Ingredients
Scale
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup full-fat coconut milk
- 1 cup unsweetened coconut flakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Salt to taste
- Pepper to taste
- Vegetable or canola oil for frying
- Sweet chili sauce for serving
Instructions
- Begin by cutting the chicken breasts into bite-sized pieces, roughly 1-inch cubes.
- Pat the chicken pieces dry with paper towels to ensure they get crispy during frying.
- In a large mixing bowl, whisk together all-purpose flour, baking powder, salt, and pepper to taste.
- Slowly add coconut milk while whisking until smooth and lump-free.
- Dip each piece of chicken into the batter until fully coated.
- Allow any excess batter to drip off before moving on to the next step.
- In another bowl, spread out unsweetened coconut flakes.
- Roll each battered chicken piece in the flakes until thoroughly covered.
- Heat about 2 inches of oil in a deep frying pan over medium heat until hot (around 350°F).
- Carefully place your coated chicken pieces in batches into the oil.
- Fry them until they are golden brown and cooked through, about 4-5 minutes per batch.
- Once cooked, transfer your fried coconut chicken onto paper towels to drain off any excess oil.
- Arrange your crispy delights on a platter with sweet chili sauce on the side for dipping.
Notes
Store leftovers in an airtight container.
Reheat gently in the oven.
Serve with steamed rice or noodles.
Use fresh coconut for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Fry
Nutrition
- Calories: 300 kcal
- Sugar: 10g
- Sodium: 450mg
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg