5 Easy Chinese Coconut Chicken Recipes
You can find easy, medium, and hard Chinese Coconut Chicken recipes here, as well as filters to refine your search based on parameters like the number of people the recipe serves, the number of calories in each serving, and the amount of time you have to prepare the dish. The tastiest recipes from all across the world can be found in this book. My generation views it as essential reading due to its vast popularity, low price, and easy availability. Enjoy your meal!
1.COCONUT CURRY CHICKEN: A KETO LOW CARB CURRY RECIPE
COCONUT CURRY CHICKEN: A KETO LOW CARB CURRY RECIPE
Ingredients
- 2 tbsp Olive oil divided
- 1/2 large Onion chopped
- 1 lb Chicken breast cut into bite size pieces
- 1 14.5- oz can Diced tomatoes drained
- 7 oz Coconut cream the entire cream part skimmed from a 14-oz can
- 1/4 cup Chicken broth reduced sodium
- 4 cloves Garlic minced
- 1 1/2 tbsp Curry powder +1 tsp cumin if your curry powder doesn't include it
- 1 tsp Ground ginger
- 1 tsp Paprika
- 1/2 tsp Sea salt to taste
Instructions
- In a sizable saute pan, heat the oil over medium heat. Add the onion and cook it for 7 to 10 minutes, or until it is caramelized and transparent.
- The onion should be pushed aside. Heat up to a medium-high setting. Add one more tablespoon of oil and one layer of chicken. Only brown the chicken's outside by sautéing it for one to two minutes on each side.
- Sea salt, garlic, curry powder, ground ginger, paprika, and diced tomatoes should also be added. Combine all of the ingredients. To taste, adjust the salt.
- When the chicken is fully cooked, the sauce is thick, and the flavors are to your taste, bring the mixture to a boil. Then, reduce the heat, cover it, and simmer for 15 to 20 minutes.
- Size of serving: 3/4 cup
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 308 | |
| % Daily Value* | ||
| Total Fat 24 g | 36 % | |
| Saturated Fat 13 g | 65 % | |
| Trans Fat 0 g | ||
| Cholesterol 49 mg | 16 % | |
| Sodium 229 mg | 10 % | |
| Total Carbohydrate 8 g | 3 % | |
| Dietary Fiber 3 g | 13 % | |
| Total Sugars 3 g | ||
| Includes – Added Sugars | ||
| Protein 18 g | 37 % | |
| Vitamin D 0 Вµg | 2 % |
|---|---|
| Calcium 51 mg | 5 % |
| Iron 2 mg | 13 % |
| Potassium 473 mg | 10 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * sugar Conscious * keto Friendly * mediterranean * gluten Free * wheat Free * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * kosher
| Fat | 24 g | 36 % |
|---|---|---|
| Saturated | 13 g | 65 % |
| Trans | 0 g | – |
| Monounsaturated | 7 g | – |
| Polyunsaturated | 2 g | – |
| Carbs | 8 g | 3 % |
| Fiber | 3 g | 13 % |
| Total Sugars | 3 g | – |
| Added Sugars | – | – |
| Protein | 18 g | 37 % |
| Cholesterol | 49 mg | 16 % |
| Sodium | 229 mg | 10 % |
| Calcium | 51 mg | 5 % |
| Magnesium | 43 mg | 10 % |
| Potassium | 473 mg | 10 % |
| Iron | 2 mg | 13 % |
| Zinc | 1 mg | 11 % |
| Phosphorus | 200 mg | 29 % |
| Vitamin A | 43 Вµg | 5 % |
| Vitamin C | 11 mg | 12 % |
| Thiamin (B1) | 0 mg | 39 % |
| Riboflavin (B2) | 0 mg | 10 % |
| Niacin (B3) | 9 mg | 54 % |
| Vitamin B6 | 1 mg | 42 % |
| Folate (Equivalent) | 20 Вµg | 5 % |
| Folate (Food) | 20 Вµg | – |
| Vitamin B12 | 0 Вµg | 11 % |
| Vitamin D | 0 Вµg | 2 % |
| Vitamin E | 2 mg | 12 % |
| Vitamin K | 7 Вµg | 6 % |
Source: https://www.wholesomeyum.com/keto-low-carb-curry-recipe/
Also interesting about Chinese Coconut Chicken:
What is coconut chicken made of?
Tempting, lusciously creamy, beautifully aromatic, coconut sauce spiced with honey, lime juice, garlic, ginger, and Asian sweet chili sauce is poured over thinly sliced chicken breasts that have been lightly dipped in seasoned flour and fried till golden.
What is coconut sauce made of?
Coconut milk, sugar, and some tapioca starch are simmered together for this dessert.
2.Paleo Chinese Orange Chicken {Whole30}
Paleo Chinese Orange Chicken {Whole30}
Ingredients
- Chicken:
- 3/4 cup arrowroot flour or tapioca
- 1 tsp salt
- 1/4 tsp black pepper
- 2 lb boneless skinless chicken thighs cut into 1" pieces
- 2 eggs whisked
- Avocado oil or refined coconut oil for frying
- Sauce:
- 2/3 cup water warmed slightly
- 4 medjool dates pitted
- 1/3 cup fresh orange juice
- 2 Tbsp rice vinegar
- 3 Tbsp coconut aminos
- 1/2 tsp ground Ginger
- 1/2 tsp garlic powder
- 1/2 tsp crushed red pepper flakes or 1/4 for less spice
- 1 1/2 tsp arrowroot or tapioca flour + 1 Tbsp water
- Zest from 1 orange finely grated
- Garnish:
- Sliced green onions
- Grated orange zest
Instructions
- Sauce: To make the date paste, combine the water and dates in a small food processor or high-speed blender. Scrape down the sides as needed to include all the dates.
- Add the orange juice, date paste, vinegar, coconut aminos, ginger, garlic, and red pepper flakes to a medium saucepan set over medium heat. Stir and bring to a boil for 2–3 minutes, then reduce the heat to medium-low to simmer.
- To make a paste, combine 1 teaspoon of arrowroot and 1 teaspoon of water in a small basin. Whisk well after adding this to the orange sauce. Return the heat to medium, then cook for an additional three to four minutes, or until the mixture slightly thickens and reduces (it should resemble caramel). Remove the sauce from the heat once it has thickened, then mix in the orange zest.
- Chicken: Combine the salt and pepper with the arrowroot or tapioca in a small bowl.
- In a separate shallow bowl, whisk the eggs. Place the chicken pieces on a platter, lightly coat with whisked egg, then coat with arrowroot starch, shake off excess.
- In a sizable deep nonstick skillet, heat about 1/2 cup of oil. When the pan is scorching hot, fry the chicken pieces in batches for 2 to 3 minutes, flipping them once or twice. Place the chicken on a dish lined with paper towels and continue the procedure with the remaining chicken, adjusting the heat as necessary.
- Serve the chicken over sautéed cauliflower rice with sliced green onion and grated orange zest. Toss the chicken with the orange sauce (gently reheat if necessary). Enjoy!
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 663 | |
| % Daily Value* | ||
| Total Fat 45 g | 69 % | |
| Saturated Fat 6 g | 32 % | |
| Trans Fat 0 g | ||
| Cholesterol 195 mg | 65 % | |
| Sodium 689 mg | 29 % | |
| Total Carbohydrate 33 g | 11 % | |
| Dietary Fiber 2 g | 9 % | |
| Total Sugars 15 g | ||
| Includes – Added Sugars | ||
| Protein 32 g | 64 % | |
| Vitamin D 0 Вµg | 2 % |
|---|---|
| Calcium 48 mg | 5 % |
| Iron 2 mg | 10 % |
| Potassium 574 mg | 12 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: dairy Free * gluten Free * wheat Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * kosher
| Fat | 45 g | 69 % |
|---|---|---|
| Saturated | 6 g | 32 % |
| Trans | 0 g | – |
| Monounsaturated | 29 g | – |
| Polyunsaturated | 7 g | – |
| Carbs | 33 g | 11 % |
| Fiber | 2 g | 9 % |
| Total Sugars | 15 g | – |
| Added Sugars | – | – |
| Protein | 32 g | 64 % |
| Cholesterol | 195 mg | 65 % |
| Sodium | 689 mg | 29 % |
| Calcium | 48 mg | 5 % |
| Magnesium | 50 mg | 12 % |
| Potassium | 574 mg | 12 % |
| Iron | 2 mg | 10 % |
| Zinc | 3 mg | 25 % |
| Phosphorus | 326 mg | 47 % |
| Vitamin A | 39 Вµg | 4 % |
| Vitamin C | 19 mg | 21 % |
| Thiamin (B1) | 0 mg | 15 % |
| Riboflavin (B2) | 0 mg | 30 % |
| Niacin (B3) | 9 mg | 55 % |
| Vitamin B6 | 1 mg | 59 % |
| Folate (Equivalent) | 27 Вµg | 7 % |
| Folate (Food) | 27 Вµg | – |
| Vitamin B12 | 1 Вµg | 44 % |
| Vitamin D | 0 Вµg | 2 % |
| Vitamin E | 0 mg | 3 % |
| Vitamin K | 5 Вµg | 4 % |
Source: https://www.paleorunningmomma.com/paleo-chinese-orange-chicken-whole30/
Also interesting about Chinese Coconut Chicken:
What is Chinese chicken batter made of?
Traditional Chinese batter ingredients include white flour, cornstarch, baking soda, and water. Add salt, pepper, and garlic powder for flavor.
What is a good side dish for coconut chicken?
Immediately dish it out. Coconut-crusted chicken is delicious on its own or with sliced avocado, a simple salad, cilantro lime rice, and some tropical salsa. Whenever we have coconut chicken, we always have some cilantro lime cashew crème on hand for dipping. Enjoy!
3.Coconut Chicken
Coconut Chicken
Ingredients
- 1 14 ounce can coconut milk, divided
- 1 clove garlic minced
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 ½ pounds skinless boneless chicken breast halves, cut into strips
- 1 cup sweetened shredded coconut
- 1 cup panko bread crumbs
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup all-purpose flour
- 1 egg beaten
- ½ cup reduced-fat mayonnaise
Instructions
- A resealable plastic zipper bag should be filled with the remaining coconut milk, garlic, soy sauce, and lime juice. Shake the bag vigorously to properly blend the marinade. Place the bag with the chicken strips inside, squeeze to coat the chicken with the marinade, and then chill for at least three hours. Keep the remaining coconut milk in reserve.
- Set oven to 400 degrees Fahrenheit (200 degrees C). Aluminum foil should be used to line and grease a baking sheet.
- To make coconut crumbs, add the coconut shreds to a blender or food processor and pulse several times. In a bowl, combine it with panko crumbs, salt, and black pepper. In a second shallow bowl, add the flour. In a third shallow bowl, add the egg. Chicken strips should be well coated in flour after shaking off excess marinade before dipping them in egg and then the coconut crumbs mixture. Place the coated strips on the baking sheet that has been prepared.
- For around 30 minutes, the chicken strips should bake in a preheated oven until golden brown.
- Serve the sauce drizzled over the chicken strips or on the side for dipping. In a small saucepan, combine the remaining coconut milk and mayonnaise. Heat the mixture to a simmer over medium-low heat.
Notes
| Amount Per Serving | ||
|---|---|---|
| Calories | 495 | |
| % Daily Value* | ||
| Total Fat 30 g | 46 % | |
| Saturated Fat 19 g | 96 % | |
| Trans Fat 0 g | ||
| Cholesterol 109 mg | 36 % | |
| Sodium 576 mg | 24 % | |
| Total Carbohydrate 26 g | 9 % | |
| Dietary Fiber 1 g | 6 % | |
| Total Sugars 8 g | ||
| Includes – Added Sugars | ||
| Protein 31 g | 61 % | |
| Vitamin D 0 Вµg | 1 % |
|---|---|
| Calcium 48 mg | 5 % |
| Iron 4 mg | 20 % |
| Potassium 630 mg | 13 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: dairy Free * milk Free * peanut Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * kosher
| Fat | 30 g | 46 % |
|---|---|---|
| Saturated | 19 g | 96 % |
| Trans | 0 g | – |
| Monounsaturated | 3 g | – |
| Polyunsaturated | 5 g | – |
| Carbs | 26 g | 9 % |
| Fiber | 1 g | 6 % |
| Total Sugars | 8 g | – |
| Added Sugars | – | – |
| Protein | 31 g | 61 % |
| Cholesterol | 109 mg | 36 % |
| Sodium | 576 mg | 24 % |
| Calcium | 48 mg | 5 % |
| Magnesium | 76 mg | 18 % |
| Potassium | 630 mg | 13 % |
| Iron | 4 mg | 20 % |
| Zinc | 2 mg | 15 % |
| Phosphorus | 353 mg | 50 % |
| Vitamin A | 20 Вµg | 2 % |
| Vitamin C | 2 mg | 2 % |
| Thiamin (B1) | 0 mg | 18 % |
| Riboflavin (B2) | 0 mg | 23 % |
| Niacin (B3) | 12 mg | 75 % |
| Vitamin B6 | 1 mg | 78 % |
| Folate (Equivalent) | 55 Вµg | 14 % |
| Folate (Food) | 28 Вµg | – |
| Vitamin B12 | 0 Вµg | 13 % |
| Vitamin D | 0 Вµg | 1 % |
| Vitamin E | 2 mg | 14 % |
| Vitamin K | 5 Вµg | 5 % |
Source: https://www.allrecipes.com/recipe/215944/coconut-chicken/
Also interesting about Chinese Coconut Chicken:
Can you marinate in coconut milk?
As a marinade, coconut milk is excellent, as it both tenderizes the chicken and imparts a distinctive flavor. Plus, you can use the marinade as a delicious sauce. Coconut Marinated Chicken is great on the grill, but it may also be cooked in a skillet.
What is coconut milk used for?
Coconut milk’s plethora of uses extends to both sweet and savory dishes. Chongchitnant explains that it is used to give creaminess and fat to a wide variety of meals in the Thai culinary tradition, from sauces and dressings to curries and stews to puddings and dessert soups, despite the fact that dairy products are rarely utilized in Thai cooking.
4.Curried Coconut Chicken
Curried Coconut Chicken
Ingredients
- 2 pounds boneless skinless chicken breasts cut into 1/2-inch chunks
- salt and ground black pepper to taste
- 1 ½ tablespoons vegetable oil
- 2 tablespoons curry powder
- ½ onion thinly sliced
- 2 cloves garlic crushed
- 1 14.5 ounce can stewed, diced tomatoes
- 1 14 ounce can coconut milk
- 1 8 ounce can tomato sauce
- 3 tablespoons sugar
Instructions
- Set aside chicken parts that have been salt and pepper-seasoned.
- In a sizable skillet, heat the oil over medium-high heat. For one minute, cook and stir curry powder in heated oil. For one minute, stir in the onions and garlic. Add the chicken and gentlyswirl in the curry oil to coat. When the chicken is no longer pink in the center and the juices run clear, reduce heat to medium and simmer, tossing periodically, for 7 to 10 minutes.
- The skillet should be stirred with the tomatoes, coconut milk, tomato sauce, and sugar. For 30 to 40 minutes, boil with the cover on while stirring occasionally.
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 402 | |
| % Daily Value* | ||
| Total Fat 22 g | 34 % | |
| Saturated Fat 14 g | 68 % | |
| Trans Fat 0 g | ||
| Cholesterol 110 mg | 37 % | |
| Sodium 809 mg | 34 % | |
| Total Carbohydrate 16 g | 5 % | |
| Dietary Fiber 3 g | 14 % | |
| Total Sugars 10 g | ||
| Includes 6 g Added Sugars | ||
| Protein 37 g | 74 % | |
| Vitamin D 0 Вµg | 0 % |
|---|---|
| Calcium 68 mg | 7 % |
| Iron 4 mg | 22 % |
| Potassium 951 mg | 20 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * dairy Free * gluten Free * wheat Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * kosher
| Fat | 22 g | 34 % |
|---|---|---|
| Saturated | 14 g | 68 % |
| Trans | 0 g | – |
| Monounsaturated | 4 g | – |
| Polyunsaturated | 2 g | – |
| Carbs | 16 g | 5 % |
| Fiber | 3 g | 14 % |
| Total Sugars | 10 g | – |
| Added Sugars | 6 g | – |
| Protein | 37 g | 74 % |
| Cholesterol | 110 mg | 37 % |
| Sodium | 809 mg | 34 % |
| Calcium | 68 mg | 7 % |
| Magnesium | 94 mg | 22 % |
| Potassium | 951 mg | 20 % |
| Iron | 4 mg | 22 % |
| Zinc | 2 mg | 16 % |
| Phosphorus | 421 mg | 60 % |
| Vitamin A | 33 Вµg | 4 % |
| Vitamin C | 13 mg | 14 % |
| Thiamin (B1) | 1 mg | 48 % |
| Riboflavin (B2) | 0 mg | 26 % |
| Niacin (B3) | 16 mg | 99 % |
| Vitamin B6 | 1 mg | 107 % |
| Folate (Equivalent) | 35 Вµg | 9 % |
| Folate (Food) | 35 Вµg | – |
| Vitamin B12 | 0 Вµg | 13 % |
| Vitamin D | 0 Вµg | 0 % |
| Vitamin E | 3 mg | 21 % |
| Vitamin K | 7 Вµg | 6 % |
Source: https://www.allrecipes.com/recipe/68532/curried-coconut-chicken/
Also interesting about Chinese Coconut Chicken:
Can you fry chicken in coconut oil?
Put enough coconut oil to cover the bottom of a frying pan, and fried the chicken for four minutes on each side. As soon as the chicken is done, transfer it to a baking sheet fitted with a wire rack and bake for another 25 minutes, or until an instant-read thermometer registers 180 degrees Fahrenheit. Assemble and serve hot with your preferred dipping sauce. Enjoy!
How do you make coconut sauce thicker?
When thickening, either cornstarch or all-purpose flour will do the trick. Make a slurry by dissolving cornstarch or cornflour in cold water. The slurry is then added to the coconut milk and the mixture is boiled until the appropriate thickness is achieved.
5.Coconut Chicken
Coconut Chicken
Ingredients
- 2 large eggs beaten
- 1/2 cup cornstarch
- Chicken Fry
- 1 lbs boneless skinless chicken breasts cut into 1 inch pieces
- 1/4 cup coconut oil or cooking oil of your choice
- Coconut Chicken Sauce
- 1 can coconut milk full fat coconut milk
- 1/4 cup sugar
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp fresh ginger or ½ teaspoon ground ginger
- 1 lime zested, then juiced
Instructions
- Fish Marinade
- Until the cornstarch is completely dissolved, combine the beaten egg and cornstarch. Toss the pieces of chopped chicken breast with the marinade in the bowl. Place in the refrigerator to marinate for at least 30 minutes. Cover with plastic cling film cover.
- Before refrigeration, marinate the sliced chicken pieces.
- With the coconut oil, heat a sizable frying pan, wok, Dutch oven, or skillet over medium-high heat. Shake off any leftover marinade from the chicken pieces, then cook them in hot oil until they are golden brown and have an internal temperature of 165 degrees F. (75 degrees C).
- Place cooked pieces on a platter covered with paper towels. If necessary, fry the chicken in batches to prevent it from crowding the pan. Place aside.
- Ready to be mixed with the creamy coconut sauce are tender slices of wok-fried chicken.
- Construct the Creamy Coconut Sauce.
- Coconut milk, sugar, rice vinegar, ginger, and lime juice should all be combined in a pot. Heat the sauce-filled pot to a medium setting. Cook while constantly whisking for around 3 to 5 minutes.
- Put together the Coconut Chicken.
- Add the chicken to a big bowl in small batches, then top with the coconut sauce. Mix in the lime zest after adding it to the bowl. Serve right away.
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 614 | |
| % Daily Value* | ||
| Total Fat 42 g | 64 % | |
| Saturated Fat 33 g | 166 % | |
| Trans Fat 0 g | ||
| Cholesterol 176 mg | 59 % | |
| Sodium 102 mg | 4 % | |
| Total Carbohydrate 32 g | 11 % | |
| Dietary Fiber 1 g | 2 % | |
| Total Sugars 13 g | ||
| Includes 12 g Added Sugars | ||
| Protein 31 g | 62 % | |
| Vitamin D 1 Вµg | 3 % |
|---|---|
| Calcium 45 mg | 5 % |
| Iron 5 mg | 25 % |
| Potassium 666 mg | 14 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: dairy Free * gluten Free * wheat Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * fodmap Free * kosher
| Fat | 42 g | 64 % |
|---|---|---|
| Saturated | 33 g | 166 % |
| Trans | 0 g | – |
| Monounsaturated | 3 g | – |
| Polyunsaturated | 1 g | – |
| Carbs | 32 g | 11 % |
| Fiber | 1 g | 2 % |
| Total Sugars | 13 g | – |
| Added Sugars | 12 g | – |
| Protein | 31 g | 62 % |
| Cholesterol | 176 mg | 59 % |
| Sodium | 102 mg | 4 % |
| Calcium | 45 mg | 5 % |
| Magnesium | 85 mg | 20 % |
| Potassium | 666 mg | 14 % |
| Iron | 5 mg | 25 % |
| Zinc | 2 mg | 16 % |
| Phosphorus | 398 mg | 57 % |
| Vitamin A | 48 Вµg | 5 % |
| Vitamin C | 6 mg | 7 % |
| Thiamin (B1) | 0 mg | 12 % |
| Riboflavin (B2) | 0 mg | 25 % |
| Niacin (B3) | 12 mg | 73 % |
| Vitamin B6 | 1 mg | 77 % |
| Folate (Equivalent) | 38 Вµg | 10 % |
| Folate (Food) | 38 Вµg | – |
| Vitamin B12 | 0 Вµg | 19 % |
| Vitamin D | 1 Вµg | 3 % |
| Vitamin E | 1 mg | 6 % |
| Vitamin K | 0 Вµg | 0 % |
Source: https://bakeitwithlove.com/coconut-chicken/
Also interesting about Chinese Coconut Chicken:
Can you substitute coconut cream for coconut milk?
To make it work as a milk replacement, coconut cream must be thinned up with water. If you’re looking for a dairy-free alternative to heavy cream and ice cream, try coconut cream.
How do you thicken coconut curry?
Create a slurry by combining cornstarch, tapioca starch, or arrowroot with cold water or 1 cup of the curry sauce liquid. Throw this in at the very end of boiling and the sauce should thicken as soon as it comes back to a boil.
