Chinese Coconut Chicken is a mouthwatering dish, originating from the Sichuan Province in China. The dish consists of tender pieces of chicken coated in a light egg and cornstarch batter and fried until golden brown, then simmered in a sweet and savory coconut milk sauce.
It’s an incredibly flavorful, simple meal that can be enjoyed with steamed rice. You will love the combination of flavors and textures in this dish, from crunchy chicken to sweet and savory sauce.
So, are you interested in trying this recipe? If yes, check out this article till the end. You will learn everything about this recipe for sure. You can also watch how we’ve cooked the Chinese coconut chicken by scrolling down a bit:
What is Chinese Coconut Chicken?
Chinese Coconut Chicken is a classic Chinese dish made with tender chicken coated in a light egg and cornstarch batter, then fried until golden brown. It is then simmered in a sweet and savory coconut milk sauce for added flavor. The combination of flavors and textures in this dish makes it an incredibly delicious and easy-to-prepare meal.
Want more chicken recipes? Check them out!
What does it taste like?
Chinese Coconut Chicken is a sweet and savory dish with a combination of flavors and textures. The chicken is tender, with a light golden crisp coating that gives it a crunchy texture. The sauce is full of flavor, combining the sweetness of coconut milk, the tartness of lime juice, and the savory flavor of ginger.
How did I first get introduced to the Chinese Coconut Chicken?
I was first introduced to this dish by a family friend who is originally from China. She shared her recipe with me, and it’s been a favorite ever since! Since then, I’ve adapted the recipe slightly to suit my tastes, but it’s still just as delicious.
How to make Chinese Coconut Chicken?
Making Chinese Coconut Chicken is surprisingly simple and can be done with just a few basic ingredients. Let’s check out the process shortly.
Ingredients
Chicken Marinade
- 2 large eggs
- 1/4 cup cornstarch
Chicken Fry
- 1 lb boneless skinless chicken breasts
- ¼ cup coconut oil
Coconut Chicken Sauce
- 1 can of coconut milk
- 1 teaspoon fresh ginger
- ¼ cup sugar
- 1 tablespoon rice vinegar
- 1 lime
- 1/2 teaspoon salt
Directions
Step 1: Marinate the chicken
In a bowl, whisk together 2 large eggs and 1/4 cup cornstarch. Cut 1 lb boneless skinless chicken breasts into thin slices, then add to the egg mixture and mix until the chicken is evenly coated. Allow sitting for 15 minutes.
Step 2: Fry the chicken
Heat ¼ cup coconut oil in a large skillet over medium-high heat. When hot, add the chicken pieces and cook for about 5 minutes per side, or until golden brown and cooked through. Transfer cooked chicken to a plate lined with paper towels.
Step 3: Make the sauce
In a small saucepan, combine 1 can of coconut milk, 1 tablespoon of rice vinegar, 1 teaspoon of fresh ginger, ¼ cup of sugar, 1/2 teaspoon salt and the juice from 1 lime. Bring to a simmer over medium-high heat and cook for about 10 minutes, stirring occasionally.
Step 4: Finish the dish
Add cooked chicken to the saucepan with the coconut milk mixture and stir to coat. Serve immediately with steamed rice and enjoy!
Tips
- Make sure to cut the chicken into small, thin slices so it cooks through quickly.
- For more flavor, you can add 1 tablespoon of chopped fresh cilantro or green onions to the sauce before serving.
- To make this vegan, use tofu instead of chicken.
Chinese Coconut Chicken Recipe
Equipment
- 1 bowl
- 1 Sauce Pan
- 1 paper towel
Ingredients
- 1 large egg a versatile ingredient that adds richness and lends a silky texture to the dish, binding the other ingredients together and creating a satisfying and flavorful coating for the chicken.
- 1/8 tablespoon of coconut oil a fragrant and tropical oil that adds a subtle sweetness and a delicate coconut aroma to the dish, enhancing the overall flavor profile.
- 1/8 tablespoon of cornstarch a natural thickening agent that helps create a crispy and golden exterior for the chicken, adding a delightful crunch to each bite.
- 1/2 tablespoon of rice vinegar offering a tangy and slightly acidic taste that brightens the flavors of the dish, adding a subtle hint of acidity to the overall taste profile.
- 1/2 teaspoon of fresh ginger finely grated, adding a warm and aromatic note to the dish, infusing it with a hint of spiciness and a refreshing zing.
- 1/2 can of creamy and luscious coconut milk creating a velvety and indulgent sauce that envelops the chicken, imparting a rich and tropical flavor.
- 1/8 cup of sugar providing a touch of sweetness that balances the other flavors in the dish, creating a harmonious blend of sweet and savory.
- 1/2 lime juiced, adding a burst of citrusy freshness that lifts the flavors of the dish, providing a bright and zesty element that complements the other ingredients.
- 1/4 teaspoon of salt enhancing the flavors of the dish by bringing out the natural tastes of the ingredients, ensuring a well-seasoned and balanced meal.
- 1/2 lb of tender and lean boneless skinless chicken breasts providing a lean protein base for the dish, ensuring a satisfying and nutritious meal.
Instructions
- In a bowl, whisk together 2 large eggs and 1/4 cup cornstarch. Cut 1 lb boneless skinless chicken breasts into thin slices, then add to the egg mixture and mix until the chicken is evenly coated. Allow sitting for 15 minutes.
- Heat ¼ cup coconut oil in a large skillet over medium-high heat. When hot, add the chicken pieces and cook for about 5 minutes per side, or until golden brown and cooked through. Transfer cooked chicken to a plate lined with paper towels.
- In a small saucepan, combine 1 can of coconut milk, 1 tablespoon of rice vinegar, 1 teaspoon of fresh ginger, ¼ cup of sugar, salt and the juice from 1 lime. Bring to a simmer over medium-high heat and cook for about 10 minutes, stirring occasionally.
- Add cooked chicken to the saucepan with the coconut milk mixture and stir to coat. Serve immediately with steamed rice and enjoy!
Notes
- Make sure to cut the chicken into small, thin slices so it cooks through quickly.
- For more flavor, you can add 1 tablespoon of chopped fresh cilantro or green onions to the sauce before serving.
- To make this vegan, use tofu instead of chicken.
Video
Nutrition Information
Calories: 400
Fat: 21g
Carbohydrates: 23g
Protein: 26g
What to serve with Chinese Coconut Chicken?
Chinese Coconut Chicken can be served with steamed white or brown rice or even quinoa. It also goes great with roasted vegetables or steamed greens like bok choy, kale, or spinach. Besides, it can be enjoyed with a side of noodles or rice noodles.
How to store leftover Chinese Coconut Chicken?
You can store the leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm up in the microwave or stovetop until heated through. Also, the leftover coconut sauce can be used as a dip or spread for other dishes.
Can pregnant women eat this?
Yes, as long as it is cooked through and all ingredients are fresh. However, pregnant women should always consult their doctor before eating any new food to ensure no risks are involved. Eventually, it is always better to be extra careful.
FAQs
What can I do if my sauce is too thick?
If the sauce is too thick, add a few tablespoons of water or stock and stir until desired consistency is reached.
Can I use frozen chicken for this recipe?
Yes, you can. However, it should be thawed before cooking and the marinade time should be reduced to 5 minutes.
Can I make this dish ahead of time?
Yes, you can. Just cook the chicken and sauce ahead of time, then store them in an airtight container in the refrigerator until ready to serve.
Wrapping Up
Chinese Coconut Chicken is a delicious and easy-to-make meal that is perfect for weeknight dinners. It is made with marinated chicken pieces that are fried and then simmered in a luscious coconut sauce. Serve over steamed rice or quinoa. It will quickly become a favorite in your home in no time.
Let us know with whom you enjoy this delicious dish and what it tastes like. Also, share this recipe with your friends. Thank you for your time.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
Very good recipe tasted like it should
Thanks Mike. I am glad you liked it. 🙂