COCONUT CHICKEN CHINESE RECIPES

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CHINESE COCONUT CHICKEN RECIPE - FOOD.COM



Chinese Coconut Chicken Recipe - Food.com image

Make and share this Chinese Coconut Chicken recipe from Food.com.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 9

15 -16 ounces chicken breasts
1 teaspoon salt
2 eggs
1 cup cornstarch
1/4 cup canola oil
13 1/2 ounces coconut milk, one can
3/4 cup sugar
1 teaspoon cider vinegar
1 teaspoon pepper

Steps:

  • For the chicken: Heat oil in a skillet over medium heat and preheat oven to 325ºF. While oil is heating, season chicken with salt and pepper.
  • Dip chicken in egg (beaten), then cornstarch, and fry in the oil until lightly golden brown, but not cooked through.
  • Remove chicken from pan and place on paper towel-lined plate briefly, cut the chicken breasts into 1-2 inch pieces, then place in a single layer in a baking dish.
  • For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar. Pour the sauce over the chicken and bake for about an hour, stirring the chicken every 15 minutes. Once cooked through, let stand for at least 5 minutes to allow the sauce to thicken. Serve immediately over rice or however is desired.

Nutrition Facts : Calories 796.3, FatContent 46.3, SaturatedFatContent 22.7, CholesterolContent 161, SodiumContent 699.7, CarbohydrateContent 70, FiberContent 0.4, SugarContent 37.5, ProteinContent 27.4

COCONUT CHICKEN RECIPE | ALLRECIPES



Coconut Chicken Recipe | Allrecipes image

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!

Provided by Katie Augustitus

Categories     World Cuisine    Asian

Total Time 3 hours 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 12

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

Steps:

  • 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.
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.
  • 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.
  • Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
  • 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.

Nutrition Facts : Calories 409.1 calories, CarbohydrateContent 29.4 g, CholesterolContent 95.6 mg, FatContent 21.6 g, FiberContent 2.3 g, ProteinContent 29.5 g, SaturatedFatContent 16.8 g, SodiumContent 544.1 mg, SugarContent 4.7 g

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