This tasty, creamy Chinese Coconut Chicken is a super easy Asian dinner entree to make and it's so much better than any takeout! The tender pieces of tempura battered chicken breast are wok fried then coated in an amazing sweet and tangy creamy coconut sauce!
1lbsboneless skinless chicken breasts(cut into 1 inch pieces)
¼cupcoconut oil(or cooking oil of your choice)
Coconut Chicken Sauce
1cancoconut milk(full fat coconut milk)
1tablespoonrice vinegar(or apple cider vinegar)
1teaspoonfresh ginger(or ½ teaspoon ground ginger)
1lime(zested, then juiced)
Mix the cornstarch with the beaten egg until the cornstarch is fully dissolved. Add the cut chicken breast pieces to the bowl of marinade and stir to coat. Cover with plastic cling film wrap and place in the refrigerator to marinate for at least 30 minutes.
Heat a large skillet, frying pan, wok or Dutch oven with the coconut oil to medium high heat. Shake the excess off the marinated chicken pieces and fry until golden brown and keep frying until the internal temperature of the chicken pieces reaches 165 degrees F (75 degrees C).
Transfer cooked pieces to a paper towel lined plate. Fry in batches, if needed, so that the chicken is not crowded in your pan. Set aside.
Make the Creamy Coconut Sauce
In a saucepan, combine the coconut milk, sugar, rice vinegar, ginger and lime juice. Bring the saucepan with sauce to medium heat. Cook for about 3-5 minutes, whisking constantly.
Assemble the Coconut Chicken
In a large bowl add the chicken in small batches and ladle the coconut sauce over the fried chicken. Add the lime zest and toss in the bowl to combine. Serve immediately.