If there’s one thing we at FlavorSmasher enjoy, it’s making new recipes. There’s just something about combining foods into something different that makes me feel so happy and creative. That’s what I’ve done in the recipe I’m sharing with you today – my homemade Coconut Chicken.
This is a fun dish to make, and the flavor is out of this world. Almost everything about this dish is homemade. The only thing on this plate that came from a can are the green beans.
If you’d like to learn how to make this delicious dinner, then fee free to either continue reading or simply skip to the bottom for the recipe.
In a glass bowl, combine eggs, milk, and a bit or Chinese sriracha sauce. You can substitute regular milk for coconut milk if you want a more of a coconut flavor in your chicken. This is what you’ll be dipping the chicken into before rolling it around in the breading.
In another dish, I add the sweetened coconut flakes, breadcrumbs, salt, pepper, cayenne pepper and red pepper flakes. Then, you’ll start the breading process. Take a chicken strip, dip it in the egg mixture, then roll it around in the breading mix. Depending on how many strips you’re making, you might need to adjust the recipe so you don’t run out of the breading. Once this step is finished, you can put the chicken on a plate while you warm up the oven.
The oven is simply for keeping your chicken strips warm while the others cook. Simply set it to warm and line a large baking sheet with paper towels. These will be set aside and used as you cook your chicken.
Now it’s time to fry the chicken. You’ll want a nice sized frying pan with about 1/3-inch of oil. The burner should be set to medium heat. You can tell that the oil is ready for frying when you place the back of a wooden spoon into the oil and small bubbles form. You can now start placing your chicken strips into the pan.
While the chicken is frying, get started on the homemade sauce. This sauce is completely optional, but I will tell you it is delicious. In a small bowl, combine water, rice wine vinegar, Chinese sriracha, sugar, ginger, corn starch, red pepper flakes, and soy sauce. Yes, it may sound like a weird combination, but once you reduce this down, it tastes superb.
When your chicken strips and your sauce are finished, you can either leave the dish as just a chicken dish, or you can add a vegetable. I didn’t do anything fancy with the veggies this time – just a simple can of green beans.
Ta-da! Coconut chicken and homemade spicy sauce! This is one of the most off-on-a-whim dishes I’ve ever made, but as I said above, the taste is divine. If you’d like the recipe, please continue reading. Let me know if you make it, as well.
Enjoy the flavor, everyone!
Coconut Chicken Recipe
Ingredients (for Chicken)
- 2 Eggs
- 1/4 cup of Milk
- 1 tablespoon of Chinese Sriracha sauce
- 1 1/2 cups of Sweetened Coconut Flakes
- 3/4 cup of Bread Crumbs
- 1 teaspoon of Kosher Salt
- 1/2 teaspoon of Black Pepper
- 1/4 teaspoon of Cayenne Pepper (optional)
- 1/4 teaspoon of Red Pepper Flakes (optional)
- 1 1/2 lbs. of Boneless Chicken Breasts cut into strips
- Vegetable Oil for frying
Ingredients (for sauce)
- 1/4 cup of water
- 1/4 cup of Rice Wine Vinegar
- 1 tablespoon of Chinese Sriracha
- 1/4 tablespoon of Sugar
- 1/2 tablespoon of Ginger
- 1/4 tablespoon of Corn Starch
- 2 teaspoons of Red Pepper Flakes
- 1/2 teaspoon of Soy sauce
- In a medium bowl, whisk together the eggs, milk, and Chinese Sriracha sauce. Set this bowl aside.
- In a medium dish, combine the coconut flakes, bread crumbs, salt, pepper, cayenne pepper and red pepper flakes.
- Take your chicken strips and dip them into the egg mixture, making sure the whole strip is covered. Then roll the strip around in the breading mixture, making sure it’s completely coated. Place the strips onto a plate and continue this until all of your strips are covered.
- Turn on your oven to the lowest setting (usually the “warm” setting). Line a baking tray with paper towels and set aside. This is going to keep the strips warm.
- In a frying pan, add vegetable oil to about 1/3-inch deep. Heat the pan over medium heat until it reaches the optimal frying temp., usually 375 degrees. You can tell the oil is ready by taking a wooden spoon and placing the back of it into the oil. If small bubbles form, you’re ready.
- Place the chicken into the pan, but don’t overcrowd the pan. Fry for 3-4 minutes on each side until they turn golden brown. Once done, transfer the strips onto the lined baking dray and place in the oven to keep warm. Repeat this with all of the strips.
- In a small bowl, combine your water, rice wine vinegar, Chinese Sriracha, sugar, ginger, cornstarch, red pepper flakes, and soy sauce. Mix until well combined.
- In a small pan over medium heat, pour in this sauce mixture. Let this reduce.
- Add the sauce to either the side of your plate or into a small dipping bowl, plate your chicken strips, and add a vegetable if you want, and you’re done. Enjoy!
Recipe courtesy of Mandi Borsuk