Recipe of Any-night-of-the-week Baked Coconut Chicken

Hey everyone, I hope you're having an amazing day today. Today, we're going to make a distinctive dish, Recipe of Favorite Baked Coconut Chicken. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Baked Coconut Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Baked Coconut Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must first prepare a few ingredients. You can cook Baked Coconut Chicken using 12 ingredients and 12 steps. Here is how you can achieve that.

This chicken is finger-lickin’ good. Its sticky sweetness just can't be beat!

Ingredients and spices that need to be Make ready to make Baked Coconut Chicken:

1. 1 1/2 lb chicken breast or tenders, cubed
2. 3/4 cup plain panko crumbs
3. 1 cup shredded sweetened coconut
4. 1 1/2 cup cornstarch
5. 4 egg whites
6. 1/4 cup canola oil
7. salt & pepper
8. Sauce
9. 1 can (14 oz) coconut milk
10. 3/4 cup granulated sugar
11. 1 tsp salt
12. 1 tsp apple cider vinegar

Steps to make Baked Coconut Chicken

1. Heat the oil in a large skillet over medium heat. Preheat oven to 325ºF.
2. If using chicken breasts, pound down and cut into cubes. If using boneless tenders - cut in half lengthwise
3. Pulse the shredded coconut in a food processor or blender to break it down into smaller pieces. Alternatively, you can chop it up. Mix it with the Panko in a medium bowl.
4. Salt and pepper your chicken pieces. Place the cornstarch and egg whites in separate bowls.
5. Once oil is heated, dip a chicken piece in cornstarch, then in egg white, then roll in crumb mixture to generously coat shaking off any excess and then fry until chicken is golden brown, but not cooked through - about 30 seconds on all sides. Repeat with all chicken pieces.
6. Remove chicken from pan and place on a plate lined with paper towels. Pat chicken with another paper towel to remove excess oil.
7. Place chicken in a single layer in a 9x13 inch baking dish. Set aside.
8. In a medium bowl, whisk together the coconut milk, sugar, salt, and vinegar, until the sugar and salt are dissolved. 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.
11. Alternatively you can heat the sauce in a medium saucepan over low - medium heat stirring frequently to avoid burning until it has thickened and serve it as a dipping sauce. Personally I loved it smothered in the sauce.
12. Make ahead tip: Baked coconut chicken freezes well up to 2-3 months. Bake frozen chicken in a 350°F (177°C) oven for 20 minutes or until warmed through. Store leftover chicken (if there is any) in the refrigerator for up to 5 days. Reheat in a 350°F (177°C) oven for 10 minutes or until warmed through.
    
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So that is going to wrap it up for this exceptional food Simple Way to Prepare Perfect Baked Coconut Chicken. Thanks so much for reading. I'm sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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