← Back to Search Results
frying Asian, Chinese
Chicken with Coconut Sauce

Photo by: Bruce Nimmer
Comments: 0


This is a convenient dish to prepare ahead. Since the chicken must be fried twice, you can prefry the chicken pieces and store them up to 5 months in the freezer. Thaw pieces in the refrigerator overnight and at dinnertime, you simply refry the chicken in hot oil, prepare the coconut sauce, and you’ve got a fast, delicious dinner.

Yield: Serves 4


  • 1 pound skinless, boneless chicken breast
  • 1 small egg
  • 4 tablespoons cornstarch, divided
  • 1¼ teaspoons salt, divided
  • ¼ teaspoon white pepper
  • 1 teaspoon finely chopped fresh ginger
  • 3 to 4 cups vegetable oil, divided
  • ¼ cup all purpose flour
  • ¼ teaspoon baking soda

For the coconut sauce:

  • 1 tablespoon oil
  • 1 teaspoon minced garlic
  • ¾ cup Chicken Broth
  • ¾ cup coconut milk
  • ¼ cup fresh lime juice
  • ¼ cup sugar
  • 2 tablespoons vinegar

For the garnish:

  • 6 maraschino cherries (optional)
  • 1 lime, thinly sliced


Cut the chicken in half lengthwise and pound to flatten the thick part so the chicken is of consistent thickness. Place the chicken in a shallow dish. In a small bowl, mix together the egg, 2 teaspoons cornstarch, 1 teaspoon salt, the pepper, and the ginger. Pour the egg mixture over the chicken, turning the chicken to coat all sides. Cover and refrigerate 30 minutes. Remove the chicken from the marinade; reserve the marinade. In a small bowl, mix together 4 teaspoons cornstarch and 4 teaspoons water. Set aside.

To prepare the sauce, in a small saucepan over high heat, add 1 tablespoon oil and the garlic. Cook the garlic until fragrant, 10 to 15 seconds (do not brown). Add the chicken broth, coconut milk, lime juice, sugar, and vinegar and bring to a boil. Stir in the cornstarch mixture. Cook and stir until thickened, about 10 seconds.

Heat all but 2 tablespoons of the vegetable oil, 1 to 1½ inches deep, in a wok to 350°F. (If using a skillet, be sure to use a pan 4 inches deep to prevent splattering.) Mix the reserved marinade, the flour, ¼ cup water, the remaining 2 tablespoons cornstarch, 2 tablespoons vegetable oil, the baking soda, and the remaining ¼ teaspoon salt. One at a time, dip the chicken pieces into the batter to coat all sides. Fry the chicken pieces for about 3 minutes, or until light brown, turning 2 to 3 times. Drain on paper towels.

Increase the oil temperature to 375°F. Fry the chicken pieces again until golden brown, turning once, about 2 minutes. Drain on paper towels. Using a very sharp knife, cut each piece crosswise into ¾-inch pieces. Place in a single layer on a heated platter. Reheat the sauce over high heat and pour over the chicken.

Garnish the edge of the platter with the cherries, if using, and thin slices of lime.

© 2000 Leeann Chin and Katie Chin

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Chicken Broth or optional garnish. For nutritional information on Chicken Broth, please follow the link above.

808kcal (40%)
37mg (4%)
10mg (17%)
42mcg RAE (1%)
112mg (37%)
896mg (37%)
17g (84%)
66g (102%)
3mg (17%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Explore Cookbooks on Cookstr

arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
spice Spice
by Ana Sortun
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
raos-cookbook Rao's Cookbook
by Frank Pellegrino
martin-yans-china Martin Yan's China
by Martin Yan
the-provence-cookbook The Provence Cookbook
by Patricia Wells
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
flavor Flavor
by Rocco DiSpirito
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
american-masala American Masala
by Suvir Saran
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
Already a member? Click here to Log In

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools

By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Click here to Sign Up

Forgot your password? Click here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?