Coconut Chicken

Before You Start

Press the coating on firmly.

Turn halfway through.

If your oven runs hot, check at 15 minutes.

Watch the coconut so it does not scorch.

Making Coconut Chicken

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1. Heat the oven to 200°C / 390°F and line a tray. Season the chicken with the salt and garlic powder.

   Mark done

2. Coat each strip in the flour, then the egg, then the coconut and panko mixed together, pressing firmly.

   Mark done

3. Lay on the tray, brush with the oil and cook for 20 minutes, turning once, until golden.

   Mark done Start 20 min timer

4. Stir the sweet chilli sauce and lime juice and serve for dipping.

   Mark done

Leftovers, Reheating and Keeping

Keeps in the fridge for 3 days. Reheat in a hot oven.

Swaps and Variations

• Panko gives the crunchiest crust here, but ordinary dried breadcrumbs will still fry crisp if that's what's in the cupboard.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Good With

• Rice
• Mango salad
• Sweet potato fries
• Green beans

Common Questions About Coconut Chicken

Coconut Chicken Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.