Description
Crunchy Coconut Chicken is a crispy, flavor-packed dinner featuring juicy chicken breasts marinated in coconut milk, coated in a golden coconut-panko crust, and fried until perfectly crunchy. Served with a refreshing cabbage salad and creamy spicy mayo, this easy recipe brings restaurant-quality flavor to your table with simple ingredients and straightforward steps.
Ingredients
Scale
For the Chicken
- 3 boneless, skinless chicken breasts (about 8 oz each)
- 1 cup canned coconut milk
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 1/2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 3 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1 1/2 cups unsweetened shredded coconut
- Vegetable oil, for frying (about 2 cups)
For the Spicy Mayo
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- 1 teaspoon honey
For the Cabbage Salad
- 1 head Napa cabbage, thinly sliced
- 2 Persian cucumbers, quartered and thinly sliced
- 1 avocado, cubed
- 1 small serrano chile, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1/2-inch piece fresh ginger, grated
- 2 tablespoons fresh lime juice
- 1 teaspoon reduced-sodium soy sauce
- 1/2 teaspoon fish sauce
- Lime wedges, for serving
Instructions
- Cut each chicken breast in half horizontally and pound to 1/4-inch thickness.
- In a large bowl, whisk together coconut milk, lime juice, and fish sauce. Add chicken and marinate for 30 minutes to 1 hour in the refrigerator.
- In a shallow bowl, combine flour, cornstarch, salt, and pepper.
- Place beaten eggs in a second shallow bowl.
- In a third shallow bowl, combine panko breadcrumbs and shredded coconut.
- Remove chicken from marinade and dredge in the flour mixture.
- Dip chicken into beaten eggs, then coat thoroughly with the coconut-panko mixture.
- Heat vegetable oil in a large skillet to 350°F.
- Fry chicken for 3–4 minutes per side until golden brown and cooked through.
- Transfer to a wire rack and repeat with remaining chicken.
- For the spicy mayo, mix mayonnaise, sriracha, and honey in a small bowl. Refrigerate until ready to serve.
- For the cabbage salad, combine cabbage, cucumbers, avocado, serrano chile, and cilantro in a large bowl.
- Whisk together ginger, lime juice, soy sauce, and fish sauce. Pour over the salad and toss gently.
- Serve the Crunchy Coconut Chicken with cabbage salad, spicy mayo, and lime wedges.
Notes
- Use unsweetened shredded coconut for the best savory flavor.
- Maintain oil temperature around 350°F for a crispy coating.
- Do not overcrowd the skillet while frying.
- The spicy mayo can be made up to 1 week in advance.
- For extra freshness, squeeze lime over the chicken just before serving.
- Leftover chicken reheats best in an oven or air fryer.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 Piece Chicken with Salad and Sauce
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 760 mg
- Fat: 34 g
- Saturated Fat: 13 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 41 g
- Cholesterol: 155 mg