Anxious about Asian spices and their hotness? Try this toothsome Chinese Coconut Chicken Recipe that is loaded with crisp and tangy richness. And yes, there are no spices.
Asian food is not always everything about spices and hotness. Sometimes an Asian dish can also be lightly flavored. Chinese coconut chicken is an example of that.
Chinese coconut chicken is a scrumptious Asian buffet-style dinner. The chicken is marinated in a simple marinade and then fried. This crispy chicken is then served with a rich and tangy coconut chicken sauce that boosts the flavor of the chicken up to the sky.
If your family is bored with always having the same repeated list of items for dinner, try this recipe one time and you will see the magic. It is so tender and crispy at the same time and loaded with flavor, that anyone can not help but eat.
How to Make Chinese Coconut Chicken?
To make Chinese coconut chicken, first, marinate the chicken in an egg and cornstarch mixture. Then cook it with coconut oil. Make the sauce by mixing sugar, coconut milk, rice vinegar, minced ginger, and lime juice in a skillet and cooking them. Then assemble the chicken and sauce in a bowl. Add broth and lime zest and toss. When thoroughly mixed, serve them immediately. This mouth-watering recipe needs almost an hour to get done.
Ingredients for Chinese Coconut Chicken Recipe
For making Chinese Coconut Chicken, you need the following ingredients:
For Chicken:
- Boneless chicken breasts = 1 lb
- Beaten eggs = 2 large
- Coconut oil = ¼ cup
- Cornstarch = ½ cup
For Coconut Chicken Sauce:
- Full-fat coconut milk = 1 can
- Zested lime juice = 1 lime
- Rice vinegar = 1 tbsp
- Sugar = ¼ cup
- Fresh ginger = 1 tsp
Step-by-Step Guide for Making Chinese Coconut Chicken
Follow this simple step-by-step guide to make Chinese Coconut Chicken:
Step 1
Cut the chicken into small pieces or thin slices.
Step 2
Make the marinade mixture by mixing the beaten eggs and cornstarch in a bowl. Then add chicken pieces to the marinade mixture and stir them until they are well coated with the mixture.
Step 3
Refrigerate the mixture by covering the bowl with a cling film. Then refrigerate for half an hour.
Step 4
Take a large skillet. Heat some coconut oil in it. Then shake off the excess marinade from the chicken pieces. Fry the chicken pieces in the skillet. Cook until the chicken has reached its degree of doneness and is golden brown.
Step 5
Transfer the cooked chicken to a dish that is lined with a paper towel to absorb any excess oil. If needed, you can fry the chicken in batches.
Step 6
Mince the ginger. Take a saucepan and add sugar, coconut milk, rice vinegar, minced ginger, and lime juice in it. Mix them together. Then on medium heat, cook the sauce for 4-5 minutes while stirring continuously.
Step 7
Take a large bowl, and add the cooked chicken pieces to it. Then layer the sauce over the chicken. Add some lime zest. Combine all of them by tossing. Toothsome Chinese coconut chicken is ready. Serve. Bon Appetit!
Recipe Tips and Variations
Here are some tips and variations for you:
- You can use any vegetable of your choice. Coconut oil is not compulsory.
- If you want a completely cooked chicken, it is best if you make small and thin slices before cooking.
- You can substitute rice vinegar with apple cider vinegar.
- For a vegan coconut chicken, replace chicken with tofu and vegetable oil with coconut oil.
- For a herbal flavor, add fresh cilantro to the sauce before serving.
- You can also add green onions to the sauce.
FAQs
What to do with the sauce if it turns out too thick?
To thin the sauce, add some water to the sauce and mix it. You can also use broth for this purpose; it will not dilute the rich flavor of the sauce.
Instead of fresh chicken, can I use frozen one?
You can absolutely use frozen chicken. But there are some things to take care of:
- Thaw the chicken before use.
- Marinate for less time. For only about 5 minutes.
Can I make coconut chicken ahead of time?
Yes, you can surely make the recipe ahead of time. Make the chicken and sauce. Refrigerate them in an airtight box and serve them when needed. But do not keep it in the refrigerator for a longer time otherwise, it will lose its freshness.
Closing
This recipe is easy and quick and does not require any fancy ingredients or complex procedures. But what does it is it promises an excellent taste to satisfy your cravings for something yummy. The crispy and tang combined just bring a scrumptious and heavenly feeling. The luscious sauce also blesses your palate with some incredible taste. So try this recipe for your family dinners or weekends and you are going to love it!
More Delicious Recipes
Jerk Chicken And Shrimp Pineapple Bowl Recipe
Ingredients
- 3/4 lb. boneless skinless chicken breast (chopped)
- 1/3 cup La Choy Lite Soy Sauce
- 1 medium pineapple
- 1 tablespoon pineapple juice
- 3 tablespoon brown sugar
- 2 teaspoon fresh ginger (minced)
- 3 cloves garlic (minced)
- 1 tablespoon vegetable Oil
- 1 teaspoon Kadoya Sesame oil
For The Jerk Marinade
- 2 teaspoon cornstarch
- 2 teaspoon water
- 2 cups cooked rice (for serving)
- Sesame seeds (for garnish)
- green onions, (Thinly sliced) (for garnish)
Instructions
- Leave the stem on the pineapple and cut it in half. Slice the fruit around the edges. You will now need to use your knife to make a few cuts along the fruit's length.
- Scoop out the chunks with a spoon. For the sauce, reserve about a tablespoon of pineapple juice.
- In a small bowl, combine soy sauce, brown sugar, pineapple juice, garlic, ginger, sesame oil, and garlic. Season the chicken with salt.
- Heat the vegetable oil in a large skillet over medium heat. Evenly layer the marinated jerk chicken. Cook for about 3 minutes. After flipping the chicken, cook for another 3 minutes. combine the sauce with the chicken. Bring to a boil.
- Add cornstarch and water to the sauce and stir to combine. Continue to cook until the sauce has thickened, another 8 to 10 minutes.
- Separate the chicken and rice into two bowls. Depending on your preference, garnish with green onions, sesame seeds, and chopped pineapple. Enjoy!
