Description
Crispy fried chicken pieces coated in a sweet and creamy coconut sauce with ginger and garlic, creating a perfect balance of flavors that’s both comforting and exotic.
Ingredients
Scale
- 2–3 boneless, skinless chicken breasts, diced
- Sea salt and black pepper to taste
- 2 large eggs, beaten
- 1 cup cornstarch
- 1/4 cup canola oil
- 3/4 cup brown sugar, packed
- 1 (14 oz) can full-fat coconut milk
- 1/2 tsp ground ginger
- 1 tsp apple cider vinegar
- 1/2 tsp garlic powder
Instructions
- Season diced chicken with salt and pepper.
- Dip chicken in beaten eggs, then coat in cornstarch.
- Heat oil in skillet over medium-high heat. Fry chicken until golden brown, 4-5 minutes per side. Drain on paper towels.
- In same skillet, add brown sugar and caramelize for 1 minute.
- Add coconut milk, ginger, vinegar, and garlic powder. Simmer 5 minutes until slightly thickened.
- Return chicken to skillet, coat with sauce, and simmer 3-4 minutes.
- Serve hot with rice or vegetables.
Notes
- Use full-fat coconut milk for creamiest sauce
- Don’t overcrowd pan when frying for crispier chicken
- Leftovers keep in refrigerator for 3 days
- Can substitute chicken thighs for richer flavor
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 25g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 125mg