Baked Coconut Chicken
Baked Coconut Chicken

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, baked coconut chicken. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Baked Coconut Chicken is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Baked Coconut Chicken is something which I have loved my entire life.

Combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. Dip each chicken piece in the beaten egg and then cover with the breadcrumb mixture. Scatter the butter pieces over the chicken. Place cereal and coconut in a resealable plastic bag; season with salt and pepper and crush well.

To get started with this particular recipe, we must first prepare a few components. You can cook baked coconut chicken using 12 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Baked Coconut Chicken:
  1. Make ready 1 1/2 lb chicken breast or tenders, cubed
  2. Get 3/4 cup plain panko crumbs
  3. Get 1 cup shredded sweetened coconut
  4. Get 1 1/2 cup cornstarch
  5. Get 4 egg whites
  6. Make ready 1/4 cup canola oil
  7. Prepare salt & pepper
  8. Make ready Sauce
  9. Get 1 can (14 oz) coconut milk
  10. Get 3/4 cup granulated sugar
  11. Take 1 tsp salt
  12. Take 1 tsp apple cider vinegar

Dip each chicken piece in egg, letting excess drip off, then roll in coconut, pressing in coconut with your. Dredge each chicken tender in the coconut flour, dip in the egg shaking off the excess), and finally press/roll in the coconut flakes. Optional: Turn the oven to the broil setting. Put the coconut flour in the first bowl, eggs and coconut milk in the second bowl, whisked to combine, and panko, coconut, salt and pepper in the last bowl, stirred to combine.

Instructions to make Baked Coconut Chicken:
  1. Heat the oil in a large skillet over medium heat. Preheat oven to 325ºF.
  2. If using chicken breasts, pound down and cut into cubes. If using boneless tenders - cut in half lengthwise
  3. 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.
  4. Salt and pepper your chicken pieces. Place the cornstarch and egg whites in separate bowls.
  5. 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.
  6. Remove chicken from pan and place on a plate lined with paper towels. Pat chicken with another paper towel to remove excess oil.
  7. Place chicken in a single layer in a 9x13 inch baking dish. Set aside.
  8. 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.
  9. Place chicken in the oven and bake, uncovered, for 1 hour, stirring every 15 minutes.
  10. Let stand for 5 minutes to let sauce thicken. Serve with rice and veggies.
  11. 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.
  12. 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

Optional: Turn the oven to the broil setting. Put the coconut flour in the first bowl, eggs and coconut milk in the second bowl, whisked to combine, and panko, coconut, salt and pepper in the last bowl, stirred to combine. Plus, you only need one pan! The flavor profile is a total winner, too- juicy, white-meat chicken in a creamy sauce jazzed up with aromatic spices, diced onion, and tangy fresh tomatoes. Mix egg and coconut milk in bowl.

So that is going to wrap this up with this exceptional food baked coconut chicken recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!