Coconut Chicken Recipe

Name: Coconut Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup pineapple juice, divided; 1 cup cream of coconut, divided; 1/2 cup soy sauce; 1/4 cup brown sugar; 1/4 cup rice wine vinegar; 2 lbs boneless chicken breasts, cut into strips; 1 cup flour; salt and pepper; 6 eggs, beaten; 1 (2 lb) bag shredded coconut; 3/4 - 1 cup peanut oil; 1/4 cup heavy cream

Servings: persons

3/4 cup pineapple juice, divided
1 cup cream of coconut, divided
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup rice wine vinegar
2 lbs boneless chicken breasts, cut into strips
1 cup flour
salt and pepper
6 eggs, beaten
1 (2 lb) bag shredded coconut
3/4 - 1 cup peanut oil
1/4 cup heavy cream

1
Combine 1/4 cup pineapple juice, 1/4 cup cream of coconut, soy sauce, brown sugar and rice-wine vinegar in a large bowl.
2
Add chicken strips, cover and refrigerate 4 hours or overnight.
3
Place flour in pie plate and add salt and pepper.
4
Beat eggs and 1/4 cream of coconut. Place shredded coconut in a bowl.
5
Dredge chicken pieces in flour, then egg mixture, then coconut.
6
Heat just enough peanut oil in a saute pan to cover the bottom of the pan. Saute the chicken strips in peanut oil, about 5 minutes on each side.
7
Do not let oil become too hot or you will over brown the coconut. When chicken is cooked, remove from pan and keep warm. Drain the pan of any leftover oil but do not scrape out the drippings.
8
Add the remaining 1/2 cup pineapple juice and 1/2 cup cream of coconut to the pan along with the heavy cream. Cook, scraping the bottom of the pan, until sauce has thickened. Use sauce by pouring over the chicken or as
9
a dip for the chicken pieces.

1154

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup pineapple juice, divided, 1 cup cream of coconut, divided, 1/2 cup soy sauce, 1/4 cup brown sugar, and more.

Yes, 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.

Coconut Chicken

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