Recipes Global Cuisines Asian Coconut Chicken 4.4 (119) 101 Reviews 17 Photos I couldn't find a recipe for coconut chicken that is typically served at a Chinese buffet, so I made my own. This is baked, not fried. I like to serve this with rice and edamame. My husband and picky 2 year old love this! Submitted by Katie Augustitus Updated on November 10, 2022 Save Rate Print Share Close Add Photo 17 17 17 17 Prep Time: 20 mins Cook Time: 30 mins Additional Time: 3 hrs Total Time: 3 hrs 50 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 6 servings 1 (14 ounce) can coconut milk, divided 1 clove garlic, minced 1 tablespoon soy sauce 1 tablespoon lime juice 1 ½ pounds skinless, boneless chicken breast halves, cut into strips 1 cup sweetened shredded coconut 1 cup panko bread crumbs ½ teaspoon salt ½ teaspoon ground black pepper ½ cup all-purpose flour 1 egg, beaten ½ cup reduced-fat mayonnaise Directions Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil. Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet. Bake the chicken strips in the preheated oven until golden brown, about 30 minutes. Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping. Editor's Note The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. Save Print I Made It 213 home cooks made it! Nutrition Facts (per serving) 409 Calories 22g Fat 29g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 409 % Daily Value * Total Fat 22g 28% Saturated Fat 17g 84% Cholesterol 96mg 32% Sodium 544mg 24% Total Carbohydrate 29g 11% Dietary Fiber 2g 8% Total Sugars 5g Protein 30g 59% Vitamin C 2mg 2% Calcium 33mg 3% Iron 4mg 22% Potassium 418mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.