Coconut chicken, oh how it takes me back to that little beachside café in Maui—where the air was salty, the breeze was gentle, and the chicken was the star of the show. It’s a dish that combines the tropical sweetness of coconut with the savory richness of chicken in a way that feels almost like a warm hug for your taste buds. Can you imagine a more perfect way to spice up your weeknight dinners? Anyway, let’s get cooking and let this dish transport you to an island paradise, if only for a meal.
Steps
- Prepare the Sauce: Mix together coconut milk, cornstarch, honey, lime juice, Asian sweet chili sauce, soy sauce, and Asian chili sauce in a bowl. If substituting with garlic or ginger powder, add them now.
- Slice and Pound Chicken: Optionally freeze chicken breasts for 15 minutes for easier slicing. Slice each breast horizontally to create two cutlets, then gently pound them under plastic wrap to ensure even thickness.
- Dredge Chicken: Combine flour with ground ginger, garlic powder, ground coriander, turmeric, salt, and pepper in a shallow dish. Coat the chicken in this mixture, pressing to adhere, and shake off any excess.
- Cook Chicken: Heat butter and olive oil in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes per side until golden and done. Remove from skillet and set aside.
- Sauté Aromatics: Lower the heat to medium and add olive oil if necessary. Sauté the white parts of green onions for 1 minute, then add garlic and ginger and cook for another 30 seconds.
- Simmer Sauce: Reduce heat to low and add the prepared sauce to the skillet, scraping up any brown bits. Simmer until the sauce thickens in about 1-2 minutes, then re-add chicken to warm through.
- Garnish and Serve: Garnish with cilantro, basil, and green onions. Serve the coconut chicken over rice or your preferred side.
Ingredients
- 1 can unsweetened coconut milk
- 2 large boneless, skinless chicken breasts (or 4-6 boneless, skinless chicken thighs)
- 2 tablespoons honey
- 2 tablespoons lime juice (fresh or bottled)
- 2 tablespoons low sodium soy sauce
- Green onions (both white and green parts, separated)
- Fresh ginger or ginger powder
- Fresh garlic or garlic powder
- 2 tablespoons Asian sweet chili sauce
- Asian chili sauce (to taste)
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- Sliced Fresno or jalapeño peppers
- Chopped cilantro
- Sliced green onions
FAQ
- Can I make Coconut Chicken gluten-free?
- Yes, you can easily adapt this recipe to be gluten-free. Substitute the regular flour with gluten-free flour and replace soy sauce with tamari. Ensure your sweet chili sauce is also gluten-free.
- How do I store and reheat Coconut Chicken?
- Store the coconut chicken in an airtight container in the refrigerator for three to five days. To reheat, chop the chicken for even warming. You can use a microwave, heating in one-minute increments and stirring between intervals, or reheat on the stove over medium heat, stirring frequently.
- Can I add vegetables to the Coconut Chicken?
- Absolutely, you can add vegetables to this dish. It’s recommended to stir-fry veggies separately to maintain their freshness. Some great options include zucchini, broccoli, bell peppers, and snow peas. Add them to the sauce for the final few minutes of cooking.
- What can I serve with Coconut Chicken?
- Coconut Chicken pairs well with jasmine or brown rice, noodles like vermicelli or soba, or low-carb options like cauliflower rice. For a fresh contrast, consider serving it with a fruit salad featuring mangos or pineapple, or simple stir-fried or roasted vegetables.
- How do I thicken or thin the coconut milk sauce?
- To thicken the sauce, you can create a slurry by mixing 1 teaspoon of cornstarch with 2 tablespoons of water and adding it to the simmering sauce. To thin the sauce, simply whisk in more coconut milk or water until you reach your desired consistency.
Tips
- Ensure Even Cooking: Pound your chicken breasts to an even thickness. This technique helps in tenderizing the meat and ensures that the chicken cooks evenly without the thinner parts becoming overdone while waiting for the thicker sections to finish cooking.
- Use a Combination of Butter and Oil: For pan frying, use both butter and olive oil. The butter adds rich flavor, while the oil prevents it from burning. This combination provides an optimal cooking environment for achieving a deliciously golden crust on the chicken.
- Preheat Your Pan Properly: Wait until your pan is fully heated before adding the chicken. You should hear a sizzle when the chicken touches the pan, indicating that it is hot enough. This step is crucial for achieving a proper sear, which enhances the flavor and texture of the chicken.
- Utilize Full-Fat Coconut Milk: For the creamiest sauce, opt for full-fat coconut milk. If you choose to use light coconut milk, consider adding an extra ½ tablespoon of cornstarch to maintain the desired thickness and richness of the sauce.
Equipment
- Cast iron skillet
- Quality chef’s knife
- Large cutting board
- Meat mallet or rolling pin (for pounding chicken)
- Meat thermometer
