Chinese Coconut Chicken Recipe
This Chinese Coconut Chicken Recipe brings together the best of Asian flavors with creamy coconut goodness.
Equipment
- Large wok or skillet
- Cutting board
- Sharp knife
- Measuring cups
- Measuring spoons
- Wooden spoon
- Small bowl for mixing
Ingredients
- 1 lb boneless chicken thighs cubed
- 1 can 14 oz coconut milk
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 cloves garlic minced
- 1 inch fresh ginger grated
- 1 tbsp vegetable oil
- 1 tsp cornstarch
- 1/2 tsp red pepper flakes
- 2 green onions chopped
- Salt and pepper to taste
Instructions
- Cut chicken into bite-sized pieces.
- Heat oil in wok over medium heat.
- Add garlic and ginger to wok.
- Cook aromatics for 30 seconds.
- Add chicken pieces to wok.
- Cook chicken until golden brown.
- Pour coconut milk into wok.
- Add soy sauce and oyster sauce.
- Mix cornstarch with 2 tbsp water.
- Add cornstarch mixture to wok.
- Simmer sauce until it thickens.
- Season with salt and pepper.
- Garnish with chopped green onions.
- Serve hot over steamed rice.
Notes
- Use chicken thighs instead of breasts for more tender, juicy meat
- Don't skip the cornstarch - it helps thicken the coconut sauce perfectly
- Fresh ginger and garlic make a huge difference in flavor
- Let the sauce simmer to develop deeper coconut flavors
- Adjust red pepper flakes based on your heat preference