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!

katie
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

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.

    Advertisement
  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

409 calories; 21.6 g total fat; 96 mg cholesterol; 544 mg sodium. 29.4 g carbohydrates; 29.5 g protein; Full Nutrition

Reviews (86)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/23/2010
Wow.... I didn't have high hopes for this as most oven baked chicken fingers are just "so so" but these were fantastic! They had great flavor and the breading was nice and crispy. The sauce seemed like something my family wouldn't eat so I made my own: remaining 1/2 cup coconut milk (light) 1/4 cup water juice from 1 lime 2 tsp. soy sauce 3 TBSP sugar and 3 TBSP corn starch. Whisk in a pot before putting on heat bring to a boil and keep warm until served. My PICKY PICKY kids devoured this! Thanks!!! Read More
(58)

Most helpful critical review

Rating: 1 stars
02/28/2013
this recipe was nasty to make and i would never make this for my family again i have only found two recipes on this site i would never make again and this is one of them talk about no taste no seasoning in it Read More
(4)
104 Ratings
  • 5 star values: 71
  • 4 star values: 21
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 4
Rating: 5 stars
12/23/2010
Wow.... I didn't have high hopes for this as most oven baked chicken fingers are just "so so" but these were fantastic! They had great flavor and the breading was nice and crispy. The sauce seemed like something my family wouldn't eat so I made my own: remaining 1/2 cup coconut milk (light) 1/4 cup water juice from 1 lime 2 tsp. soy sauce 3 TBSP sugar and 3 TBSP corn starch. Whisk in a pot before putting on heat bring to a boil and keep warm until served. My PICKY PICKY kids devoured this! Thanks!!! Read More
(58)
Rating: 5 stars
12/23/2010
Wow.... I didn't have high hopes for this as most oven baked chicken fingers are just "so so" but these were fantastic! They had great flavor and the breading was nice and crispy. The sauce seemed like something my family wouldn't eat so I made my own: remaining 1/2 cup coconut milk (light) 1/4 cup water juice from 1 lime 2 tsp. soy sauce 3 TBSP sugar and 3 TBSP corn starch. Whisk in a pot before putting on heat bring to a boil and keep warm until served. My PICKY PICKY kids devoured this! Thanks!!! Read More
(58)
Rating: 4 stars
12/05/2011
I marinated my boneless skinless chicken breast for 12 hours in coconut milk grated ginger lemon zest a bit of garlic and soy sauce. Other than that I followed the recipe and it was super moist super delicious. Keeper. Read More
(51)
Advertisement
Rating: 5 stars
01/24/2011
Love this chicken! I've made it 3 times now and get great feedback from guests and family. Tonight I served it with white rice stir fried broccoli and pineapple with a terryaki sauce. I also cheated and used 2 chicken gravy packets as a sauce instead of the suggested sauce. Thanks katie! Read More
(45)
Rating: 4 stars
07/22/2011
This was interesting; I liked it but my husband seemed on the fence. I mixed some coconut milk with the egg for coating the chicken. I didn't make the coconut sauce but instead mixed mayo honey mustard and some cayenne together to make a sweet and tangy sauce. Served with mashed potatoes and broccoli. Read More
(9)
Rating: 5 stars
06/12/2013
This is a great recipe and even if you tweak or substitute things a little it is pretty reliable to turn out yummy! For example I didn't have lime juice so I used lemon and my son eats GF so I used GF crumbs instead of panko and I combined all dry ingredients together the GF flour coconut and crumbs and the results were 5 start dining! As for the sauce I took advise from others and tweaked it a bit to suit the taste of my family...i still used the mayo and coconut milk but I added soy sauce about a tsp and cayenne for spice. DELICIOUS chicken...my 8 and 2 year old devoured it my daughter was on the fence (a little too different for her) and my hubby loved it and is having the left overs for lunch! I made it as chicken breasts and served it with side salads. Thanks for this awesome and unique recipe! Read More
(8)
Advertisement
Rating: 4 stars
05/12/2012
I enjoyed the flavor of this but using the directions listed my chicken pieces did not get very crispy or brown in the oven. Some of them seemed a bit soggy. I like mine browner so I might try coating them with some pan spray before baking next time. I didn't have coconut milk so I used 3 T cream of coconut to 13 oz. h20. I will make again. Read More
(8)
Rating: 5 stars
10/11/2010
Great recipe! I served it with steamed broccoli and a recipe for Pumpkin Cheddar Grits that I got from a local magazine. The Coconut Carrots from this site might be a good pairing. Read More
(6)
Rating: 5 stars
07/28/2011
Awesome recipe!! Read More
(6)
Rating: 5 stars
02/02/2011
A little messy to make but I have to say all three kids and a husband LOVED it. I did not make the sauce because of the mayo and instead served it with Saucy Susan to dip. I made white rice and brocolli on the side. Cooked it at 375 for 12 mnutes as my chicken was cut thin. Very yummy thanks for posting!!! Read More
(6)
Rating: 1 stars
02/28/2013
this recipe was nasty to make and i would never make this for my family again i have only found two recipes on this site i would never make again and this is one of them talk about no taste no seasoning in it Read More
(4)