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Crunchy Coconut Chicken

Crunchy Coconut Chicken

This Crunchy Coconut Chicken brings a tropical twist to your dinner table with perfectly juicy chicken coated in golden, crispy coconut and panko breadcrumbs. Served with a zesty cabbage salad and spicy mayo, every bite bursts with savory, sweet, and tangy island-inspired flavor — the perfect balance of crunch and freshness!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian Fusion, Tropical
Calories: 620
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 3 pieces boneless, skinless chicken breasts about 8 oz each
  • 1 cup canned coconut milk
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 1.5 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon kosher salt
  • freshly ground black pepper to taste
  • 3 large eggs lightly beaten
  • 1.5 cups panko breadcrumbs
  • 1.5 cups unsweetened shredded coconut
  • 2 cups vegetable oil for frying
For the Spicy Mayo
  • 0.5 cup mayonnaise
  • 2 tablespoons sriracha
  • 1 teaspoon honey
For the Cabbage Salad
  • 1 head Napa cabbage thinly sliced
  • 2 pieces Persian cucumbers quarter and slice thin
  • 1 piece ripe avocado cubed
  • 1 small serrano chili thinly sliced (optional)
  • 0.5 cup fresh cilantro coarsely chopped
  • 0.5 inch piece fresh ginger peeled and finely grated
  • 2 tablespoons fresh lime juice
  • 1 teaspoon reduced-sodium soy sauce
  • 0.5 teaspoon fish sauce
  • lime wedges for serving

Method
 

  1. Pound the Chicken: Slice each chicken breast in half horizontally, then pound to about ¼ inch thickness for even cooking.
  2. Marinate: In a bowl, whisk together coconut milk, lime juice, and fish sauce. Add the chicken, coat well, and refrigerate for 30–60 minutes.
  3. Prepare the Coating Station: Mix flour, cornstarch, salt, and pepper in one bowl. Beat eggs in another. Combine panko and shredded coconut in a third.
  4. Coat the Chicken: Dredge marinated chicken in the flour mixture, dip in egg, then press into the panko-coconut mix. Coat evenly.
  5. Fry: Heat oil in a skillet to 350°F (175°C). Fry chicken for 3–4 minutes per side until golden and crispy. Drain on a rack or paper towels.
  6. Make Spicy Mayo: Whisk mayonnaise, sriracha, and honey together until smooth. Chill until serving.
  7. Prepare Cabbage Salad: Toss cabbage, cucumber, avocado, chili, and cilantro. Whisk ginger, lime juice, soy sauce, and fish sauce; drizzle over salad and toss to coat.
  8. Serve: Plate crispy chicken with cabbage salad and a side of spicy mayo. Garnish with lime wedges.

Notes

For a gluten-free version, use gluten-free flour and breadcrumbs. To bake instead of fry, bake at 400°F (200°C) for 20–25 minutes, flipping halfway through. You can freeze breaded chicken for up to 2 months and fry or bake directly from frozen. For extra crispiness, double dip in egg and panko mixtures.