Coconut Chicken with Thai sweet

Coconut Chicken with Thai sweet is a versatile recipe that offers two cooking options: baking or frying. While both methods are effective, frying is recommended for achieving a better color and taste. The dish pairs well with a variety of sauces such as honey mustard or sweet and sour, allowing for customization to suit individual preferences.

The ingredients for this recipe include chicken tenderloins or breast, panko or bread crumbs, coconut flakes, eggs, and seasoning of choice (like salt and pepper). The chicken is first seasoned with the chosen spices. A mixture of bread crumbs and coconut flakes is then combined on a large plate, while eggs are beaten in a separate bowl. The chicken is dipped in the egg wash and then coated with the coconut-panko mixture, ensuring an even layer on each piece. The coated chicken is then laid on a baking sheet and refrigerated for 30 minutes to allow the coconut and chicken to adhere together for better results during cooking.

If opting for baking, it’s recommended to use foil and cooking spray on the baking pan to prevent sticking. For frying, heat a sufficient amount of oil in a pan on medium heat. The chicken is fried in batches until golden brown on both sides, taking care not to overheat the oil as coconut flakes can burn quickly. The fried chicken is then drained on paper towels to remove excess oil. Alternatively, if baking, the chicken is placed in a 350-degree oven for 15 to 20 minutes, being careful not to overcook.

The finished Coconut Chicken with Thai sweet can be served as an appetizer alongside a sauce of choice, such as sweet and sour or honey mustard. This recipe offers a delightful combination of crispy coconut coating and tender chicken, making it a versatile and flavorful dish for any occasion.

Ingredients

Directions to make Coconut Chicken with Thai sweet

1. Mix the bread crumbs and coconut flake together on a big plate, beat egg
   in another bowl.
2. Seasoning your chicken with salt and pepper or any seasoning you like
3. Dip chicken into egg wash and then in coconut panko crumbs lay on a baking sheet
4. Refrigerated for 30 minutes so the chicken and coconut will stick together better for baking and frying
5. If you bake the chicken use foil and spray with cooking spray so it won’t stick in baking pan.
6. Add oil on medium heat until hot, fry few pieces of chicken at a time until golden brown then turn to the other side (coconut flake burn fast if the oil is too hot turn the heat down)
7. Drain on paper towel.
8. Bake at 350 degree oven for 15 to 20 minutes; do not over bake the chicken.

Serve as appetizer with sweet and sour, honey mustard whatever you like.

Enjoy

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