Before diving into our main dish, let’s talk about what you can pair with it. Mouthwatering sides and accompaniments can elevate your dining experience. Think steamed jasmine rice, sautéed greens like bok choy, or even a refreshing cucumber salad. These side dishes can balance the richness of the coconut chicken and turn your meal into a feast.
Today, I’m excited to share a dish that’s both rich in flavor and easy to prepare: Asian Coconut Chicken. This recipe blends the creamy goodness of coconut milk with the savory touch of chicken, making it a favorite for those who crave a comforting yet exotic meal. Personally, it’s one of my go-to recipes for a quick, satisfying dinner.
What is Asian Coconut Chicken Recipe?
Asian Coconut Chicken is a delightful dish featuring tender chicken chunks simmered in a luscious coconut milk sauce. The sauce gets its depth from brown sugar, ginger, garlic powder, and a touch of apple cider vinegar, creating a balance of sweetness and tang.
Why This Recipe Works
This recipe stands out because it’s incredibly easy to whip up yet tastes like a dish from a fancy restaurant. The coconut milk ensures a creamy texture, while the spices add layers of flavor. Plus, the cornstarch coating on the chicken gives a delightful crunch. You’ll find that each bite is a perfect harmony of savory and sweet.
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What You’ll Need to Make This Dish
To get started, gather the following ingredients:
For the chicken:
- Sea salt and freshly ground black pepper, to taste
- 2 large eggs, beaten until frothy
- 1 cup cornstarch
- 1/4 cup canola oil or vegetable oil
- 2-3 boneless, skinless chicken breasts, diced into 1-2 inch chunks
For the sauce:
- 3/4 cup brown sugar, packed
- 1 (14 oz.) can full-fat coconut milk
- 1/2 tsp ground ginger
- 1 tsp apple cider vinegar
- 1/2 tsp garlic powder
How to Make Asian Coconut Chicken Recipe?
Making this dish is a breeze. We’ll coat the chicken pieces in cornstarch, fry them until crispy, and then simmer them in a delectable coconut sauce. Let’s dive into the steps, shall we?
Step-by-Step Instructions
Step 1: Preparing the Chicken
First things first, let’s prepare our chicken. In a bowl, season the chicken chunks with salt and pepper. Beat the eggs in another bowl until frothy. Dip each chicken chunk into the beaten eggs, followed by a generous coating of cornstarch.
Step 2: Frying the Chicken
Heat the canola oil in a large pan over medium heat. Once hot, add the coated chicken chunks. Fry until they turn golden brown and crispy on the outside, which should take about 3-5 minutes per side. Remove the chicken from the pan and set it aside on a paper towel-lined plate to drain excess oil.
Step 3: Making the Sauce
Now, let’s move on to the sauce. In a medium saucepan, combine the brown sugar, coconut milk, ground ginger, apple cider vinegar, and garlic powder. Whisk everything together until well-blended. Bring the mixture to a simmer over low heat, stirring occasionally.
Step 4: Combining Chicken and Sauce
Once the sauce is simmering, add the fried chicken pieces. Stir to coat the chicken well. Let it cook for about 10-15 minutes, allowing the flavors to meld together. The sauce should thicken slightly to a rich consistency.
Step 5: Serving
Serve the chicken hot, garnished with a sprinkle of chopped cilantro or green onions if you like an added touch of freshness. Pair it with steamed rice or any of the suggested sides for a wholesome meal.
Tips
Here are some handy tips to make sure your Asian Coconut Chicken turns out perfect:
- Double-Coating for Extra Crunch: If you want extra crispy chicken, double-coat the chunks by dipping them back into the egg mixture and then the cornstarch again before frying.
- Use Full-Fat Coconut Milk: This adds a creamier texture compared to lite coconut milk.
- Marinate Chicken: If you have time, marinate the chicken chunks in the beaten eggs for about 30 minutes before coating them in cornstarch. This improves flavor and texture.
- Adjust Sweetness: Feel free to tweak the amount of brown sugar if you prefer a less sweet sauce.
- Spice It Up: For those who love a bit of heat, adding a pinch of red pepper flakes or a dash of Sriracha can spice things up.
How to Store Leftovers?
Leftovers? No problem! Store any remaining Asian Coconut Chicken in an airtight container and keep it in the fridge for up to 3 days. When reheating, do so gently over low heat to prevent the sauce from breaking.
Nutrition Information
How Would I Recommend Serving Asian Coconut Chicken Recipe?
Serve with Steamed Jasmine Rice
This classic pairing helps soak up the delicious sauce and provides a neutral base, letting the chicken shine.
Pair with Sautéed Greens
Think bok choy or spinach. The greens add a nice contrast in texture and contribute a fresh, slightly bitter complement to the rich sauce.
Accompany with a Cucumber Salad
A light, crunchy cucumber salad with a tangy dressing can balance the richness of the coconut milk sauce.
Serve Over Noodles
Rice noodles or even egg noodles make a great base, absorbing the sauce beautifully and offering a different texture.
What Alternatives Can You Use for the Ingredients if Not Available?
Chicken Thighs for Chicken Breasts
If you don’t have chicken breasts, chicken thighs can be a juicy and flavorful alternative. They might take a bit longer to cook, so keep that in mind.
Arrowroot Powder for Cornstarch
Out of cornstarch? Arrowroot powder works as an excellent substitute for coating the chicken.
Honey for Brown Sugar
If you prefer a natural sweetener, honey can replace brown sugar. Just use a little less, as honey is sweeter.
Lemon Juice for Apple Cider Vinegar
No apple cider vinegar on hand? A splash of lemon juice can provide the tanginess you need.
Asian coconut chicken recipe
Equipment
- Large bowl
- Pan
- Paper towel-lined plate
Ingredients
For the chicken:
- Sea salt and freshly ground black pepper to taste
- 2 large eggs beaten until frothy
- 1 cup cornstarch
- 1/4 cup canola oil or vegetable oil
- 2-3 boneless skinless chicken breasts, diced into 1-2 inch chunks
For the sauce:
- 3/4 cup brown sugar packed
- 1 14 oz. can full-fat coconut milk
- 1/2 tsp ground ginger
- 1 tsp apple cider vinegar
- 1/2 tsp garlic powder
Instructions
Step 1: Preparing the Chicken
- First things first, let’s prepare our chicken. In a bowl, season the chicken chunks with salt and pepper. Beat the eggs in another bowl until frothy. Dip each chicken chunk into the beaten eggs, followed by a generous coating of cornstarch.
Step 2: Frying the Chicken
- Heat the canola oil in a large pan over medium heat. Once hot, add the coated chicken chunks. Fry until they turn golden brown and crispy on the outside, which should take about 3-5 minutes per side. Remove the chicken from the pan and set it aside on a paper towel-lined plate to drain excess oil.
Step 3: Making the Sauce
- Now, let’s move on to the sauce. In a medium saucepan, combine the brown sugar, coconut milk, ground ginger, apple cider vinegar, and garlic powder. Whisk everything together until well-blended. Bring the mixture to a simmer over low heat, stirring occasionally.
Step 4: Combining Chicken and Sauce
- Once the sauce is simmering, add the fried chicken pieces. Stir to coat the chicken well. Let it cook for about 10-15 minutes, allowing the flavors to meld together. The sauce should thicken slightly to a rich consistency.
Step 5: Serving
- Serve the chicken hot, garnished with a sprinkle of chopped cilantro or green onions if you like an added touch of freshness. Pair it with steamed rice or any of the suggested sides for a wholesome meal.
Notes
- Double-Coating for Extra Crunch: If you want extra crispy chicken, double-coat the chunks by dipping them back into the egg mixture and then the cornstarch again before frying.
- Use Full-Fat Coconut Milk: This adds a creamier texture compared to lite coconut milk.
- Marinate Chicken: If you have time, marinate the chicken chunks in the beaten eggs for about 30 minutes before coating them in cornstarch. This improves flavor and texture.
- Adjust Sweetness: Feel free to tweak the amount of brown sugar if you prefer a less sweet sauce.
- Spice It Up: For those who love a bit of heat, adding a pinch of red pepper flakes or a dash of Sriracha can spice things up.
Nutrition
Frequently Asked Questions
1. Can I make this dish ahead of time?
Yes, you can! Prepare the chicken and sauce separately. Combine them and reheat just before serving to maintain the chicken’s crispiness.
2. Is there a vegetarian option for this recipe?
Absolutely! Substitute the chicken with firm tofu. Coat and fry it the same way, then proceed with the sauce.
3. Can I freeze this dish?
Freezing is not recommended as the sauce can separate upon reheating, and the chicken might lose its crispiness.
4. What veggies can I add to this dish?
Bell peppers, snow peas, and broccoli can all be added for extra color and nutrition. Sauté them briefly before adding to the sauce.
5. How can I make this recipe gluten-free?
Ensure your cornstarch and any additional seasonings are gluten-free. The primary ingredients are already gluten-free.
6. What can I do if my sauce turns out too thin?
If the sauce seems too thin, let it simmer uncovered for a few minutes longer to reduce and thicken. Alternatively, mix a teaspoon of cornstarch with a tablespoon of water and stir it into the sauce.
Conclusion
Asian Coconut Chicken is a dish that’s bound to become a favorite in your culinary repertoire. It’s straightforward to make yet delivers a complex flavor profile that’s both comforting and exotic. With this recipe, you can easily transform an ordinary dinner into a special meal. So, grab those ingredients and get cooking—you won’t regret it!
Feel free to share your own twists and tips in the comments below. Happy cooking!
