{"id":"8e6a0936-d6a5-4d6b-8c11-8f353d87b1f0","url":"https://recipestripper.com/recipes/8e6a0936-d6a5-4d6b-8c11-8f353d87b1f0","source_url":"https://www.delish.com/cooking/recipe-ideas/a64916506/coconut-chicken-recipe/","title":"Crunchy Coconut Chicken","description":"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.","servings":6,"servings_text":"6 serving(s)","prep_time":"PT20M","cook_time":"PT0S","total_time":"PT1H30M","ingredients":[{"text":"3 (8-oz.) boneless, skinless chicken breasts","item":"(8-oz.) boneless, skinless chicken breasts","quantity":3},{"text":"1 c. canned coconut milk","item":"canned coconut milk","quantity":1,"unit":"cup"},{"text":"2 tbsp. fresh lime juice","item":"fresh lime juice","quantity":2,"unit":"tbsp"},{"text":"1 tbsp. fish sauce","item":"fish sauce","quantity":1,"unit":"tbsp"},{"text":"1 1/2 c. (180 g.) all-purpose flour","item":"all-purpose flour","quantity":1.5,"unit":"cup","metric_alternate":{"quantity":180,"unit":"g"}},{"text":"2 tbsp. cornstarch","item":"cornstarch","quantity":2,"unit":"tbsp"},{"text":"1 tsp. kosher salt","item":"kosher salt","quantity":1,"unit":"tsp"},{"text":"Freshly ground black pepper","item":"Freshly ground black pepper"},{"text":"3 large eggs","item":"large eggs","quantity":3},{"text":"1 1/2 c. panko breadcrumbs","item":"panko breadcrumbs","quantity":1.5,"unit":"cup"},{"text":"1 1/2 c. unsweetened shredded coconut","item":"unsweetened shredded coconut","quantity":1.5,"unit":"cup"},{"text":"Vegetable oil, for frying (about 2 cups)","item":"Vegetable oil, for frying","preparation":"about 2 cups"},{"text":"1/2 c. mayonnaise","item":"mayonnaise","quantity":0.5,"unit":"cup"},{"text":"2 tbsp. sriracha","item":"sriracha","quantity":2,"unit":"tbsp"},{"text":"1 tsp. honey","item":"honey","quantity":1,"unit":"tsp"},{"text":"1 head of Napa cabbage, thinly sliced","item":"Napa cabbage","quantity":1,"unit":"head","preparation":"thinly sliced"},{"text":"2 Persian cucumbers, quartered, thinly sliced","item":"Persian cucumbers, quartered","quantity":2,"preparation":"thinly sliced"},{"text":"1 avocado, cubed","item":"avocado","quantity":1,"preparation":"cubed"},{"text":"1 small serrano chile, thinly sliced","item":"small serrano chile","quantity":1,"preparation":"thinly sliced"},{"text":"1/2 c. coarsely chopped fresh cilantro","item":"coarsely chopped fresh cilantro","quantity":0.5,"unit":"cup"},{"text":"1 (1/2\") piece ginger, peeled, finely grated","item":"(1/2\") piece ginger, peeled, finely grated","quantity":1},{"text":"1 tsp. reduced-sodium soy sauce","item":"reduced-sodium soy sauce","quantity":1,"unit":"tsp"},{"text":"1/2 tsp. fish sauce","item":"fish sauce","quantity":0.5,"unit":"tsp"},{"text":"Lime wedges, for serving","item":"Lime wedges, for serving"}],"instructions":[{"number":1,"text":"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.","section":"Chicken"},{"number":2,"text":"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.","section":"Chicken"},{"number":3,"text":"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.","section":"Chicken"},{"number":4,"text":"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.","section":"Chicken"},{"number":5,"text":"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.","section":"Chicken"},{"number":6,"text":"In a small bowl, combine mayonnaise, sriracha, and honey. Refrigerate until ready to use.","section":"Spicy Mayo"},{"number":7,"text":"Make Ahead: Spicy mayo can be made 1 week ahead. Keep refrigerated.","section":"Spicy Mayo"},{"number":8,"text":"In a large bowl, toss cabbage, cucumber, avocado, chile, and cilantro.","section":"Cabbage Salad"},{"number":9,"text":"In a small bowl, whisk ginger, lime juice, soy sauce, and fish sauce. Pour dressing over salad and toss to combine.","section":"Cabbage Salad"},{"number":10,"text":"Serve chicken with salad, spicy mayo, and lime wedges.","section":"Cabbage Salad"}],"date_published":"2026-10-29T23:56:55.16091+00:00","date_modified":"2026-10-29T23:56:55.16091+00:00"}