Crispy Thai Coconut Chicken with Sweet Chili Sauce

Golden, crispy coconut-coated chicken served with a sticky-sweet chili sauce — this Crispy Thai Coconut Chicken with Sweet Chili Sauce is a flavor explosion you’ll want again and again! 🌶️🍗 The crunch of the coconut, the juiciness of the chicken, and that tangy-sweet heat from the sauce come together for a dish that’s both comforting and exotic.

It’s easy enough for a weeknight, yet fancy enough to impress guests. One bite, and you’ll feel like you’re on a sunny beach in Thailand — warm breezes, bright flavors, and pure deliciousness. ☀️🌴

---

The Story Behind the Recipe 💬

This recipe was born after a trip to a local Thai restaurant where I had the most amazing coconut chicken appetizer. 🥰 I couldn’t stop thinking about that perfect balance — crispy on the outside, tender inside, and dipped in that signature sweet chili sauce.

So, I set out to recreate it at home — and after a few kitchen experiments (and a few extra taste tests, of course 😉), this version became a family favorite. It’s got everything I love: crunch, spice, sweetness, and that beautiful tropical coconut aroma.

Now, it’s a go-to for busy nights or when I want to bring a little island sunshine to our dinner table.

---

What Makes This Recipe Special? ✨

🥥 Coconut crunch – light, crispy, and flavorful coating.
🌶️ Sweet chili dipping sauce – spicy, tangy, and addictive.
🍗 Tender, juicy chicken – perfectly fried or baked.
⏱️ Quick & easy – ready in just 30 minutes.
🍽️ Family favorite – both adults and kids love it!

---

Ingredients – Fresh, Simple & Full of Flavor 🛒

For the Chicken:

• 2 large chicken breasts, cut into strips 🍗
• ½ cup all-purpose flour
• 2 large eggs, beaten 🥚
• 1 cup shredded sweetened coconut 🥥
• ½ cup panko breadcrumbs
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Oil for frying (or olive oil spray if baking)

For the Sweet Chili Sauce:

• ½ cup Thai sweet chili sauce (store-bought or homemade) 🌶️
• 1 teaspoon lime juice 🍋
• ½ teaspoon soy sauce
• Optional: a pinch of red chili flakes for extra heat

For Garnish:

• Chopped cilantro 🌿
• Lime wedges 🍋

---

Step-by-Step Cooking Instructions 👩‍🍳

Step 1: Prepare the Breading Station
Set up three bowls — one with flour, one with beaten eggs, and one with the shredded coconut and panko mixed together.

Step 2: Coat the Chicken
Season chicken strips with salt and pepper. Dredge each piece in flour, then dip into the eggs, and finally coat generously with the coconut-panko mixture.

Step 3: Fry or Bake the Chicken

• To fry: Heat oil in a skillet over medium heat. Fry the chicken in batches for 3–4 minutes per side, until golden brown and cooked through.
• To bake: Preheat oven to 400°F (200°C). Place chicken on a lined baking sheet, spray lightly with oil, and bake for 18–20 minutes, flipping halfway through.

Step 4: Make the Sweet Chili Sauce
In a small bowl, whisk together Thai sweet chili sauce, lime juice, soy sauce, and chili flakes if desired.

Step 5: Serve & Enjoy
Serve the crispy coconut chicken with the sweet chili sauce on the side for dipping — or drizzle it right over the top! 🌶️🥥

---

Serving Suggestions – What to Pair It With 🍽️

• 🍚 Steamed jasmine or coconut rice
• 🥗 Thai cucumber salad or mango slaw
• 🌽 Grilled corn with lime butter
• 🍹 A chilled iced tea or coconut water
• 🥥 Serve over rice bowls with extra sweet chili drizzle

---

Customization & Variations 🧂

🔥 Extra spicy: Add sriracha or crushed chili flakes to the sauce.
🥥 More coconut flavor: Mix coconut milk into the egg wash.
🥬 Healthier option: Air fry instead of deep fry.
🍤 Seafood swap: Use shrimp instead of chicken for a Thai coconut shrimp twist!
🌱 Vegetarian version: Use tofu or cauliflower florets.

---

Storing & Reheating 🧊

Store leftover coconut chicken in an airtight container for up to 2 days.
Reheat in the oven or air fryer at 375°F (190°C) for 5–7 minutes to bring back the crispiness.
Keep the sweet chili sauce separate until serving.

---

Nutritional Snapshot (Per Serving – Approx.) ⚖️

Calories: 410
Protein: 33g
Carbohydrates: 25g
Fat: 20g
Sugar: 8g
Sodium: 420mg

---

Reader Q&A – Common Questions 💭

1. Can I bake instead of frying?
Yes! Bake at 400°F for 20 minutes, flipping halfway for even crispiness.

2. Can I use unsweetened coconut?
Yes, but the sweetened version adds a lovely hint of sweetness that pairs with the sauce.

3. What if I don’t have panko breadcrumbs?
You can use regular breadcrumbs, but panko gives a crispier texture.

4. Can I air fry this recipe?
Absolutely! Air fry at 375°F for 10–12 minutes until golden and crisp.

5. Can I use chicken thighs?
Yes! Thighs stay juicy and are great for this recipe.

6. How spicy is the sauce?
It’s mild, but you can add chili flakes or sriracha for more heat.

7. Can I make it ahead?
Yes! Bread the chicken and store in the fridge for up to 6 hours before cooking.

8. Can I freeze it?
Yes, freeze cooked chicken on a tray, then store in a freezer bag. Reheat in the oven.

9. Can I use coconut flour for a gluten-free option?
Yes, replace flour and panko with coconut flour and gluten-free breadcrumbs.

10. What goes best with this chicken?
Steamed rice, a light salad, or even lettuce wraps for a fresh contrast.

---

Final Thoughts 🌸

This Crispy Thai Coconut Chicken with Sweet Chili Sauce is everything you crave in one bite — sweet, spicy, crunchy, and oh-so-satisfying. 🥥🌶️ Whether you fry, bake, or air fry it, the result is golden, flavorful, and perfect for sharing (though you might not want to!).

It’s tropical comfort food at its best — simple, delicious, and made with love. 💛

---

🍽️ Tried This Recipe?

If you made this Crispy Thai Coconut Chicken with Sweet Chili Sauce, I’d love to hear how it turned out! 💬
👉 Don’t forget to follow @mamacooksdinner on Pinterest for more crispy, flavorful, and family-loved recipes! 💛

Join us on Telegram for quick updates 👉	Join Now
Join us on WhatsApp for free tips 👉	Join Now
Read a New Recipe 👉	Read Now