Description
Indulge in this delicious coconut chicken, a tropical twist on classic orange chicken. This recipe promises perfectly crispy chicken coated in a vibrant, sweet-tangy coconut-orange sauce.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1–1.5 inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup cornstarch, divided
- 3–4 tablespoons high smoke point oil (avocado, peanut, or canola) for frying
- For the Sauce:
- 1 can (13.5 oz) full-fat coconut milk (shake well)
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest (from 1–2 oranges)
- 1/4 cup low-sodium soy sauce (or tamari/coconut aminos)
- 2 tablespoons rice vinegar
- 2 tablespoons honey, maple syrup, or brown sugar
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- Garnish (Optional):
- Green onions, chopped
- Toasted sesame seeds
Instructions
- 1. Prep the Chicken: Pat chicken dry. Season with salt and pepper. Toss chicken pieces with 2-3 tablespoons of cornstarch until lightly coated.
- 2. Assemble the Sauce: In a bowl, whisk together coconut milk, orange juice, orange zest, soy sauce, rice vinegar, sweetener, ginger, garlic, and 1 tablespoon cornstarch until smooth. Set aside.
- 3. Fry the Chicken: Heat 1/2 inch oil in a large skillet over medium-high heat until shimmering. Fry chicken in batches for 3-4 minutes per side, until golden brown and cooked through (165°F/74°C). Transfer to a wire rack to drain.
- 4. Combine and Coat: Pour out most oil from the skillet, leaving 1-2 tablespoons. Reduce heat to medium. Whisk sauce again and pour into skillet. Bring to a simmer, stirring, until thickened and glossy (1-2 minutes). Return chicken to skillet and toss until evenly coated.
- 5. Serve: Garnish with green onions and sesame seeds if desired. Serve immediately with preferred sides.
- Prep Time: 15 mins
- Cook Time: 20 mins