If you’re on the hunt for a dish that bursts with texture and vibrant flavors, you simply must try the Crispy Coconut Crusted Chicken with Thai Slaw and Peanut Sauce Recipe. This dish masterfully combines the crunchy, golden coconut coating on tender chicken with a refreshingly tangy Thai slaw, all enhanced by a creamy, spicy peanut sauce that ties everything together. It’s a fantastic balance of sweet, savory, and zesty notes that will have you coming back for seconds—and maybe even thirds. Whether you’re cooking for family, impressing friends, or just craving something exciting for dinner, this recipe delivers pure food bliss.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward yet thoughtful ingredients. Each one plays a crucial role in layering flavors, textures, and colors that make the Crispy Coconut Crusted Chicken with Thai Slaw and Peanut Sauce Recipe truly unforgettable.
- Chicken breasts/cutlets: Butterflied and pounded thin for even cooking and maximum crispiness.
- Finely shredded coconut: The star for that irresistible golden crust packed with tropical flavor.
- Gluten-free flour: Provides a light and crunchy base for the coconut to cling to.
- Egg (beaten): Acts as the perfect binding agent between flour and coconut flakes.
- Salt & pepper: Simple seasonings that boost the natural flavors in every bite.
- Coconut or peanut oil: Ideal for frying, infusing subtle nutty warmth while crisping the chicken.
- Cabbage slaw mix: A colorful blend of red, green, and carrot cabbage adds fresh crunch and vibrancy.
- Fresh cilantro: Brings a burst of herbaceous brightness to the slaw.
- Bean sprouts (optional): Adds delicate texture and a fresh finish.
- Tamari: Adds savory depth and a salty punch to the slaw and peanut sauce.
- Rice vinegar: Contributes a gentle tang that balances out the sweeter elements.
- Lime juice: Provides zesty acidity to brighten both the slaw and sauce.
- Red jalapeño: Finely diced for a subtle, smoky heat in the slaw dressing.
- Garlic (crushed): Powers up the flavor with pungent aroma and bite.
- Fresh ginger (grated): Adds warmth and slightly spicy notes to the dressing.
- Fish sauce: Brings umami depth, perfectly complimenting the Thai flavors.
- Honey: A touch of sweetness to round out the slaw dressing beautifully.
- Peanut oil: Helps marry all the slaw ingredients and adds a subtle nuttiness.
- Unsalted roasted peanuts: Roughly chopped for garnish, adding crunch and nuttiness.
- Smooth peanut butter (no added sugar): The creamy backbone of the luscious dipping sauce.
- Sesame oil: Adds a fragrant, toasty accent to the peanut sauce.
- Sriracha or chili paste: Gives the peanut sauce just the right amount of kick.
How to Make Crispy Coconut Crusted Chicken with Thai Slaw and Peanut Sauce Recipe
Step 1: Prepare the Chicken Cutlets
Start by placing chicken cutlets between two sheets of parchment paper—this little trick keeps your workspace clean. Using a meat mallet, pound each piece thin so they cook evenly and get that perfect crisp. A light sprinkle of salt and pepper on both sides infuses the chicken with just the right level of seasoning before coating.
Step 2: Coat the Chicken
Dredge each cutlet first in gluten-free flour, making sure every inch is dusted. Then dip it in the beaten egg, so the coating sticks. Finally, press the chicken firmly into the finely shredded coconut mixture, generously coating each piece for maximum crunch and coconut flavor.
Step 3: Cook the Chicken
Heat your skillet over medium-high heat and melt some coconut or peanut oil. Place the coconut-coated chicken in the pan and sear it for about 3 minutes per side, watching for a golden-brown, crispy crust. To finish cooking through without burning the coconut, transfer the skillet to a preheated oven set at 400°F (200°C) for 10 to 15 minutes. This method ensures succulent chicken with a beautifully toasted exterior.
Step 4: Toss the Thai Slaw
In a bowl, whisk together tamari, rice vinegar, lime juice, diced red jalapeño, crushed garlic, grated ginger, fish sauce, honey, and a splash of peanut oil. This vibrant dressing brings all the flavors of Thailand in one bowl. Toss it with the cabbage slaw mix, fresh cilantro, and optional bean sprouts until every shred is beautifully coated and bursting with flavor.
Step 5: Make the Peanut Sauce
Blend smooth peanut butter, sesame oil, lime juice, tamari, rice vinegar, and sriracha in a separate bowl. Whisk until silky and thoroughly combined. This sauce is the creamy, spicy companion that elevates each bite of the crispy chicken and fresh slaw perfectly.
Step 6: Plate and Garnish
Once your chicken finishes baking, slice it into strips and arrange it beside a generous serving of Thai slaw. Sprinkle chopped unsalted roasted peanuts and a few more cilantro leaves for a final pop of texture and color. Don’t forget lime wedges and a drizzle—or a side dish—of the luscious peanut dipping sauce for maximum enjoyment.
How to Serve Crispy Coconut Crusted Chicken with Thai Slaw and Peanut Sauce Recipe
Garnishes
Garnishing is key to both presentation and flavor impact here. Roughly chopped unsalted roasted peanuts add a wonderful crunch contrast to the tender chicken and creamy sauce. Fresh cilantro leaves bring a bright, herbal fragrance that ties all the other flavors together beautifully. Lime wedges are a must for those who love an extra burst of fresh citrus tang with every bite.
Side Dishes
This dish shines as a full meal on its own thanks to the vibrant slaw, but it also pairs wonderfully with simple jasmine rice or fluffy coconut rice to soak up every last bit of peanut sauce. Lightly steamed vegetables or a chilled cucumber salad can add even more freshness and crispness, complementing the rich coconut crust and nutty sauce perfectly.
Creative Ways to Present
For a dinner party, consider serving the chicken slices atop individual portions of Thai slaw on small plates, garnished with peanuts, cilantro, and a drizzle of peanut sauce. You can also turn this into a vibrant wrap—layer slaw and sliced chicken in a large lettuce leaf or rice paper wrapper, then drizzle peanut sauce inside for a playful, handheld twist. This versatility makes the Crispy Coconut Crusted Chicken with Thai Slaw and Peanut Sauce Recipe both fun and impressive.
Make Ahead and Storage
Storing Leftovers
You can store any leftover coconut crusted chicken and Thai slaw separately in airtight containers in the refrigerator. This keeps the chicken crispy and the slaw fresh without sogginess. The peanut sauce should also be stored separately to maintain its creamy texture and flavor integrity.
Freezing
If you want to prepare ahead for busy days, the chicken can be frozen after cooking. Wrap it tightly in foil or plastic wrap and place in a freezer-safe container for up to one month. The Thai slaw is best made fresh, so avoid freezing it, but you can prepare the dressing in advance and refrigerate.
Reheating
To reheat the frozen chicken, thaw it overnight in the fridge, then reheat in a 350°F oven for about 10 minutes to regain some crispiness. Avoid microwaving as it can make the coconut coating soggy. The slaw should be eaten fresh, so just toss it with any leftover dressing if it looks a little dry. Warm the peanut sauce gently on the stove or microwave, stirring often for a smooth consistency.
FAQs
Can I use regular flour instead of gluten-free flour?
Absolutely! Regular all-purpose flour will work just fine if you’re not avoiding gluten. It’ll give you the same great crispy coating on your coconut crusted chicken.
Is it necessary to bake the chicken after searing?
Baking after searing ensures the chicken cooks through evenly without burning the coconut crust, which can brown too quickly on the stove. This two-step cooking method keeps your chicken juicy inside and perfectly crispy outside.
Can I substitute peanut butter in the sauce for someone with allergies?
Yes! You can try sunflower seed butter or almond butter as alternatives if you’re avoiding peanuts, but be aware the flavor profile will change slightly.
How spicy is the Thai slaw and peanut sauce?
The spice level is mild to moderate thanks to the red jalapeño in the slaw and the sriracha in the peanut sauce, but you can always adjust the amount of chili or omit it entirely if you prefer little to no heat.
Can this dish be made vegetarian or vegan?
With a few swaps, yes! Replace chicken with tofu or tempeh, and swap fish sauce for tamari or a vegan umami sauce. Just make sure your peanut sauce ingredients align with your dietary needs.
Final Thoughts
There’s something truly special about the Crispy Coconut Crusted Chicken with Thai Slaw and Peanut Sauce Recipe that makes me want to cook it again and again. The textures are divine, the flavors perfectly balanced, and the dish feels festive yet simple enough for any night of the week. Give this recipe a try—your taste buds will thank you, and your dinner guests might just beg for the recipe too!
Print
Crispy Coconut Crusted Chicken with Thai Slaw and Peanut Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Thai Fusion
- Diet: Gluten Free
Description
This Crispy Coconut Crusted Chicken with Thai Slaw Bliss is a delightful fusion dish featuring tender chicken breast coated in a crunchy coconut crust, paired with a fresh and tangy Thai-inspired slaw. The chicken is seared on the stovetop and finished in the oven for golden crispiness, while the vibrant slaw is dressed in a zesty mix of tamari, lime, ginger, and honey. A smooth peanut sauce enhances the dish with creamy, nutty notes, making this a flavorful and balanced meal perfect for any occasion.
Ingredients
Chicken
- 2 chicken breasts/cutlets (butterflied and pounded thin)
- 1.5 cups finely shredded coconut
- 1 cup gluten-free flour
- 1 egg (beaten)
- salt & pepper
- coconut oil or peanut oil
Thai Slaw
- 1 bag cabbage slaw mix (red, green & carrot)
- handful fresh cilantro
- 2 cups bean sprouts (optional)
- 1 tbsp tamari
- 1 tbsp rice vinegar
- juice of 1/2 lime
- 1 red jalapeño (finely diced)
- 1 clove garlic (crushed)
- 1 tsp fresh ginger (grated)
- 1 tbsp fish sauce
- 1 tbsp honey
- 1 tsp peanut oil
Peanut Sauce
- 2 tbsp smooth peanut butter (no added sugar)
- 1 tsp sesame oil
- juice of 1/2 lime
- 1 tbsp tamari
- 1 tsp rice vinegar
- 1 tsp sriracha or chili paste
Garnish
- unsalted roasted peanuts (roughly chopped)
- additional fresh cilantro
- lime wedges
Instructions
- Prepare the Chicken: Begin by placing your chicken cutlets between two sheets of parchment paper. Use a meat mallet to pound them thin for uniform cooking. Lightly season both sides with salt and pepper for enhanced flavor.
- Coat the Chicken: Dredge the seasoned chicken evenly in gluten-free flour, ensuring all parts are covered. Dip each piece into the beaten egg to fully coat it. Finally, press each piece into the shredded coconut mixture until generously coated on all sides.
- Cook the Chicken: Heat a skillet over medium-high heat and add a small amount of melted coconut or peanut oil. Sear the chicken cutlets for about 3 minutes per side, or until they turn golden brown and crispy. Then, transfer the skillet to a preheated oven at 400°F (200°C) and bake for 10–15 minutes until thoroughly cooked through.
- Make the Slaw Dressing and Toss Slaw: In a bowl, whisk together tamari, rice vinegar, lime juice, finely diced red jalapeño, crushed garlic, grated ginger, fish sauce, honey, and peanut oil. Toss this vibrant dressing with the cabbage slaw mix, fresh cilantro, and optional bean sprouts until everything is well coated.
- Prepare the Peanut Sauce: In a separate bowl, combine smooth peanut butter, sesame oil, lime juice, tamari, rice vinegar, and sriracha. Whisk the ingredients together until you achieve a smooth, creamy sauce.
- Serve: Once the chicken is fully cooked, slice it and plate beside the colorful Thai slaw. Garnish with roughly chopped unsalted roasted peanuts and additional fresh cilantro. Serve with lime wedges and the luscious peanut dipping sauce on the side for dipping or drizzling over the top.
Notes
- Butterflying and pounding the chicken helps it cook evenly and quickly, preventing dryness.
- If you prefer milder heat, use less jalapeño or remove the seeds before dicing.
- The coconut flour can be substituted with almond flour for a different nutty crust.
- For a vegan version, replace chicken with tofu and omit fish sauce.
- Adjust the spiciness of the peanut sauce by varying the amount of sriracha.
- Ensure the skillet used for searing is oven-safe for easy transfer to the oven.
