow to cool and refrigerate until needed. Sauce can be served hot or cold. Enjoy!

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  1. love the chili sauce more than chicken, perfect to go with any chinese food or even indian snacks instead of chutney.

  2. Tasty chicken with a beautiful dipping sauce. I am ready to dig in. Perfect.

  3. Perfect pair ..Looks so yummy and hot ..

  4. The coconut milk surely elevated the taste to a triple level. And the chicken with sauce is simple awesome.

  5. Such a wonderful recipe! The chicken looks scrumptious and I love the sauce!