Coconut Chicken Recipe - Allrecipes.com
Coconut Chicken Recipe
  • READY IN ABOUT 4 hrs

Coconut Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    3 hrs 50 mins

Directions

  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.
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Footnotes

  • 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 24, 2011

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!

 
Most Helpful Critical Review
Feb 28, 2013

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

 

59 Ratings

Dec 23, 2010

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!!!

 
Dec 05, 2011

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.

 
Jul 21, 2011

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.

 
May 12, 2012

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.

 
Jul 28, 2011

Awesome recipe!!

 
Feb 02, 2011

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 and brocolli on the side. Cooked it at 375 for 12 mnutes as my chicken was cut thin. Very yummy, thanks for posting!!!

 

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Nutrition

  • Calories
  • 409 kcal
  • 20%
  • Carbohydrates
  • 29.4 g
  • 9%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 21.6 g
  • 33%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 29.5 g
  • 59%
  • Sodium
  • 544 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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