Coconut Chicken

Coconut Chicken

katie 1

"I couldn't find a recipe for coconut chicken that is typically served at a Chinese buffet, so I made my own. This is baked, not fried. I like to serve this with rice and edamame. My husband and picky 2 year old love this!"
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3 h 50 m servings 409 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 29.5 g
  • 59%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 544 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk.
  2. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.
  3. Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.
  4. Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
  5. Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.


  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.


  1. 77 Ratings

Most helpful positive review

Wow.... I didn't have high hopes for this as most oven baked chicken fingers are just "so so", but these were fantastic! They had great flavor and the breading was nice and crispy. The sauce see...

Most helpful critical review

this recipe was nasty to make and i would never make this for my family again ,i have only found two recipes on this site i would never make again and this is one of them , talk about no taste n...

Wow.... I didn't have high hopes for this as most oven baked chicken fingers are just "so so", but these were fantastic! They had great flavor and the breading was nice and crispy. The sauce see...

I marinated my boneless, skinless chicken breast for 12 hours in coconut milk, grated ginger, lemon zest, a bit of garlic and soy sauce. Other than that I followed the recipe and it was super m...

Love this chicken! I've made it 3 times now, and get great feedback from guests and family. Tonight I served it with white rice, stir fried broccoli and pineapple with a terryaki sauce. I also ...

I enjoyed the flavor of this, but using the directions listed, my chicken pieces did not get very crispy or brown in the oven. Some of them seemed a bit soggy. I like mine browner, so I might ...

Awesome recipe!!

This was interesting; I liked it but my husband seemed on the fence. I mixed some coconut milk with the egg for coating the chicken. I didn't make the coconut sauce, but instead mixed mayo, ho...

Great recipe! I served it with steamed broccoli and a recipe for Pumpkin Cheddar Grits that I got from a local magazine. The Coconut Carrots from this site might be a good pairing.

A little messy to make, but I have to say all three kids and a husband LOVED it. I did not make the sauce because of the mayo, and instead served it with Saucy Susan to dip. I made white rice ...

This is a great recipe and even if you tweak or substitute things a little it is pretty reliable to turn out yummy! For example, I didn't have lime juice so I used lemon and my son eats GF so I...