Delightful Chinese Coconut Chicken Recipe [So creamy!]
This delicious, creamy Chinese Coconut Chicken is a quick and easy Asian supper meal that tastes better than takeout! The tempura battered chicken breasts are wok fried before being smothered in a delectable sweet and sour creamy coconut sauce!
Crispy wok fried chicken is mixed in a creamy coconut sauce with just a hint of zesty lime in this delicious meal!
This coconut milk chicken looks amazing, sounds foreign, and tastes incredible, but it’s incredibly easy to make with materials you probably already have on hand if you do any Asian cooking at all.
In fact, I made this coconut chicken meal last week when my refrigerator was nearly empty of everything except these pantry staples. I’ve even included powdered garlic and ginger alternatives so you can make this recipe at any time.
TENDER COCONUT MILK CHICKEN
This is the recipe for you if you’re craving something savory but don’t want to deal with a long list of ingredients and steps (can we say midweek dinner?). Coconut milk chicken is quick and easy to make, taking only 30 minutes. Plus, there’s just one pan to clean!
The flavor profile is also fantastic–juicy white-meat chicken in a creamy sauce with aromatic spices, chopped onion, and tart fresh tomatoes. I can’t wait for you to try this dish; it’ll become a favorite of yours.
- Oven Baked Chicken Fillet Recipe
- Oven Roasted Chicken Leg Quarters Recipe
- Easy Sweet and Spicy Boneless Chicken Thighs
DO YOU HAVE TO USE FULL-FAT COCONUT MILK?
Full fat coconut milk isn’t required, however it’s highly recommended if you want the lusciously creamy coconut milk chicken. Because light coconut milk isn’t as thick or rich as regular coconut milk, you’ll be missing out on both flavor and texture. If you use light coconut milk, I recommend adding another 12 spoonful cornstarch to thicken it up.
Alternative Video Recipe: Chinese Coconut Chicken
CAN I ADD TO VEGETABLES COCONUT MILK CHICKEN?
You may certainly add vegetables to coconut milk chicken, but I prefer to stir-fry them on the side to keep them fresh and not get lost in the thick sauce. If you wish to add vegetables to the sauce, these would be delicious:
- peppers (bell)
- bok choy is a type of Chinese cabbage.
- peas des neiges
After removing the chicken, stir fry the vegetables till crisp tender. Last but not least, add the garlic, ginger, and white part of the green onions to the stir-frying pan, being careful not to burn the garlic.
CHICKEN MARINADE INGREDIENTS
- 2 large eggs (beaten)
- ½ cup cornstarch
CHICKEN FRY INGREDIENTS
- 1 lbs boneless skinless chicken breasts (cut into 1 inch pieces)
- ¼ cup coconut oil (or cooking oil of your choice)
COCONUT CHICKEN SAUCE INGREDIENTS
- 1 can coconut milk (full fat coconut milk)
- ¼ cup sugar
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon fresh ginger (or ½ teaspoon ground ginger)
- 1 lime (zested, then juiced)
Prepare the chicken first for your extremely easy coconut chicken. If necessary, trim away excess fat before cutting into one-inch pieces. For simple eating, the chicken should be about bite-sized.
MAKE THE CHICKEN MARINADE
- Combine the beaten egg and cornstarch in a medium mixing dish.
- Whisk together until the cornstarch is completely dissolved and the marinade is evenly distributed.
- After that, add the sliced chicken breast pieces to the marinade bowl.
- Toss the chicken pieces in the marinade to fully coat them.
- Refrigerate for at least 30 minutes after covering the bowl with a layer of plastic cling film wrap. To make dinner even easier, complete this step ahead of time! The chicken can be prepared the night before or on the day of cooking this simple chicken dish.
FRY THE MARINATED CHICKEN
- Heat the coconut oil in a big skillet, frying pan, wok, or Dutch oven over medium high heat to fry the chicken pieces. When the oil gets heated enough to cook the battered chicken, it should start to shimmer and almost smoke.
- When moving the chicken to the hot oil, shake off any excess batter.
- Fry the chicken until it is softly golden colored and a digital meat thermometer reads 165°F (75°C) for the internal temperature. *To avoid overcrowding your pan, you may need to fry your chicken in batches.
- Continue to fry the cooked chicken pieces on a paper towel lined plate until they are all done.
MAKE THE CREAMY COCONUT SAUCE
- Combine the sauce components in a saucepan: coconut milk, sugar, rice vinegar, ginger, and lime juice (reserve the zest for just before serving).
- Heat the sauce in a medium saucepan over medium heat for 3 to 5 minutes, or until it is well warmed and slightly thickened.
- To keep the sauce from burning, whisk it continually while it’s heating.
- Remove the sauce from the heat after it has thickened
ASSEMBLE THE CHINESE BUFFET STYLE COCONUT CHICKEN
- Toss the ingredients together in a large mixing basin to make the coconut chicken.
- In small batches, add the fried chicken pieces, spoon the sauce over the chicken, and top with lime zest.
- Serve immediately after tossing to coat each serving. Enjoy!
CAN I MAKE CHINESE COCONUT CHICKEN GLUTEN FREE?
Yes! Simply replace the flour with gluten-free flour and replace the soy sauce with tamari. You should also make sure your sweet chili sauce is gluten-free.
WHAT DO YOU EAT WITH COCONUT CHICKEN RECIPE?
This coconut chicken dish is best served over rice to soak up the rich, creamy sauce and add a neutral textural element. Stir-fried vegetables or roasted vegetables can keep the vegetables basic.
HOW TO STORE AND REHEAT LEFTOVER
- To avoid the leftover chicken from drying out, leave it in the sauce. Refrigerate the chicken and sauce for up to 4 days in a food storage bag or container. In a separate container, chill the rice for the same amount of time.
- To reheat on the stovetop, cook the chicken and rice separately over low heat until barely heated through, covered. To soften and re-steam the rice, add a tablespoon or so of water.
HELPFUL TOOLS TO MAKE COCONUT MILK CHICKEN
- Cast iron skillet: A good cast iron skillet is a must-have in any kitchen! It’s ideal for searing and achieving a deeply golden surface on everything from roast to pig to chicken, and it goes from burner to oven with ease.
I adore my Staub and Le Creuset cookware, which is of the highest quality. You may also use a more affordable, tried-and-true skillet like this one, which works just as well.
- Quality Knives: a chef’s knife will undoubtedly be your most often used kitchen equipment! Knives of good quality save time in the kitchen and are also necessary for safety. If money is an issue, keep in mind that your greatest chef knives can easily last 25 years or more, depending on how hard you use them and how carefully you care for them. My Wusthof is fantastic, but there are hundreds of less expensive knives with excellent reviews, including this one.
- Cutting Board: I use my big solid cutting board daily so it’s worth the investment. This extra-large cutting board allows you to prep all your veggies on one surface and the bamboo is easier on knives than plastic.
Creamy Chinese Coconut Chicken Recipe [Simply amazing]
- Prep Time: 40 mins
- Cook Time: 15 mins
- Total Time: 55 mins
- Yield: 4 Servings
This tasty, creamy Chinese Coconut Chicken is a super easy Asian dinner entree to make and it’s so much better than any takeout! The tender pieces of tempura battered chicken breast are wok fried then coated in an amazing sweet and tangy creamy coconut sauce!
2 large eggs (beaten)
½ cup cornstarch
1 lbs boneless skinless chicken breasts (cut into 1 inch pieces)
¼ cup coconut oil (or cooking oil of your choice)
Coconut Chicken Sauce
1 can coconut milk (full fat coconut milk)
¼ cup sugar
1 tablespoon rice vinegar (or apple cider vinegar)
1 teaspoon fresh ginger (or ½ teaspoon ground ginger)
1 lime (zested, then juiced)
Combine the cornstarch and beaten egg and stir until the cornstarch is completely dissolved. Toss the sliced chicken breast pieces into the marinade bowl and toss to coat. Cover with plastic cling film and marinate for at least 30 minutes in the refrigerator.
Heat the coconut oil in a big skillet, frying pan, wok, or Dutch oven over medium high heat. Shake the extra marinated chicken off the pieces and fry until golden brown, then continue to cook until the internal temperature of the chicken reaches 165 degrees F. (75 degrees C).
Place the cooked pieces on a dish lined with paper towels. If necessary, fry the chicken in batches to avoid crowding the pan. Remove from the equation.
Make the Creamy Coconut Sauce
Combine the coconut milk, sugar, rice vinegar, ginger, and lime juice in a saucepan. Heat the sauce in a saucepan over medium heat. Cook, whisking regularly for around 3-5 minutes.
Assemble the Coconut Chicken
- In a large mixing bowl, add the chicken in small batches and drizzle with the coconut sauce. Toss in the lime zest and mix well. Right away, serve
TIPS FOR PERFECTLY TENDER CHICKEN
When cooked properly, chicken breast is a great protein source, but it can dry out quickly. To avoid this, follow these guidelines.
- If you think the chicken is about to be done, use a meat thermometer to check it beforehand. The interior temperature should be 165 degrees Fahrenheit.
Cut the chicken with a sharp knife to see if it passes the knife test. Cook for another 3 minutes if it appears sticky and resistive but not dry. The chicken will be juicy but not tender if it is rubbery.
Make sure the chicken isn’t overcooked. It will be absolutely delicate and moist once it has passed the rubbery stage. Cooking the chicken any longer will dry it out and make it tough.
- Category: Main
- Method: Pan Cook
- Cuisine: American, Asian, Chinese
- Serving Size: 4
- Calories: 469kcal
- Sugar: 13g
- Sodium: 182mg
- Fat: 26g
- Saturated Fat: 19g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 166mg
Keywords: chicken recipe, coconut chicken
Frequently Asked Questions
What is coconut chicken made of?
The tempura battered chicken breasts are wok fried before being smothered in a delectable sweet and sour creamy coconut sauce! Crispy wok fried chicken is mixed in a creamy coconut sauce with just a hint of zesty lime in this delicious meal!
What type of chicken do Chinese restaurants use?
Dark meat is preferred by Chinese chefs because it has greater flavor and does not dry out. Many less costly Chinese-American restaurants may use less expensive sections of the bird, such as wings and backs.
What is Chinese chicken sauce made of?
What’s in the Chicken and Broccoli Sauce? Aromatics like as ginger and garlic, dark and standard soy sauces, sesame oil, oyster sauce, sugar, Chinese rice wine (Shaoxing wine), and white pepper comprise the basic stir-fry sauce. Cornstarch is added to the sauce to thicken it enough to coat the chicken and vegetables.
More Coconut Chicken recipes to try
CREAMY COCONUT LIME CHICKEN
CREAMY COCONUT LIME CHICKEN — IN THIS QUICK AND EASY WEEKNIGHT DINNER, CHICKEN BREASTS ARE SIMMERED IN A SLIGHTLY SPICY COCONUT MILK BASED SAUCE THAT THE WHOLE FAMILY WILL LOVE!
There’s nothing I like more than a quick weeknight chicken supper, and this Creamy Coconut Lime Chicken is a new family favorite!
My kids and I both enjoy curry meals made with coconut milk, so I was confident this would be a hit. I was not dissatisfied. My spouse enjoyed it as well, despite the fact that it isn’t a curry meal.
CREAMY COCONUT CHICKEN RECIPE
This is a simple chicken dinner recipe that you can serve with any side dish you choose, from pasta to rice to roasted vegetables. With this creamy coconut chicken recipe, you can’t go wrong.
It’s quick and easy to prepare, tender and juicy, and ready in 30 minutes from start to finish. In a skillet on the stovetop, chicken breasts are cooked in a creamy garlic lime sauce. This low-carb chicken meal will become a weekly supper staple for you and your family for quite some time.