Description
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!
Ingredients
- 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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 3 hrs 50 mins
Servings: 6