Baked Coconut Chicken

This Baked Coconut Chicken is better than take-out and will become your new favorite dinner recipe! It’s easy to make and tastes so yummy!

Can you say, “Hello delicious Baked Coconut Chicken, get in my belly right now!”? Because that’s what I want to say every time I even think about this stuff. I have been on a huge Asian food kick lately. My parents came into town a couple of weeks ago and we had to take them to our favorite Asian restaurant downtown – Lulu’s Asian Bistro. My dad got the Coconut Prawns and I’m pretty sure that I ate more of it than he did.

I couldn’t stop thinking about it all week long, so for date night last week, Zach and I got take-out from Lulu’s and went to a park to eat it. I actually got the Coconut Chicken instead of the prawns because I’m still getting used to the idea of eating shrimp. {Don’t judge. I’m kind of a seafood noob.} I unpacked everything and couldn’t wait to sink my teeth into the wontons and chicken. It all tasted heavenly!

I asked Zach if he wanted a bite and of course, he couldn’t turn that goodness down. He took one taste and got a puzzled look on his face and asked if there was mayonnaise in it? Umm. No. There wasn’t. Because that would be disgusting. <–That’s exactly what I said to him and then took another bite myself. Sure enough, ALL I COULD TASTE WAS MAYO! The consistency of the sauce, the creaminess, and the totally fatty goodness. It all made sense now. I wanted to throw up a little. And that’s when this Baked Coconut Chicken was born.

I could basically drink this sauce and I love that you don’t have to spend a fortune on it. Like you do at certain Asian restaurants. *cough*Lulu’s*cough*. Eat up, my friends. And may your Coconut Chicken be forever delicious and more importantly, forever mayonnaise-less.

-Sarah

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Baked Coconut Chicken

This Baked Coconut Chicken is better than take-out and will become your new favorite dinner recipe! It's easy to make and tastes so yummy!

Course Dinner

Cuisine Asian

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 6 -8

Calories 593 kcal

Author Sarah Averett

Ingredients

Chicken

• 1 1/2 pounds chicken breast cut into 1-inch pieces
• salt and pepper
• 1 1/2 cups cornstarch
• 4 egg whites
• 1/4 cup canola oil

Sauce

• 14 ounces can coconut milk {I use full-fat}
• 3/4 cup granulated sugar
• 1 tsp. salt
• 1 tsp. apple cider vinegar

Instructions

1. Heat the oil in a large skillet over medium heat. Preheat oven to 325ºF.
2. Salt and pepper your chicken pieces.
3. Place the cornstarch and egg whites in separate bowls.
4. Once oil is heated, dip a chicken piece in cornstarch, then in egg white, and then fry until chicken is golden brown, but not cooked through - about 30 seconds on all sides. Repeat with all chicken pieces.
5. Remove chicken from pan and place on a plate lined with paper towels. Pat chicken with another paper towel to remove excess oil.
6. Place chicken in a single layer in a 9x13 inch baking dish. Set aside.
7. In a medium bowl, whisk together the coconut milk, sugar, salt, and vinegar, until the sugar and salt are dissolved.
8. Pour the sauce over the prepared chicken and stir gently.
9. Place chicken in the oven and bake, uncovered, for 1 hour, stirring every 15 minutes.
10. Let stand for 5 minutes to let sauce thicken. Serve with rice and veggies.

Nutrition Facts

Baked Coconut Chicken

Amount Per Serving

Calories 593 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 15g94%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 7g

Cholesterol 73mg24%

Sodium 496mg22%

Potassium 628mg18%

Carbohydrates 58g19%

Fiber 2g8%

Sugar 27g30%

Protein 28g56%

Vitamin A 34IU1%

Vitamin C 3mg4%

Calcium 19mg2%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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