Prep the ingredients: Start by gathering three shallow bowls. In the first bowl, mix together cornstarch, cayenne pepper, salt, and pepper. This mixture will act as the first layer of coating for the chicken. In the second bowl, beat the eggs until well mixed. This will help the coating stick. Finally, fill the third bowl with coconut flakes. Make sure to have everything ready to go.
Dredge the chicken: Take your pieces of chicken and dredge them one by one. First, coat them in the cornstarch mixture, making sure each piece is fully covered. Next, dip the coated chicken into the beaten eggs, allowing any excess to drip off. Finally, roll the chicken in the coconut flakes, pressing gently to adhere the flakes well. Repeat this process with all the chicken pieces until they are all coated.
Fry the chicken: In a deep pot or skillet, heat about 1 to 2 inches of oil to 350°F. It's important not to overcrowd the pan, so add only a few pieces of chicken at a time. Fry for about 2 to 3 minutes on each side, until they are golden brown and cooked through. Use a thermometer to check that the internal temperature reaches 165°F. Once done, transfer the fried chicken to a paper towel-lined plate to drain excess oil. Repeat this step with the remaining chicken pieces.
Serve: You can serve Coconut Chicken with sweet and sour sauce or your favorite dipping sauce. The crispy texture pairs wonderfully with a tangy sauce. Enjoy your meal!
Prep for baking: If you prefer a healthier option, preheat your oven to 400°F and line a baking sheet with parchment paper. Dredge the chicken as instructed in step 2, ensuring it is fully coated in the coconut.
Bake the chicken: Place the dredged chicken on the prepared baking sheet. Bake for about 15 to 20 minutes, or until the chicken is crisp and golden brown. This method is fantastic for those looking to enjoy Coconut Chicken without frying.
