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