Coconut Chicken
This coconut chicken brings together the richness of coconut with the golden crispness of oven-baked chicken, making it a delicious and healthier alternative to fried 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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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.