Coconut Crumbed Chicken

    Recipe Picture:Coconut Crumbed Chicken
    6

    Coconut Crumbed Chicken

    (90)
    50min


    66 people made this

    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.

    Ingredients
    Serves: 6 

    • Marinade
    • 1/2 tin (200ml) coconut milk
    • 1 clove garlic, crushed
    • 1 tablespoon soy sauce
    • 1 tablespoon lime juice
    • 375g chicken breasts, cut into strips
    • Crumbing
    • 1 cup (250ml) sweetened grated coconut or desiccated coconut
    • 1 cup panko breadcrumbs
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 cup (60g) plain flour
    • 1 egg, whisked
    • Sauce
    • 1/2 cup reduced-fat mayonnaise
    • 1/2 tin (200ml) coconut milk

    Directions
    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Marinade: Pour half the coconut milk, the garlic, soy sauce and lime juice into a ceramic dish then combine well to thoroughly combine the marinade.
    2. Place the chicken strips into the dish then stir to coat the chicken with marinade. Refrigerate at least 3 hours. Reserve the rest of the coconut milk.
    3. Crumbing: Preheat oven to 200 degrees C. Line a baking tray with aluminium foil and grease with olive oil.
    4. Place the grated coconut into a blender or food processor then pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt and black pepper in a bowl.
    5. Place the flour into a second bowl and the egg into a third shallow bowl.
    6. Shake excess marinade from chicken strips then dip 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 tray.
    7. Bake the chicken strips in the preheated oven until golden brown; about 30 minutes.
    8. Sauce: Mix the reserved coconut milk and mayonnaise in a small saucepan then bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.
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    Reviews and Ratings
    Global Ratings:
    (90)

    Reviews in English (77)

    by
    1

    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

    by
    47

    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)

    by
    46

    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)

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