Recipe by katie
"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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1 (14 ounce) can
coconut milk, divided
1 1/2 pounds
skinless, boneless chicken breast halves, cut into strips
sweetened shredded coconut
panko bread crumbs
ground black pepper
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 seemed like something my family wouldn't eat so I made my own: remaining 1/2 cup coconut milk (light), 1/4 cup water, juice from 1 lime, 2 tsp. soy sauce, 3 TBSP sugar and 3 TBSP corn starch. Whisk in a pot before putting on heat, bring to a boil and keep warm until served. My PICKY PICKY kids devoured this! Thanks!!!
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 no seasoning in it
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 moist, super delicious. Keeper.
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 cheated and used 2 chicken gravy packets as a sauce instead of the suggested sauce. Thanks, katie!
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 try coating them with some pan spray before baking next time. I didn't have coconut milk, so I used 3 T cream of coconut to 13 oz. h20. I will make again.
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, honey mustard and some cayenne together to make a sweet and tangy sauce. Served with mashed potatoes and broccoli.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 409
** Calories from Fat: 195
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