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
Scale
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.
