Chinese Coconut Chicken – a delicious recipe with chicken breasts, salt, eggs, cornstarch, canola oil, coconut milk. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
For the chicken: Heat oil in a skillet over medium heat and preheat oven to 325u00b0F. While oil is heating, season chicken with salt and pepper.
2
Dip chicken in egg (beaten), then cornstarch, and fry in the oil until lightly golden brown, but not cooked through.
3
Remove chicken from pan and place on paper towel-lined plate briefly, cut the chicken breasts into 1-2 inch pieces, then place in a single layer in a baking dish.
4
For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar. Pour the sauce over the chicken and bake for about an hour, stirring the chicken every 15 minutes. Once cooked through, let stand for at least 5 minutes to allow the sauce to thicken. Serve immediately over rice or however is desired.
1149
kcal
Calories
38
g
Fat
72
g
Carbs
126
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 15 -16 ounces chicken breasts, 1 teaspoon salt, 2 eggs, 1 cup cornstarch, and more.
Yes, Chinese Coconut Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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