Last Updated on June 27, 2023
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.
Table of Contents
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.
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
- ½ 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
Directions
Step 1: Marinate the chicken
In a bowl, whisk together 2 large eggs and ½ 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, 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 and substitute vegetable oil for coconut oil.
Chinese Coconut Chicken Recipe
Equipment
- 1 bowl
- 1 Sauce Pan
- 1 paper towel
Ingredients
- 2 large eggs
- ½ cup cornstarch
- 1 lb boneless skinless chicken breasts
- ¼ cup coconut oil
- 1 can of coconut milk
- 1 teaspoon fresh ginger
- ¼ cup sugar
- 1 tablespoon rice vinegar
- 1 lime
Instructions
- In a bowl, whisk together 2 large eggs and ½ 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, 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 and substitute vegetable oil for coconut oil.
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. 🙂