Get ready to transform your dinner table into a tropical flavor explosion with this mouthwatering Crisp Coconut Chicken! Imagine perfectly golden, crunchy chicken breasts with a luxurious coconut coating, paired with a velvety roasted red pepper sauce that will make your taste buds dance. This isn't just a recipe – it's a gourmet adventure that brings the vibrant flavors of Asian cuisine right into your kitchen, promising a meal that's both incredibly delicious and surprisingly easy to prepare.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup shredded coconut
- 1 cup breadcrumbs
- 2 red bell peppers
- 1/2 cup coconut milk
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Prepare the chicken breasts by trimming any excess fat and patting them dry with paper towels. Season both sides with salt and pepper to taste.
- In a shallow bowl, combine the shredded coconut and breadcrumbs. Mix them together until well combined.
- In another shallow bowl, pour the coconut milk and add the lime juice. Stir gently to combine.
- Dip each chicken breast into the coconut milk mixture, ensuring it is fully coated. Allow any excess liquid to drip off.
- Next, dredge the coated chicken breasts in the coconut and breadcrumb mixture, pressing gently to ensure an even coating. Place the coated chicken breasts on the prepared baking sheet.
- Once all chicken breasts are coated, place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- While the chicken is baking, prepare the roasted red bell pepper sauce. Start by washing the red bell peppers and cutting them in half. Remove the seeds and stems.
- Place the halved bell peppers skin-side up on a baking sheet. Roast in the oven for about 15-20 minutes, or until the skins are charred and blistered.
- Once roasted, remove the peppers from the oven and let them cool for a few minutes. After cooling, peel off the charred skin and place the roasted peppers in a blender or food processor.
- Add 1/2 cup of coconut milk and a pinch of salt to the blender with the roasted red bell peppers. Blend until smooth and creamy, adjusting the seasoning to taste.
- Once the chicken is done baking, remove it from the oven and let it rest for a few minutes before slicing.
- To serve, plate the crisp coconut chicken and drizzle the roasted red bell pepper sauce over the top. Enjoy your delicious Asian-inspired meal!
Tips
- Pat the chicken breasts completely dry before coating to ensure maximum crispiness and better adhesion of the coconut-breadcrumb mixture.
- Use fresh, high-quality shredded coconut for the best flavor and texture. Toast the coconut and breadcrumbs lightly before coating for extra depth of flavor.
- When roasting bell peppers, place them skin-side up and close to the broiler to get a perfect char quickly. The charred skin adds incredible smoky notes to your sauce.
- Let the chicken rest for 3-5 minutes after baking to help retain its juices and ensure maximum tenderness.
- For an extra flavor boost, add a pinch of garlic powder or cayenne to your coconut-breadcrumb mixture for a subtle kick.
- If you don't have a blender, you can finely chop the roasted peppers and whisk them with coconut milk for a more rustic sauce texture.
- Serve immediately after preparing to enjoy the maximum crispiness of the coconut coating and the warmth of the red pepper sauce.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 110mg
