Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, coconut chicken. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Coconut Chicken is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Coconut Chicken is something which I have loved my whole life.
This coconut chicken curry can be made in ONE POT & is packed with flavor! Coconut curry chicken has TONS of variations; from South India to Thailand, no two curries are exactly the same. A Coconut Chicken infused with flavour and richness from a beautiful Thai coconut marinade.
To begin with this recipe, we have to prepare a few components. You can cook coconut chicken using 13 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Coconut Chicken:
- Take coconut coating
- Prepare 1/2 cup shredded sweetened coconut
- Prepare 1/2 cup panko Japanese bread crumbs
- Take 1/2 tsp salt
- Get 1/3 tsp white pepper
- Make ready 1/4 cup white corn meal
- Take 1/2 tsp onion powder
- Get 2 large eggs, beaten
- Make ready 1/2 cup all purpose flour
- Take chicken
- Get 1 lb boneless, skinless chicken breasts. About six in the pound.
- Make ready frying
- Make ready 1 1/2 cup vegetable oil
They always turn out really tender and extra. This entrée proves that you can eat delicious meals and lose weight! Now that's something to get excited about! If Bali is the ultimate island, then this dinner is the ultimate Bali taste.
Steps to make Coconut Chicken:
- In a large shallow bowl add your beaten eggs.
- In another large shallow bowl add your flour, salt, pepper and onion powder. Mix well.
- In a third shallow bowl add your coconut, corn meal and panko. Mix well.
- In a large deep skillet add your vegetable oil. Heat it over medium heat. Temperature should reach 350°F fahrenheit.
- Dredge chicken through the flour mixture. Shake off excess.
- Dip chicken, both sides through egg mixture. Allow excess egg mixture to drip off.
- Finally dredge chicken through coconut mixture.
- Let chicken rest for several minutes after coating on a plate.
- Gently lay chicken into oil and cook 3-4 minutes per side. This depends on thickness of chicken. I like to pound out thicker side of chicken before coating to one equal thickness. I place chicken breast between two pieces of plastic wrap and pound out the thickest end with a meat pounder or rolling pin until the piece is equal in thickness.
- Your looking for a medium golden brown and cooked chicken reaching 165°F in temperature.
- Drain chicken on a plate with paper toweling.
- I like to dip these in duck sauce which I buy mostly prepared.
- Recipe by taylor68too.
Chicken braised in coconut milk (Opor Ayam) is a true classic of Indonesian fare. This Instant Pot Chicken Bone Broth is super quick and easy to make in the Instant Pot: rich, nourishing, amazingly delicious. This coconut milk chicken is made with chicken breast that is simmered in the most delicious creamy coconut milk sauce with fresh lime juice, cilantro, and red pepper flakes. This coconut chicken is chicken tenders rolled in a sweet and savory coating, then deep fried to golden brown perfection. A restaurant style appetizer or main course that's super easy to make at.
So that’s going to wrap it up for this special food coconut chicken recipe. Thank you very much for your time. I am 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
