Chinese Coconut Chicken recipe

This Chinese Coconut Chicken recipe is one of those comfort foods that fills you and makes you happy. It is creamy, sweet, and full of sumptuous chicken pieces melting in your mouth. What’s more? It hardly takes time to prepare and takes less than thirty minutes from start to finish. This meal caters to those hungry for take-out food, but not one that has been well prepared and made at home.

What is Chinese Coconut Chicken all about?

Particularly popular in the Chinese-American restaurant scene, Chinese Coconut Chicken is essentially crispy or pan-fried pieces of chicken that are then drowned in a delicious creamy coconut milk sauce. The sauce is rich and has slight sweetness but can take on a mild tanginess as well, making it a perfect companion to white rice or noodles. Not spicy, that’s why kids and anyone who is not fond of spice will enjoy it too.

Ingredients

For the Chicken:

• 1 lb boneless skinless chicken breast (cut into bite-sized pieces).
• 2 tbsp cornstarch
• 1 egg (beaten)
• Pinch of salt
• 1 tbsp oil (for pan-frying)

For the Coconut Sauce:

• 1 cup canned coconut milk (full fat)
• 2 tbsp sugar
• 1 tbsp soy sauce
• 1 tsp garlic (minced)
• 1 tsp ginger (grated)
• 1 tbsp cornstarch + 2 tbsp water(for thickening)  

There is another way to prepare a delicious Chinese Coconut Chicken.

1. Coat the Chicken
2. In a bowl, combine chicken pieces with cornstarch and salt, together with the beaten egg.
3. Cook the Chicken
4. Heat oil in a pan on medium-high heat. Add chicken pieces and fry for 5-6 minutes, turning them over occasionally, until golden brown and cooked through. Remove the chicken, drain, and reserve.
5. Make the Sauce
6. If necessary, add a little oil to the same pan. Place the garlic and ginger into the pan and stir-fry very fast for 1 minute. Pour in the coconut milk, sugar, and soy sauce. Stir and let simmer for 4-5 minutes.  
7. Thicken the Sauce
8. Combine the cornstarch and water and pour into the pan. Allow the sauce to thicken for about 1-2 minutes more.  
9. Combine and serve.
10. Heaped again in sauce, it seals the cooked chicken. Toss them evenly and let them cook for 2 more minutes. Serve hot over steamed rice.

• Refrigerator: Put leftovers in an airtight container; these will be fresh for about 3 days.
• Reheat: Warm on stovetop method with little flame, or a warm-up in the microwave for 30 seconds each.
• Freezer:- The sauce will separate once thawed, so it’s not the best option for freezing!

Serving Suggestions

• Serve with basmati rice.
• Steamed broccoli or snow peas would make a wonderful side dish.
• Add toasted sesame seeds or chopped green onions to make it more interesting.

Pro Tips & Variations

• Chicken thighs will offer you an even juicier bite compared to chicken breasts.
• Pineapple can be a fun, fruity addition by using crushed pineapple.
• And for a little kick, think about adding some chili flakes or a splash of sriracha.
• Replacing coconut cream with an even richer sauce.

FAQs

1. Is it spicy, Chinese coconut chicken?

No, it is an entirely mild and sweet dish.

2. Is there any way to make it dairy-free or gluten-free?

Yes! It’s already dairy-free and made with coconut milk. Only through using tamari instead of soy sauce will it become gluten-free.

3. What can I substitute with coconut milk?

Well, heavy cream or even cashew cream can be substituted for that, but the whole point of this dish is the coconut flavor.

It is also possible to bake the gnocchi instead of frying it.

Of course, bake at 400°F for 20 minutes or until golden.

Try it!

The recipe for Chinese Coconut Chicken is a crowd-pleaser if you want a fast, easy recipe to impress someone. It’s creamy and comforting-it tastes much like your favorite take-out but better and fresher. Try it tonight, and tell me how it went!