Chicken in Coconut BatterBeginner
AsianChickenMain dish

Chicken in Coconut Batter

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Chicken in coconut batter is a crispy fried dish made from chicken pieces coated in a light batter enriched with coconut flakes. After frying, chicken remains juicy inside while outer layer becomes golden and crunchy, with a subtle coconut flavor.

This dish is served hot as a main course or appetizer. It pairs well with rice, fresh salad, or sweet chili sauce. Chicken in coconut batter is best eaten shortly after frying, when coating stays crisp.

By Karel R.
Total30 mins
Prep15 mins
Cook15 mins
Servings4
DifficultyBeginner

Preparation

6 steps · tap a step to mark it done

  1. Cut chicken breast into strips or bite-size pieces. Season lightly with salt and black pepper.

  2. In a bowl, whisk eggs with milk. Add flour and mix until smooth batter forms. Batter should be thick enough to coat chicken.

  3. Add coconut. Stir shredded coconut into batter until evenly distributed.

  4. Add chicken pieces to batter. Mix until chicken is fully coated.

  5. Heat oil in deep pan over medium heat. Oil should be hot but not smoking. Fry chicken in batches until golden on all sides and cooked through, about 3-4 minutes per batch.

  6. Remove chicken from oil. Drain on paper towels. Serve hot with rice. ENJOY!

Cook’s note

Oil temperature affects crispness.
Do not overcrowd pan during frying.
Chicken pieces should be similar size for even cooking.
Best served immediately after frying.

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