If you’re craving something crunchy, flavorful, and just a little bit tropical, coconut chicken might be exactly what you need. This dish brings together the richness of coconut with the golden crispness of oven-baked chicken. It’s often seen in Chinese buffets, but now you can enjoy it right in your own kitchen. Coconut chicken is baked, not fried, and pairs perfectly with rice, steamed vegetables, or even a refreshing salad. The texture is both tender and crisp, with sweet and savory notes blending in every bite. With easy-to-find ingredients and a simple cooking process, it’s a recipe you’ll come back to again and again.
Why We Love This Coconut Chicken Recipe
There are plenty of reasons to love this coconut chicken recipe. First, it’s incredibly flavorful. The marinade—made with coconut milk, garlic, soy sauce, and lime juice—infuses each bite with layers of taste. The coating, a mix of shredded coconut and panko crumbs, adds a beautiful crunch that’s hard to resist. Second, it’s healthier than traditional fried chicken. Since it’s baked in the oven, you get that crispy texture without all the oil. It’s also simple to prepare. The steps are easy to follow, and most of the ingredients may already be in your kitchen. Whether you’re feeding a family or cooking for yourself, this dish makes dinner exciting.
Ingredients about Coconut Chicken
Here’s everything you need to make this dish. These ingredients work together to give the chicken that distinct flavor and texture.
- 1 (14 ounce) can coconut milk, divided
- 1 clove garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 ½ pounds skinless, boneless chicken breast halves, cut into strips
- 1 cup sweetened shredded coconut
- 1 cup panko bread crumbs
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup all-purpose flour
- 1 egg, beaten
- ½ cup reduced-fat mayonnaise
How to Make Coconut Chicken Directions
To get started, you’ll need to marinate your chicken. Open the can of coconut milk and pour half of it into a large resealable plastic bag. Add in the minced garlic, soy sauce, and lime juice. Seal the bag, then shake it a few times to combine all the ingredients well. Drop the chicken strips into the bag. Once they’re all inside, seal it up again and gently press to coat each piece of chicken. Now, place it in the fridge for at least 3 hours. This lets the flavors soak in and keeps the chicken juicy.
While the chicken is marinating, prepare the coating. Place the shredded coconut in a blender or food processor. Give it a few pulses until the coconut is broken into smaller crumbs. In a medium bowl, combine the processed coconut with the panko bread crumbs, salt, and pepper. Stir it together so everything is evenly mixed.
Once the chicken is done marinating, preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly coat it with olive oil or any neutral oil you like. This prevents the chicken from sticking and helps it crisp up.
Now you’re ready to coat the chicken. Set up a simple breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, beat the egg. In the third bowl, add the coconut-panko mixture. Take each chicken strip, shake off any excess marinade, and coat it in the flour. Tap it gently to remove extra flour, then dip it into the egg. Finally, press it into the coconut-panko mix, making sure the strip is well-covered on all sides. Lay each coated strip on the prepared baking sheet.
Once all the chicken pieces are coated and on the tray, place the sheet in the oven. Bake for about 30 minutes or until the coating is golden brown and the chicken is cooked through. You can flip them halfway through for even crispness, but it’s not required.
While the chicken is baking, grab the remaining coconut milk and pour it into a small saucepan. Add the mayonnaise and stir it over medium-low heat. Bring it to a light simmer. This will be your creamy dipping sauce. You can serve it drizzled over the chicken or on the side.
Once everything is ready, plate your coconut chicken and serve it warm. The contrast between the crispy crust and the juicy chicken makes every bite satisfying. And don’t forget the sauce—it adds another layer of flavor that takes the dish to the next level.
How to Serve Coconut Chicken
Coconut chicken is best served hot, right out of the oven. The crispy exterior is at its peak when it’s freshly baked. Pair it with a bed of fluffy white rice or jasmine rice to soak up the flavors of the coconut dipping sauce. You can also add a side of edamame, roasted vegetables, or a light salad with a citrus dressing for a balanced plate. For a fun presentation, serve the chicken strips in a parchment-lined basket or arrange them neatly on a platter with a bowl of sauce in the center. If you’re hosting guests, consider offering toothpicks and letting everyone dip their own pieces. This dish is flexible and can work as an appetizer, snack, or main course depending on how you plate it.
Expert Tips: Coconut Chicken
- Marinate Longer for More Flavor: If time allows, marinate the chicken overnight. The longer soak will deepen the flavor and keep the meat tender.
- Use Unsweetened Coconut: If you prefer less sweetness, you can substitute unsweetened shredded coconut instead of sweetened. This gives more control over the flavor profile.
- Double Coating for Extra Crunch: For an even crispier crust, dip the chicken in the egg and crumb mixture twice. Just repeat the egg and coconut coating steps once more before baking.
- Keep the Crumbs Dry: Avoid adding too much wet marinade to the crumb mix. Wet crumbs won’t crisp up properly.
- Oven Rack Positioning: Bake on the middle rack for even heat distribution. You can also place a wire rack over the baking sheet to allow air to circulate under the chicken.
How to Store Coconut Chicken
Leftover coconut chicken stores well if handled properly. Once cooled, transfer the cooked chicken strips to an airtight container. Keep them in the refrigerator for up to 3 days. For longer storage, you can freeze them. Place the strips on a tray to freeze individually first, then transfer them to a sealed bag or container. When you’re ready to enjoy them again, reheat in the oven at 350°F (175°C) until hot and crispy. Microwaving is quick but may soften the coating. The dipping sauce can be stored in a small container in the fridge for 2–3 days. Give it a stir or a gentle reheat before using.
Variation of Coconut Chicken
There are plenty of ways to switch up your coconut chicken recipe based on what you have or what you enjoy. Instead of chicken breast, try using chicken tenders or even chicken thighs for a juicier result. If you’re avoiding eggs, you can dip the chicken in a mixture of coconut milk and flour to help the crumbs stick. Want to make it gluten-free? Use gluten-free panko or crushed rice cereal and swap the all-purpose flour with cornstarch or a gluten-free blend. You can also add extra spices to the crumb mixture—try paprika, chili powder, or garlic powder for a more savory edge. If you’re feeling adventurous, add crushed nuts like cashews or almonds to the coating for added crunch. This recipe is flexible, so feel free to make it your own.
FAQ
Can I make coconut chicken ahead of time?
Yes, you can marinate the chicken the day before and prepare the crumb coating early. Bake the chicken fresh for the best texture.
Can I use an air fryer instead of the oven?
Absolutely. Air fry at 375°F (190°C) for about 15-18 minutes, flipping halfway through. The result will be crisp and golden with less oil.
What kind of coconut works best?
Sweetened shredded coconut is commonly used, but you can use unsweetened if you want less sugar. Make sure to process it into finer crumbs for even coating.
Is this dish spicy?
No, it’s not spicy. If you want heat, you can add a pinch of chili flakes or cayenne to the crumb mixture or the dipping sauce.
What can I serve with coconut chicken?
Rice, steamed vegetables, fresh salads, or tropical fruit like mango and pineapple all pair beautifully with this dish.
Coconut Chicken
Equipment
- Oven
- Baking Sheet
- Blender or Food Processor
- Shallow Bowls
- Resealable Plastic Bag
Ingredients
- 1 14-ounce can coconut milk divided
- 1 clove garlic minced
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 1/2 pounds skinless, boneless chicken breast halves cut into strips
- 1 cup sweetened shredded coconut
- 1 cup panko bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup all-purpose flour
- 1 large egg beaten
- 1/2 cup reduced-fat mayonnaise
Instructions
- In a resealable plastic bag, combine half the coconut milk, minced garlic, soy sauce, and lime juice. Add the chicken strips and marinate in the fridge for at least 3 hours.
- Prepare the coating by pulsing the shredded coconut in a blender until it’s finer. Mix it with panko bread crumbs, salt, and pepper in a bowl.
- Preheat the oven to 400°F (200°C) and line a baking sheet with aluminum foil, lightly greased.
- Set up a breading station with flour in one shallow bowl, the beaten egg in another, and the coconut-panko mixture in the third. Coat each chicken strip in flour, dip in egg, then press into the crumb mixture.
- Place the coated chicken strips on the baking sheet and bake for 30 minutes or until golden brown.
- While the chicken is baking, heat the remaining coconut milk with mayonnaise in a saucepan over medium-low heat for the dipping sauce.
- Serve the coconut chicken warm with the dipping sauce.
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