Coconut chicken is a popular dish in many Asian cuisines, with each culture adding its own unique twist to this. Chinese-style coconut chicken is one of these variations, and it offers a delicious combination of crispy fried chicken coated in a creamy and tangy coconut sauce.
This flavorful dish is easy to make at home and can be served as a main course, making it a favorite among families and friends. So, if you’re looking to add some Chinese flavors to your next meal, try out this delicious Chinese-style coconut chicken!
In this article, we will provide you with a step-by-step guide on how to make this mouthwatering dish at home, along with some tips and tricks to enhance its taste. So, let’s learn how to make this dish perfectly.
What is Chinese Coconut Chicken?
Chinese coconut chicken is a wonderful Chinese dish made with bite-sized pieces of chicken coated in a flavorful marinade. It is then served in a creamy and tangy coconut sauce, creating the perfect balance of flavors.
This dish has become popular not only in China but also in other parts of the world due to its unique combination of textures and flavors.
Whether it’s for a family dinner or a special occasion, Chinese coconut chicken is sure to impress your taste buds with its delicious blend of ingredients.
Why You’ll Love This Chinese Coconut Chicken?
- Easy to make: This recipe is straightforward and requires only a few simple ingredients. With our step-by-step guide, you’ll have this dish ready in no time.
- Bursting with flavor: From the flavorful marinade to the creamy coconut sauce, every bite of this chicken is packed with delicious flavors that will leave you wanting more.
- Versatile dish: Chinese coconut chicken can be served as a main course, appetizer, or even as a side dish. It’s also perfect for both casual and formal occasions.
- Healthy option: This dish is made with lean chicken breast and uses coconut milk instead of heavy cream, making it a healthier alternative to other creamy dishes.
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Ingredients
- Vegetable Oil: Used for frying the chicken, should be enough to cover the chicken in a pot or deep fryer.
- Coconut Milk: Adds a creamy and slightly sweet flavor to the dish. Can be found in most grocery stores in cans.
- Corn Starch: Helps create a crispy coating on the chicken when fried.
- Eggs: Used as a binding agent for the corn starch.
- Salt: Enhances the flavors of the dish.
- Garlic Juice: Adds a subtle garlic flavor to the chicken.
- Boneless Chicken Breast: Can also use boneless chicken thighs if preferred.
- Oil: For cooking the marinade and sautéing the chicken.
- Lemon Juice: Adds a tangy and citrusy flavor to the dish.
- Sugar: Balances out the flavors of the marinade.
- Ginger Juice: Adds a spicy and aromatic flavor to the chicken.
- Black Pepper: Adds nice heat to the dish.
Directions
Step 1
Marinating the Chicken
- In a large bowl, mix together 4 tbsp cornstarch, salt, garlic juice, and eggs until well combined.
- Cut the chicken breast into bite-sized pieces and add them to the mixture.
- Mix the chicken with the marinade until each piece is evenly coated.
- Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator for at least 30 minutes.
Step 2
Frying the Chicken
- In a pot or deep fryer, heat up the vegetable oil over medium-high heat.
- Take out the chicken from the marinade and coat each piece with the remaining cornstarch.
- Carefully place the chicken in the hot oil and fry for 5-6 minutes, until golden brown and fully cooked.
- Remove from oil and place on a paper towel to drain excess oil.
Step 3
Making the Coconut Sauce
- In a separate saucepan, heat up 6 tsp of oil over medium-high heat.
- Add in lemon juice, sugar, ginger juice, and black pepper. Stir until the sugar is dissolved.
- Pour in coconut milk and bring it to a simmer for 2-3 minutes.
Step 4
Combining Chicken and Sauce
- Add the fried chicken to the coconut sauce and stir until each piece is coated in the sauce.
- Let it simmer for an additional 2-3 minutes to let the flavors meld together.
- Serve hot with rice or noodles.
Notes
- Make sure the chicken is fully coated in the marinade before frying to ensure maximum flavor.
- For a healthier option, you can bake the chicken in the oven at 375°F for 20 minutes instead of frying.
- To save time, you can use store-bought breaded chicken instead of making your own marinade.
Nutrition Information
Storage Tips
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, it’s best to use the oven or stovetop instead of the microwave to maintain the crispy texture.
For longer storage, you can freeze the chicken and sauce separately for up to 1 month. Thaw in the refrigerator before reheating. The sauce may thicken when frozen, so add a splash of water to thin it out if needed.
To reheat the chicken, place it in the oven at 375°F for 10-12 minutes or until heated through and crispy again. You can also fry it up again quickly on the stovetop.
Serving Suggestions
Here are some serving suggestions for your Chinese coconut chicken:
- Pair it with a side of stir-fried vegetables for a well-rounded meal.
- Garnish with sesame seeds or chopped green onions for added flavor and presentation.
- Serve it as an appetizer with some sweet chili sauce for dipping.
- Serve with a side of steamed bok choy for a traditional Chinese meal.
- Pair it with a refreshing cucumber salad to balance out the flavors.
What other substitute can I use in Chinese Coconut Chicken?
- If you are allergic to coconut milk, you can substitute it with heavy cream or evaporated milk for a similar creamy texture.
- For a vegetarian option, you can use tofu instead of chicken and vegetable broth instead of chicken broth in the sauce.
- If you want to make it gluten-free, replace the regular flour with cornstarch or a gluten-free flour blend in the marinade and sauce.
- Add some vegetables like bell peppers, broccoli, or carrots to the dish for added nutrients and texture.
Equipment
- Bowl and Saucepan
Ingredients
- 6 cups Vegetable Oil
- 2 cups Coconut Milk
- 8 tbsp Cornstarch
- 2 large Eggs
- 1/2 tsp Salt
- 2 tsp Garlic Juice
- 2- pound Boneless Chicken Breast
- 6 tsp Oil
- 1/2 cup Lemon Juice
- 1/2 tsp Sugar
- 2 tsp Ginger Juice
- 1/2 tsp Black Pepper
Instructions
- Begin by slicing the chicken breast into bite-sized pieces and set them aside. In a large bowl, whisk together 4 tablespoons of cornstarch, a pinch of salt, 2 teaspoons of garlic juice, and 2 large eggs until well combined. This will create a flavorful marinade for the chicken. Add the chicken pieces to the marinade and mix until each piece is evenly coated. Cover the bowl with a lid or plastic wrap and let it rest in the refrigerator for at least 30 minutes, allowing the flavors to infuse into the chicken.
- Next, heat up enough vegetable oil in a pot or deep fryer to cover the chicken pieces. Aim for medium-high heat and wait for the oil to reach its desired temperature. Take out the marinated chicken from the fridge and coat each piece with the remaining cornstarch. Carefully place them in the hot oil and fry for 5-6 minutes until they turn a beautiful golden brown color and are fully cooked. Remove from oil and drain excess oil by placing them on a paper towel.
- While the chicken is frying, it’s time to make the delicious coconut sauce. In a separate saucepan, heat up 6 teaspoons of oil over medium-high heat. Add in lemon juice, ½ teaspoon of sugar, 2 teaspoons of ginger juice, and a pinch of black pepper. Stir well until the sugar is dissolved. Next, pour in 2 cups of coconut milk and bring it to a simmer for 2-3 minutes. This will create a creamy and tangy sauce that complements the chicken perfectly.
- Finally, add the fried chicken pieces to the coconut sauce and stir until each piece is coated with the flavorful sauce. Let it simmer for an additional 2-3 minutes to allow the flavors to blend together. Once done, serve hot with rice or any type of dish.
Notes
- Make sure the chicken is fully coated in the marinade before frying to ensure maximum flavor.
- For a healthier option, you can bake the chicken in the oven at 375°F for 20 minutes instead of frying.
- To save time, you can use store-bought breaded chicken instead of making your own marinade.
Nutrition
FAQs
Can I skip the marinating step?
While marinating helps to enhance the flavors of the chicken, you can still make this dish without marinating. However, the final result may not be as flavorful.
Can I use bone-in chicken for this?
Yes, you can use bone-in chicken but it will require a longer frying time to ensure it is fully cooked.
Is this dish spicy?
The amount of black pepper used in this gives a mild heat to the dish. If you prefer spicier food, you can add more black pepper or some red chili flakes to the sauce.
Conclusion
Thank you for trying out this Chinese coconut chicken. We hope you enjoyed the creamy and flavorful dish! Feel free to customize it with your own twist.
Please share this article with your friends and family if you like it. Leave us a comment in the comment section and let us know how much do you like this coconut chicken.
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more