Baked Coconut Chicken. Mix egg and coconut milk in bowl. Then, mix coconut, panko and salt Spray cookie sheet with Pam. Dredge chicken in milk/egg mix then in coconut/panko mix.
The Chinese buffet favorite is easy to make at home without deep frying.
Baked coconut chicken tenders get tons of crunch from panko breadcrumbs, and tons of flavor from sweetened shredded coconut.
This crunchy, flavorful chicken goes perfectly on a fruity tropical salad.
You can have Baked Coconut Chicken using 12 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Baked Coconut Chicken
- It's 1 1/2 lb of chicken breast or tenders, cubed.
- It's 3/4 cup of plain panko crumbs.
- It's 1 cup of shredded sweetened coconut.
- Prepare 1 1/2 cup of cornstarch.
- It's 4 of egg whites.
- It's 1/4 cup of canola oil.
- Prepare of salt & pepper.
- You need of Sauce.
- Prepare 1 can of (14 oz) coconut milk.
- It's 3/4 cup of granulated sugar.
- You need 1 tsp of salt.
- It's 1 tsp of apple cider vinegar.
However, it's fantastic served with anything. Add chicken breast to dish and spread coconut oil on top of chicken and season. How to meal prep baked coconut chicken: This Baked Coconut Chicken has been a mainstay. It's super super tasty and weeknight friendly.
Baked Coconut Chicken instructions
- Heat the oil in a large skillet over medium heat. Preheat oven to 325ºF..
- If using chicken breasts, pound down and cut into cubes. If using boneless tenders - cut in half lengthwise.
- Pulse the shredded coconut in a food processor or blender to break it down into smaller pieces. Alternatively, you can chop it up. Mix it with the Panko in a medium bowl..
- Salt and pepper your chicken pieces. Place the cornstarch and egg whites in separate bowls..
- Once oil is heated, dip a chicken piece in cornstarch, then in egg white, then roll in crumb mixture to generously coat shaking off any excess and then fry until chicken is golden brown, but not cooked through - about 30 seconds on all sides. Repeat with all chicken pieces..
- Remove chicken from pan and place on a plate lined with paper towels. Pat chicken with another paper towel to remove excess oil..
- Place chicken in a single layer in a 9x13 inch baking dish. Set aside..
- In a medium bowl, whisk together the coconut milk, sugar, salt, and vinegar, until the sugar and salt are dissolved. Pour the sauce over the prepared chicken and stir gently..
- Place chicken in the oven and bake, uncovered, for 1 hour, stirring every 15 minutes..
- Let stand for 5 minutes to let sauce thicken. Serve with rice and veggies..
- Alternatively you can heat the sauce in a medium saucepan over low - medium heat stirring frequently to avoid burning until it has thickened and serve it as a dipping sauce. Personally I loved it smothered in the sauce..
- Make ahead tip: Baked coconut chicken freezes well up to 2-3 months. Bake frozen chicken in a 350°F (177°C) oven for 20 minutes or until warmed through. Store leftover chicken (if there is any) in the refrigerator for up to 5 days. Reheat in a 350°F (177°C) oven for 10 minutes or until warmed through. https://cookpad.com/us/recipes/345169-baked-spaghetti-squash-carbonara https://cookpad.com/us/recipes/347369-roasted-bacon-onion-veggies-brussel-sprouts.
In a medium to large bowl combine the breadcrumbs, coconut, salt, and pepper. Fortunately, this version of baked coconut chicken tenders is the perfect stand-in when a craving hits. There are still some subtle differences between these paleo baked coconut chicken tenders and the ones I used to enjoy when I ate at that restaurant. Say goodbye to bland, dry chicken with this flavorful Coconut Milk Baked Chicken Recipe. Toss strips of chicken in the flour mixture, then dip in the eggs, and lastly roll in the coconut flakes being sure to coat well.