This is one of my favourite Chinese restaurant items and now I can make it at home. Chicken is marinated, crumbed then sauced with coconut.
When reserving the remainder of the tinned coconut milk, make sure it is poured into a non-metallic container. I got severe food poisoning once from pineapple juice which had been left in a can in the fridge (unbeknown to me)! The same goes for all tinned products, once opened. Hope this recipe tastes as good as it sounds. - 26 Jun 2012
I marinated my boneless, skinless chicken breast for 12 hours in coconut milk, grated ginger, lemon zest, a bit of garlic and soy sauce. Other than that I followed the recipe and it was super moist, super delicious. Keeper. - 05 Dec 2011 (Review from Allrecipes USA and Canada)
Wow.... I didn't have high hopes for this as most oven baked chicken fingers are just "so so", but these were fantastic! They had great flavor and the breading was nice and crispy. The sauce seemed like something my family wouldn't eat so I made my own: remaining 1/2 cup coconut milk (light), 1/4 cup water, juice from 1 lime, 2 tsp. soy sauce, 3 TBSP sugar and 3 TBSP corn starch. Whisk in a pot before putting on heat, bring to a boil and keep warm until served. My PICKY PICKY kids devoured this! Thanks!!! - 21 Dec 2010 (Review from Allrecipes USA and Canada)