Get ready to take your taste buds on a tropical get away with this Asian Coconut Chicken! Tender chunks of chicken are first coated in a crispy cornstarch crust, then bathed in a luxuriously creamy, sweet, and slightly tangy coconut sauce that’s bursting with just the right touch of ginger and garlic. The combination of coconut milk and brown sugar creates a rich, indulgent flavor, while a hint of apple cider vinegar adds a subtle zing that keeps every bite perfectly balanced. Serve it over a bed of fluffy rice for a weeknight dinner that feels anything but ordinary—and drizzle with soy sauce if you like a little extra savory depth. This dish is comfort food with a tropical twist, simple enough for any night but impressive enough for guests.

The recipe can be found here.

Start by preparing the chicken; slice into 1-inch pieces. Whisk the eggs in a large bowl then add the chicken and toss to coat. Let sit for about 10 minutes.

In a separate bowl, combine the cornstarch, salt, and pepper. Use a slotted spoon to remove the chicken from the egg mixture, letting the excess drip off, and place in the cornstarch mixture. You’ll want to work in batches so there isn’t too much egg mixture in the cornstarch. Toss to coat each piece of chicken then remove it to a plate.

You are now ready to cook the chicken. Heat oil in a large pan over medium heat. Once hot, add the chicken (work in batches) and fry until golden brown and crisp on the outside. This should take about 4-5 minutes per side. Remove the cooked chicken to a paper towel lined plate to drain the excess oil and fry the next batch.

While the chicken fries, prepare the sauce. Add the brown sugar, coconut milk, apple cider vinegar, ground ginger, and garlic powder to a large saucepan. Whisk to combine and bring to a simmer over medium heat. Stir occasionally.

Once simmering, add the chicken and stir to coat. Reduce the heat to low and let simmer for 10-15 minutes, stirring occasionally. The sauce should thicken while cooking. If the sauce doesn’t thicken or isn’t as thick as you want, combine 1 Tbsp cornstarch and 1 Tbsp water and add to the saucepan. When you stir to combine with the sauce, the sauce should thicken.

Don’t forget to cook the rice at some point! There’s a lot going on 🙂 I like to prepare the rice while the chicken and sauce are simmering. Be sure to follow package instructions.

When ready to serve, divide the rice between bowls, top with chicken and spoon some sauce over the top. Serve immediately and enjoy!

If the sauce is too sweet to your liking, you can add a little soy sauce over the top. This will make the sauce a little tangy and give it a hint of salt.

The recipe can be found here.

This Asian Coconut Chicken is proof that weeknight dinners can be both easy and extraordinary. With its crispy chicken, creamy coconut sauce, and perfectly balanced sweet and tangy flavors, it’s a dish that everyone at the table will love. Pair it with rice and a drizzle of soy sauce, and you’ve got a comforting, crowd-pleasing meal that’s full of flavor and sure to become a regular in your dinner rotation. Simple, satisfying, and utterly delicious.

Happy Cooking!

Share this post...

Twitter

Facebook

Pinterest