Asian Coconut Chicken (Printable Version)
Tender chicken in a creamy coconut sauce, perfect for any occasion. Quick and flavorful dinner option.
# What You'll Need:
→ For the chicken
01 -
Sea salt and freshly ground black pepper, to taste
02 -
2 large eggs, beaten until frothy
03 -
1 cup cornstarch
04 -
1/4 cup canola oil or vegetable oil
05 -
2-3 boneless, skinless chicken breasts, diced into 1-2 inch chunks
→ For the sauce
06 -
3/4 cup brown sugar, packed
07 -
1 (14 oz.) can full-fat coconut milk
08 -
1/2 tsp ground ginger
09 -
1 tsp apple cider vinegar
10 -
1/2 tsp garlic powder
# Steps to Follow:
01 -
Season the chicken chunks with salt and pepper in a bowl. In a separate bowl, beat the eggs until frothy. Dip each chicken chunk into the beaten eggs, then coat with cornstarch.
02 -
Heat the canola oil in a large pan over medium heat. Add the coated chicken chunks and fry until golden brown and crispy, about 3-5 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
03 -
In a medium saucepan, whisk together brown sugar, coconut milk, ground ginger, apple cider vinegar, and garlic powder until smooth. Bring the mixture to a simmer over low heat, stirring occasionally.
04 -
Add the fried chicken to the simmering sauce. Stir to coat the chicken well and cook for 10-15 minutes to allow the flavors to meld and the sauce to slightly thicken.
05 -
Serve the chicken hot, optionally garnished with cilantro or green onions, alongside steamed rice or preferred sides.
# Additional Notes:
01 -
Double-coat the chicken for extra crunch by dipping into the egg mixture and cornstarch again before frying.
02 -
Use full-fat coconut milk for a creamier texture.
03 -
Marinate the chicken in the beaten eggs for 30 minutes to enhance flavor and texture.
04 -
Adjust the sweetness of the sauce by modifying the amount of brown sugar.
05 -
Add red pepper flakes or a dash of Sriracha to spice up the dish.