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Clean recipe · delish.com

Crunchy Coconut Chicken

Marinated chicken breasts are fried with a slightly sweet coconut crust and served with spicy mayo and a cabbage salad for the perfect easy summer dinner.

Original recipe: delish.com

Yield:
6 servings
Prep:
20 min
Cook:
0 sec
Total:
1 hr 30 min
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Ingredients

  1. 3 (8-oz.) boneless, skinless chicken breasts
  2. 1 c. canned coconut milk
  3. 2 tbsp. fresh lime juice
  4. 1 tbsp. fish sauce
  5. 1 1/2 c. (180 g.) all-purpose flour
  6. 2 tbsp. cornstarch
  7. 1 tsp. kosher salt
  8. Freshly ground black pepper
  9. 3 large eggs
  10. 1 1/2 c. panko breadcrumbs
  11. 1 1/2 c. unsweetened shredded coconut
  12. Vegetable oil, for frying (about 2 cups)
  13. 1/2 c. mayonnaise
  14. 2 tbsp. sriracha
  15. 1 tsp. honey
  16. 1 head of Napa cabbage, thinly sliced
  17. 2 Persian cucumbers, quartered, thinly sliced
  18. 1 avocado, cubed
  19. 1 small serrano chile, thinly sliced
  20. 1/2 c. coarsely chopped fresh cilantro
  21. 1 (1/2") piece ginger, peeled, finely grated
  22. 1 tsp. reduced-sodium soy sauce
  23. 1/2 tsp. fish sauce
  24. Lime wedges, for serving

Instructions

  1. Chicken

    Using a sharp knife, cut chicken in half through thickest side parallel to cutting board. Place pieces between 2 pieces of plastic wrap or in a large resealable bag on a large cutting board. Using a meat mallet or rolling pin, pound chicken to 1/4" thick.
  2. In a large bowl, combine coconut milk, lime juice, and fish sauce. Add chicken and toss to combine. Cover bowl and refrigerate at least 30 minutes and up to 1 hour.
  3. In a large shallow bowl, whisk flour, cornstarch, salt, and a few grinds of pepper. In a second shallow bowl, beat eggs to blend. In a third shallow bowl, stir panko and coconut.
  4. Working one at a time, remove chicken from marinade and toss in flour mixture. Dip into eggs, letting excess drip off, then coat in panko mixture, gently pressing to adhere.
  5. Into a large, stainless steel skillet, pour oil to a depth of 1/2". Heat over medium-high heat until shimmering but not smoking (oil temperature should be around 350°). Working in batches if needed, carefully add chicken and cook, turning halfway through, until deeply golden brown, 3 to 4 minutes per side. Transfer to a wire rack. Repeat with remaining chicken, adjusting heat as needed.

  6. Spicy Mayo

    In a small bowl, combine mayonnaise, sriracha, and honey. Refrigerate until ready to use.
  7. Make Ahead: Spicy mayo can be made 1 week ahead. Keep refrigerated.

  8. Cabbage Salad

    In a large bowl, toss cabbage, cucumber, avocado, chile, and cilantro.
  9. In a small bowl, whisk ginger, lime juice, soy sauce, and fish sauce. Pour dressing over salad and toss to combine.
  10. Serve chicken with salad, spicy mayo, and lime wedges.