Chinese Coconut Chicken Recipe
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.
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Servings: 2 people
Calories: 459kcal
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.
