Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, baked coconut chicken. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Baked Coconut Chicken is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Baked Coconut Chicken is something which I have loved my entire life.
Easy recipe for crunchy sweet flavorful coconut chicken tenders that are baked, not fried. Chicken is marinated in coconut milk and then breaded in shredded coconut and breadcrumbs with a dash of ginger and then baked. Naturally low carb, paleo, and gluten-free.
To get started with this particular recipe, we must 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:
- Prepare 1 1/2 lb chicken breast or tenders, cubed
- Get 3/4 cup plain panko crumbs
- Get 1 cup shredded sweetened coconut
- Make ready 1 1/2 cup cornstarch
- Get 4 egg whites
- Prepare 1/4 cup canola oil
- Get salt & pepper
- Prepare Sauce
- Get 1 can (14 oz) coconut milk
- Make ready 3/4 cup granulated sugar
- Get 1 tsp salt
- Prepare 1 tsp apple cider vinegar
This Baked Coconut Chicken is better than take-out and will become your new favorite dinner recipe! It's easy to make and tastes so yummy! Can you say, "Hello delicious Baked Coconut Chicken, get. Delicious and simple baked coconut chicken tenders with an easy five-ingredient honey mustard dipping sauce.
Instructions to make Baked Coconut Chicken:
- Heat the oil in a large skillet over medium heat. Preheat oven to 325ºF.
- If using chicken breasts, pound down and cut into cubes. If using boneless tenders - cut in half lengthwise
- 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.
- Salt and pepper your chicken pieces. Place the cornstarch and egg whites in separate bowls.
- 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.
- Remove chicken from pan and place on a plate lined with paper towels. Pat chicken with another paper towel to remove excess oil.
- Place chicken in a single layer in a 9x13 inch baking dish. Set aside.
- 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.
- Place chicken in the oven and bake, uncovered, for 1 hour, stirring every 15 minutes.
- Let stand for 5 minutes to let sauce thicken. Serve with rice and veggies.
- 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.
- 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
Healthy Baked Coconut Chicken. low carb, Poultry, recipes. Skinless chicken breasts coated with shredded coconut and then baked until crisp and delicious. Tender Baked Coconut chicken strips coated in sweet coconut flakes, baked til crispy and served with the best Asian sweet chili sauce! Keyword baked chicken tenders, keto chicken tenders, low carb chicken tenders. Crumb chicken in coconut flour, then dip in beaten eggs, crumb in seasoned coconut flakes and transfer to the rack.
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