Are you looking for a dish that’s both tasty and different from anything else you’ve had before? If yes, this Chinese coconut chicken is for you. It’s a simple dish to whip together, but it’s bursting with flavor and has a surprising twist. Your loved ones will go crazy over it!

Why You’ll Love This Recipe

• The chicken in the Chinese Coconut Chicken Recipe is full of flavor and very tasty. An irresistible aroma and taste result from the unusual blending of coconut milk, garlic, ginger, and other spices.
• This recipe may be adapted to suit a wide variety of needs. Adapt it to your preferences by swapping in your favorite veggies and seasonings, such as mushrooms and bell peppers.
• This recipe is an excellent option for a quick and nutritious dinner. Even though it’s been fried, the chicken is still healthy and low in fat.
• You may really wow your visitors with this Chinese Coconut Chicken Recipe. It’s a meal that looks spectacular and tastes even better, and the flavors are guaranteed to please.

Chinese Coconut Chicken Ingredients

• Chicken Breasts. Protein in this meal comes mostly from chicken breasts. Use chicken breasts that are all of the same size and thickness for even cooking.
• Coconut Milk. The coconut milk makes it a little sweeter and creamier overall. Full-fat coconut milk from a can will yield the finest flavor and creamiest result.
• Ginger. Infusing the meal with a unique taste, ginger is a must. Instead of using preground ginger, freshly grated ginger will yield better results.
• Garlic. The garlic subtly enhances the dish’s taste and scent. Using freshly minced garlic instead of pre-chopped garlic will yield the greatest flavor.
• Curry Powder. You can really taste how the curry powder elevates the food. In order to achieve the greatest flavor, use a high-quality curry powder.
• Salt And Pepper. Season the food with salt and pepper. Make sure the salt and pepper is to your liking.
• Red Chili Flakes. The meal gets a little kick from the red chili flakes. The amount of chili flakes should be adjusted to suit individual preferences.
• Cornstarch. Cornstarch is used to make a sauce that is thicker. Before adding the cornstarch to the sauce, make sure to mix it with a little amount of cold water.
• Vegetable Oil. The chicken is cooked in vegetable oil. When cooking, it’s important to use high-quality vegetable oil.
• Green Onions. The green onions are for decoration purposes only. Leave a few green onions aside to use as a garnish right before serving.

Is Chinese Coconut Chicken Spicy?

It’s up to the cook to decide how much heat to put into their chicken in coconut milk, although dishes from China may run the gamut. Add red chili powder or cayenne pepper to the meal as directed by some recipes, but leave it out altogether if you want a milder flavor. If you are concerned about the degree of spice, it is advisable to ask the cook or look at the ingredients list.

Is Chinese Coconut Chicken Healthy?

Depending on the cooking method, chicken cooked in coconut sauce from a Chinese restaurant can be a healthy option. When compared to steamed or baked preparations, frying food may reduce its nutritional value. Chinese coconut chicken may be a healthy option if prepared with the right kind of oil and low-sodium sauce.

Can You Make Chinese Coconut Chicken With Canned Coconut Milk?

Yes, you may use canned coconut milk to make Chinese coconut chicken. The chicken is marinated in a blend of soy sauce, sesame oil, garlic, ginger, and canned coconut milk. Once the chicken has been marinated, it may be fried in a skillet with oil, coconut milk, and marinade. Finally, serve the chicken over rice after stir-frying it with veggies and spices.

How To Make Chinese Coconut Chicken

• Mix the chicken cubes, coconut milk, ginger, garlic, curry powder, and seasonings (salt, pepper, ginger, and garlic powder), in a medium bowl. Stir the mixture until all of the ingredients are thoroughly incorporated.
• Mix together the cornstarch and one tablespoon of ice water in a separate smaller bowl. Continue to stir the mixture until all of the cornstarch is dissolved.
• In a large skillet, bring the vegetable oil to a temperature of medium-high.
• When the chicken is completely cooked through and has a light browning on it, which should take approximately 5 minutes, add the chicken cubes to the skillet and cook them while tossing them regularly.
• The next step is to add the coconut milk mixture to the skillet and stir it until it is completely incorporated. Keep the mixture at a simmer for five minutes.
• Stir until the sauce thickens after adding the cornstarch mixture to the pan.
• After adding the red chili flakes, whisk the mixture until the flakes are completely incorporated.
• Add the green onions as a garnish, and then serve the meal.

What To Serve With Chinese Coconut Chicken?

• Fried Rice. It’s common practice to serve Chinese coconut chicken with fried rice. First, prepare some long-grain rice, using the method of your choice, by heating it in a saucepan with some oil until it is cooked and fluffy. Then, mix in the chicken, eggs, and veggies that have already been cooked. Soy sauce and toasted sesame oil are the last touches.
• Egg Rolls. Traditional Chinese appetizers, such as egg rolls, go wonderfully with a dish of Chinese coconut chicken. Make these tasty appetizers by spreading out a sheet of wonton wrappers and filling it with a variety of veggies, pork, and shrimp. Put everything in a wrapper and deep-fried it until it’s brown and crispy. Dive into some sweet and sour sauce.
• Stir-Fried Vegetables. Veggies in a stir-fry are a healthful addition to the rich flavor of Chinese coconut chicken. Put some oil in a big pan or wok and put it over high heat to get things started. Stir-fry your preferred veggies, such as sliced mushrooms, red bell pepper, and broccoli, until they reach the desired tenderness. Put in some salt, pepper, and a splash of soy sauce for seasoning.
• Spring Rolls. If you’re serving Chinese coconut chicken, spring rolls are a great, light accompaniment. Prepare the filling by rolling out a sheet of rice paper wrappers and spooning in the shrimp, cabbage, carrots, and bean sprouts. Prepare the wrappers in this fashion and serve with a hot sauce for dipping.
• Sweet And Sour Sauce. Chinese coconut chicken goes well with sweet and sour sauce. Sugar, vinegar, and ketchup are cooked together until syrupy and thick over medium heat in a pot. Season to taste, then stir in garlic and ginger for more flavor. Complement the chicken’s taste with this side dish.

Recipe Variations

• Schezuan Coconut Chicken. Stir-fry chicken with garlic, dried red chili, spring onion, and a liberal sprinkle of dried schezuan peppercorns after marinating it in a combination of soy sauce, oyster sauce, Shaoxing wine, and ginger. Add a little coconut cream toward the end.
• Thai Coconut Chicken. Coat the chicken with coconut flour and powdered white pepper after marinating it in fish sauce, lime juice, and palm sugar. Garlic, scallions, chili peppers, and Thai basil should be stir-fried in a wok. Put it all together by dousing it with a lot of coconut cream.
• Malay Coconut Chicken. Prepare the chicken by marinating it in a blend of turmeric, lemongrass, tamarind paste, and garlic, then coating it in a combination of breadcrumbs and crushed coriander. Brown in a wok with chopped onion, ginger, red chili pepper, and a sprinkle of ground cumin. Put it all together by dousing it with a lot of coconut cream.
• Japanese Coconut Chicken. Coat the chicken with a combination of potato starch and sesame seeds after marinating it in a mixture of mirin, sake, and soy sauce. Toss in a wok with garlic, spring onion, shiitake mushrooms, and a dash of sugar. Add some coconut cream for a finishing touch.
• Vietnamese Coconut Chicken. Coat the chicken with rice flour and powdered turmeric after marinating it in a mixture of fish sauce, garlic, sugar, and pepper. Prepare by stir-frying in a wok with onion, lemongrass, chili pepper, and chopped coriander. Add some coconut cream for a finishing touch.
• Indian Coconut Chicken. Coat the chicken with besan flour and ground cardamom after marinating it in a mixture of yogurt, garlic, ginger, cumin, and coriander powder. Throw some onion, pepper, tomato, and garam masala into a pan and fry it all up. Add some coconut cream for a finishing touch.

How To Store Chinese Coconut Chicken?

• In The Fridge. The shelf life of Chinese coconut chicken in the fridge is around four days. Always keep your food in an airtight container or securely wrapped in plastic wrap. The chicken should be cooled to room temperature before being stored to avoid spoiling. The chicken should be consumed no later than four days after being kept.
• In The Freezer. The shelf life of frozen Chinese coconut chicken is three months. The chicken should be stored in an airtight container or freezer bag before being frozen. Freezer burn may be avoided if all air is removed from the container before freezing. Also, before freezing, make sure to date and label the container.
• To Reheat. You may reheat the chicken in the oven, the microwave, or on the stove. Put the chicken in a baking dish and bake it at 350 degrees Fahrenheit for the best results. Bake for 20–25 minutes with the dish covered with aluminum foil. Reheat the chicken in the microwave for 1–2 minutes on high in a microwave-safe dish. Chicken may be reheated on the stovetop by cooking it in a pan over medium heat.

Chinese Coconut Chicken Recipe Nutrition Facts

Amount Per Serving

• Calories 280
• Total Fat 14g
• Saturated Fat 7.5g
• Cholesterol 82mg
• Sodium 464mg
• Potassium 279mg
• Total Carbohydrate 15g
• Dietary Fiber 0.8g
• Sugars 1.6g
• Protein 23g
• Vitamin A 1%
• Vitamin C 1%
• Calcium 5%