Chinese Coconut Chicken
This Chinese Coconut Chicken is a flavorful, easy-to-make dish that combines crispy chicken with a rich, creamy coconut sauce. Made with coconut milk, soy sauce, garlic, ginger, and a touch of sweetness, this dish offers the perfect balance of savory and tropical flavors. Ready in just 30 minutes, it's perfect for weeknight dinners. Serve it over rice or with stir-fried veggies for a complete, satisfying meal. Customize the spice level to suit your taste!
Equipment
- Large skillet or wok
- Wooden Spoon or Spatula
- Measuring spoons and cups
- Cutting board and knife
- Lid
Ingredients
For the Chicken
- 2 boneless skinless chicken breasts or thighs (cut into bite-sized pieces)
- 2 tbsp cornstarch
- 1 egg beaten
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp soy sauce
- ½ tsp sesame oil
- 1 tbsp vegetable oil for frying
For the Coconut Sauce
- 1 can 14 oz coconut milk
- ¼ cup chicken broth or water
- 2 tbsp soy sauce
- 1 tbsp honey or sugar
- 1 tbsp rice vinegar
- 1 tsp ginger grated
- 2 cloves garlic minced
- ½ tsp chili flakes optional for heat
Instructions
- Prepare the Chicken: In a bowl, combine cornstarch, egg, salt, pepper, soy sauce, and sesame oil. Toss chicken pieces in the mixture until well-coated.
- Fry the Chicken: Heat vegetable oil in a skillet over medium-high heat. Fry chicken pieces for 5-7 minutes, turning occasionally, until golden brown. Set aside.
- Make the Sauce: In the same skillet, sauté ginger and garlic for 30 seconds. Add coconut milk, chicken broth, soy sauce, honey, and rice vinegar. Simmer for 3-5 minutes.
- Combine Chicken and Sauce: Add fried chicken back into the skillet, stirring to coat the chicken in the sauce. Simmer for another 2-3 minutes.
- Serve: Serve over steamed rice or with stir-fried veggies. Garnish with fresh cilantro or green onions if desired.
Video
Notes
- Make it Spicy: Add more chili flakes or fresh chilies for extra heat.
- Healthier Option: Use skinless chicken breasts and light coconut milk for a lighter version.
- Storage: Leftovers keep well in the fridge for 2-3 days. Reheat on the stove with a splash of water to loosen the sauce.
- Vegetarian Version: Swap chicken for tofu or tempeh for a plant-based version.
- Gluten-Free: Ensure you use gluten-free soy sauce or tamari to make the dish gluten-free.