Recipe Background
Coco Chicken boasts a cozy blend of flavors with a quick prep time.
Two years ago, my husband and I were in Bangkok on a spontaneous holiday. We'd just been to a bustling market full of vibrant colors and intoxicating aromas. A kind vendor insisted we try a dish made with coconut, lime, and spices that danced together on our taste buds. Inspired, I decided to recreate that moment of serendipity back home. I always have a can of good-quality coconut milk in my pantry, ready to be whisked with sweet chili sauce and a dash of lime juice.
Shortly after returning from that trip, my husband was laid off from his job. We faced a stretch of uncertainty, but amidst the chaos, I found comfort in cooking. Coco Chicken became our go-to dish that winter. It was quick to make, which was a blessing on days filled with job applications and interviews. I discovered the delight in carefully pounding chicken breasts to an even thickness, allowing each piece to cook perfectly golden in the buttery olive oil blend. A tip I cherish: always taste the sauce, adding just a bit more honey for a hint of sweetness when needed.
This dish tied us together during a trying time, a little anchor of flavor and nostalgia. As we sat together at the tiny table in our cramped kitchen, garnished plates of chicken before us, those familiar aromas filled the air, bringing warmth and hope. Grating fresh ginger and mincing garlic with precision, I believed that our next chapter would be as rich and satisfying as the sauce that coated each bite. This wasn't just a dish; it was our reminder that even in turbulent times, small joys are waiting to be savored.
Ingredients
For the coconut sauce:
- 1 (13.5-ounce) can coconut milk of good quality
- 2 teaspoons cornstarch
- 1/4 cup sweet chili sauce
- 3 tablespoons honey plus more to taste
- 1/4 cup lime juice
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon chili paste plus more to taste
- 1 teaspoon dried basil
For the chicken:
- 2 large chicken breasts boneless and skinless
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons olive oil plus more as needed
- 2 green onions chopped, white and green parts separated
- 2 teaspoons ginger freshly grated
- 4 cloves garlic minced
Directions
- Whisk the coconut milk, the cornstarch, the sweet chili sauce, the honey, the lime juice, the soy sauce, the chili paste, and the dried basil together.
- Slice the chicken breasts in half through the equator to create 4 fillets.
- Cover the chicken fillets with plastic wrap and pound to an even thickness.
- Pat the chicken dry.
- Whisk the flour, the salt, the ground ginger, the garlic powder, the ground coriander, the turmeric powder, and the pepper together in a shallow dish.
- Dredge each chicken breast in the seasoning mixture, shaking off any excess.
- Melt the butter and the olive oil in a large skillet over medium-high heat.
- Once the oil and butter mixture is hot, add the chicken and cook, flipping once, until golden-brown and cooked through to 165 degrees F internally, about 4-5 minutes per side.
- Transfer the chicken to a plate.
- To the same pan, add a drizzle of olive oil as needed and reduce the heat to medium.
- Add the white parts of the green onions and cook for 1 minute.
- Add the grated ginger and the minced garlic and cook until fragrant, about 30 seconds.
- Reduce the heat to low and stir in the sauce mixture, scraping up any brown bits at the bottom of the pan with a wooden spoon.
- Bring the sauce to a simmer and cook until thickened, about 1-2 minutes.
- Taste the sauce for seasoning.
- Add the chicken and warm through.
- Garnish with the green parts of the green onions and serve.
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