Then he introduced me to Chinese buffets, where I could get and eat as much fried rice as I wanted to. Which was great because fried rice was the only Chinese food I liked. Eventually I started to enjoy a couple of other dishes at these Chinese buffets and I did not mind Chinese food as much.
One day a new Chinese buffet came to town and of course my husband had to try it. It was this restaurant that I discovered a coconut chicken. This chicken was so delicious, it was creamy sweet and just all around delicious.
However, I could only find this delicious coconut chicken at this one Chinese buffet. I looked every time we went somewhere different and never found it. Then we moved and I could not longer enjoy this chicken. I scoured the internet over and over again with no luck finding any dish that came close.
Then one day I decided to scour the internet again in hopes of finding something that would come at least somewhat close to the delicious coconut chicken I remembered. And then the unbelievable happened, I found a coconut chicken recipe, not one but two. I could not believe after all theses years I found two recipes. One seemed extremely close to the one I remembered and the other one seemed somewhat close.
I could not decide which one to make. They both sounded really good, even though one was closer to the actual coconut chicken from the Chinese restaurant. But I figured I would try them both and pick one to keep and blog.
Well, after making both coconut chicken recipes I could not decided which one to keep. They both were very delicious. The first one was creamy and sweet just like the one from the Chinese buffet, but with a hint of spice that I loved. The other had a wonderful coconut flavor. My family was no help with the decision either because they liked both and said they were different, yet the same as well. So I did the only thing I could think of to do. Keep and blog both of them.
To see the recipe for the other baked coconut chicken click here.
Baked Coconut Chicken
Ingredients:
- 1 1/2 pounds boneless skinless chicken breasts
- black pepper, to taste
- 1 1/2 cups cornstarch
- 4 egg whites
- 1/4 cup canola oil
- 14 ounce can coconut milk
- 3/4 cup granulated sugar
- 1 teaspoon apple cider vinegar
- Preheat the oven to 325º F.
- Cut the chicken breasts into bite sized pieces and season with black pepper.
- In a large bowl add the cornstarch.
- In another large bowl whisk the egg whites together.
- In a large skillet heat the oil over medium high heat.
- Place some chicken pieces in the cornstarch and coat well. Then place the chicken pieces in the egg whites and coat.
- Remove the chicken from the egg whites and let the excess drip off. Place the chicken in the hot oil and cook on all sides until just browned, about 30 seconds per side.
- Remove the chicken to a paper towel lined plate and pat the chicken to remove any excess oil. Repeat with the remaining chicken pieces.
- Place the chicken in a 9x13 baking dish.
- In a medium bowl, whisk together the coconut milk, sugar and vinegar until the sugar is completely dissolved.
- Pour the sauce over the chicken and gently stir.
- Bake for 1 hour, stirring every 15 minutes.
- After removing from the oven let the chicken sit for 5 minutes, so the sauce can thicken slightly.
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Servings 6
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Amount Per Serving
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Calories 520
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Total Fat
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20.9g
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Saturated Fat
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11.6g
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Polyunsaturated Fat
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3.1g
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Monounsaturated Fat
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6g
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Trans Fat
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0g
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Cholesterol
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65g
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Sodium
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87.3g
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Potassium
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281.6g
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Total Carbohydrates
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55.7g
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Dietary Fiber
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0g
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Sugars
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27.6g
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Protein
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28.7g
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Vitamin A 0% Vitamin C 2%
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Calcium 0.2% Iron 2.2%
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*Nutritional information will vary depending on the brands you use.
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