Go Back
+ servings

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



  • 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


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


  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.