Сhicken

5 Easy Chinese Coconut Chicken Recipes

Christopher Robinson

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

Low-carb keto curry with cauliflower rice This simple recipe for coconut curry chicken, also known as fragrant keto chicken curry, has a secret twist and is delicious! Low carb coconut cream curry is ready in about 30 minutes and only requires 10 ingredients.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 6 people

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.

 

Show more information about calories

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}

This flavorful homemade rendition of a takeaway staple is called Paleo Orange Chicken. It is simple to prepare, free of refined sugar, delicious, and loved by the whole family. By serving it over fried cauliflower rice or with your preferred stir-fried vegetables, you can keep it Paleo and Whole30 compliant.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 6 people

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
See also:  5 Easy Chicken Chips Recipes

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.

 

Show more information about calories

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

I made my own coconut chicken because I couldn't locate a recipe for the dish that is frequently offered at Chinese buffets. This is not fried; it is baked. This goes well with rice and edamame, in my opinion. My picky 2-year-old son and my spouse adore this! Katie Augustitus's recipe
Prep Time 20 mins
Cook Time 30 mins
Additional Time 3 hrs
Total Time 3 hrs 50 mins
Servings 6 people

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

The whole list of ingredients for the breading is included in the nutritional information for this dish. The amount of breading that is actually eaten will differ.

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.

 

Show more information about calories

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

For a delectable tropical flavor, the chicken in this chicken coconut curry recipe is cooked in coconut milk and tomatoes. complements vegetables and rice wonderfully.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 6 people

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.

 

Show more information about calories

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 %
See also:  5 Recipes for Chicken Pillow

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

Chinese Coconut Chicken is a delicious, creamy, and incredibly simple Asian supper entree that is far superior to takeout. The delicious sweet and tangy creamy coconut sauce is wok cooked over the soft chunks of tempura-battered chicken breast.
Prep Time 10 mins
Cook Time 15 mins
Marinating Time 30 mins
Total Time 55 mins
Servings 4 people

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.

 

Show more information about calories

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.

Leave A Comment

Recipe Rating