Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs
- 1/4 cup milk
- 1 cup sweetened shredded coconut
- 1 cup panko breadcrumbs
- 1/4 cup vegetable oil
Special equipment needed:
- Baking sheet
- Wire rack
- Food processor (optional)
Step-by-step instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top.
2. Cut each chicken breast into 1-inch pieces.
3. In a shallow dish, mix together flour, garlic powder, onion powder, salt, and black pepper.
4. In another shallow dish, whisk together eggs and milk.
5. In a food processor, pulse coconut and panko breadcrumbs until finely ground. Alternatively, you can finely chop the coconut and mix it with the panko breadcrumbs.
6. Dip each chicken piece in the flour mixture, shaking off any excess. Then dip it in the egg mixture, and finally coat it in the coconut-panko mixture, pressing it on to adhere.
7. Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and cook for 2-3 minutes on each side, until golden brown.
8. Transfer the chicken pieces to the wire rack on the prepared baking sheet. Bake for 10-12 minutes, until cooked through and crispy.
9. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Preheat oven to 400°F (200°C)
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 34g
Protein: 30g
Substitutions for ingredients:
- You can use unsweetened shredded coconut instead of sweetened, but you may need to add a little sugar to the coconut-panko mixture.
- You can use chicken thighs instead of chicken breasts.
Variations:
- Add some spices to the coconut-panko mixture, such as curry powder or cumin, for a different flavor.
- Use shrimp instead of chicken for a seafood version.
- Make a vegetarian version by using tofu or tempeh instead of chicken.
Tips and tricks:
- Make sure to press the coconut-panko mixture onto the chicken pieces firmly to ensure it sticks.
- Use a wire rack on top of a baking sheet to ensure the chicken pieces cook evenly and get crispy on all sides.
- Serve with a sweet chili dipping sauce or a peanut sauce for a delicious flavor combination.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (180°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve on a platter with a bowl of dipping sauce in the center.
Garnishes:
Garnish with chopped fresh cilantro or green onions.
Pairings:
Serve with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Coconut rice
- Roasted sweet potatoes
- Grilled pineapple
Troubleshooting advice:
- If the coconut-panko mixture is not sticking to the chicken, try pressing it on more firmly or adding a little more egg to the mixture.
- If the chicken is not cooking through in the oven, try baking it for a few more minutes or until the internal temperature reaches 165°F (74°C).
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Coconut chicken is a popular dish in many tropical regions, with variations found in Thai, Caribbean, and Hawaiian cuisine.
Flavor profiles:
Sweet, savory, and crispy.
Serving suggestions:
Serve as an appetizer or a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai