Crispy Chinese Coconut Chicken Recipe
Introduction
Chinese Coconut Chicken is a delightful dish that combines crispy fried chicken with a sweet coconut flavor. This simple recipe creates a perfect balance of textures and tastes, making it a great option for a quick, satisfying meal.
Ingredients
- 1 lb chicken pieces
- 1 cup coconut flakes
- ½ cup sweet sauce (such as sweet and sour or honey glaze)
- Oil for frying
- Salt and pepper to taste
Instructions
- Step 1: Season the chicken pieces with salt and pepper, then coat them evenly with coconut flakes.
- Step 2: Heat oil in a frying pan over medium heat and fry the coated chicken until golden brown and crispy on all sides. Remove and drain excess oil.
- Step 3: Toss the crispy chicken in the sweet sauce until well coated. Serve immediately.
Tips & Variations
- For extra crunch, combine coconut flakes with panko breadcrumbs before coating the chicken.
- Try using different sweet sauces like teriyaki or plum sauce to vary the flavor.
- Use fresh coconut flakes if possible for a more vibrant flavor.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to maintain the crispiness, avoiding the microwave which can make the coating soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake the chicken instead of frying?
Yes, you can bake the coated chicken at 400°F (200°C) for about 20-25 minutes, flipping halfway through, but frying will give a crispier texture.
What type of chicken works best for this recipe?
Chicken thighs or boneless breast pieces both work well; thighs tend to stay juicier when fried.
PrintCrispy Chinese Coconut Chicken Recipe
Chinese Coconut Chicken is a delightful dish featuring crispy fried chicken pieces coated with toasted coconut flakes and tossed in a sweet, tangy sauce. This recipe combines the crunchiness of coconut with succulent chicken, offering a perfect balance of textures and flavors for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
Ingredients
Chicken
- 500g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Coating
- 1 cup sweetened shredded coconut flakes
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
Sweet Sauce
- 1/3 cup honey or light corn syrup
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1 teaspoon sesame oil
- Optional: red chili flakes for heat
Cooking Oil
- Vegetable oil for frying, about 2 cups
Instructions
- Prepare the Sauce: In a small bowl, whisk together honey, soy sauce, rice vinegar, grated ginger, minced garlic, sesame oil, and chili flakes if using. Set aside to allow flavors to meld while preparing the chicken.
- Coat the Chicken: In a shallow dish, mix together flour, salt, and black pepper. Dip each chicken piece into the beaten eggs, then dredge in the flour mixture, and finally coat thoroughly with coconut flakes ensuring an even layer for maximum crispiness.
- Heat the Oil: Pour vegetable oil into a deep skillet or frying pan to about 1 to 1.5 inches depth. Heat over medium-high heat until the oil reaches 350°F (175°C) or a drop of batter sizzles upon contact.
- Fry Chicken: Fry the coated chicken pieces in batches to avoid overcrowding. Cook each piece for about 3-4 minutes per side or until golden brown and cooked through. Use a slotted spoon to transfer the fried chicken onto paper towels to drain excess oil.
- Toss in Sauce: In a large bowl, gently toss the hot fried chicken pieces with the prepared sweet sauce, ensuring each piece is evenly coated.
- Serve: Plate the Chinese Coconut Chicken immediately, garnished with additional toasted coconut flakes or sliced green onions if desired. Serve with steamed rice or your favorite side.
Notes
- For a gluten-free version, substitute all-purpose flour with rice flour or cornstarch.
- Use unsweetened coconut flakes and adjust sugar in the sauce if you prefer less sweetness.
- Do not overcrowd the pan while frying to maintain oil temperature and achieve crispiness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat in an oven to retain crispness.
Keywords: Chinese coconut chicken, fried chicken, crispy coconut chicken, sweet coconut chicken, Asian chicken recipe
