Coconut Chicken Thai Slaw

This crispy coconut chicken elevates basic cutlets to an island-inspired treat with a crunchy coconut exterior, matched with a zesty Thai-style slaw that adds brightness to each mouthful. Together they create just the right mix of crunch and freshness that'll whisk your tastebuds right to Southeast Asia.

I whipped up this dish when I was bored with our standard chicken dinners. The mix of that crunchy coconut coating with the zingy slaw quickly turned into my spouse's top pick whenever we have friends over.

Ingredients

• Chicken breasts: Flatten them thin for quick cooking and super tender meat
• Shredded coconut: Gives you that amazing tropical crunch that defines this dish
• Gluten free flour: Serves as the perfect first layer for your coating
• Fresh cabbage slaw mix: Cuts down on prep while adding vibrant crunch
• Fish sauce: Brings that genuine savory depth essential to Thai cooking
• Fresh cilantro: Adds a burst of freshness with its unique herbal flavor
• Peanut butter: Forms a rich dipping sauce that works beautifully with the coconut

Step-by-Step Instructions

Prepare the chicken:

Flatten chicken cutlets between sheets of parchment to about 1/4 inch thickness. This helps them cook evenly and makes them tender. Sprinkle both sides with salt and pepper to start building layers of taste.

Create your breading station:

Arrange three shallow dishes - one with gluten free flour, another with whisked egg, and the last with seasoned shredded coconut. This setup makes the coating process smooth and tidy.

Coat the chicken:

First roll each piece in flour and tap off extra, then dunk fully in egg letting excess drip away, and finally press firmly into coconut for complete coverage. These three layers create the ultimate crispy outside.

Pan sear to golden perfection:

Warm a cast iron pan over medium heat with a spoon of coconut or peanut oil until it shimmers. Gently place coated chicken in hot oil and cook about 3 minutes each side until the coconut turns golden but not burnt.

Finish in the oven:

Move the pan with seared chicken into a 400°F preheated oven for 10-15 minutes until chicken hits 165°F inside. Oven cooking makes sure the chicken cooks through without burning the coconut coating.

Prepare the vibrant slaw:

As chicken bakes, mix all slaw dressing items in a big bowl: lime juice, rice vinegar, tamari, fish sauce, honey, peanut oil, garlic, ginger, and chopped jalapeño. Stir well then toss in cabbage mix, cilantro, and bean sprouts until everything's nicely coated.

Make the peanut dipping sauce:

In a small bowl mix peanut butter, sesame oil, lime juice, tamari, rice vinegar, and sriracha until smooth and easy to pour. If it's too thick, add warm water bit by bit until it flows right.

Serve and garnish:

Cut chicken into strips and lay over your dressed slaw. Top with crushed peanuts and extra cilantro for added freshness and crunch. Put lime wedges and peanut sauce on the side.

The coconut flakes really steal the show in this dish. I found out how amazing they can be when trying to copy a meal I enjoyed at a seaside spot in Thailand. Coconut gives this incredible texture that regular breadcrumbs just can't match. Even my mother-in-law who says she hates coconut has asked me for this recipe multiple times.

Make Ahead Tips

You can bread the chicken up to 8 hours before cooking and keep it in the fridge on a wire rack over a baking sheet. This keeps air flowing around it so the coating stays crisp. I often do the prep in the morning for an easy dinner later. The slaw actually gets better when made 1-2 hours ahead as flavors blend nicely while the cabbage stays crunchy.

Perfect Pairings

This chicken tastes great with jasmine rice or rice noodles that help tone down the strong flavors and soak up that yummy peanut sauce. If you want fewer carbs, try cauliflower rice instead. A cold Thai beer like Singha or a slightly sweet Riesling works really well with the tropical coconut taste.

Customization Options

This recipe can take all kinds of changes without any fuss. If you don't eat meat, swap in firm tofu that's been pressed and cut into flat pieces. Don't like coconut coating? Try crushed macadamia nuts or panko crumbs for a different but still tasty crunch. If you love spicy food, add more sriracha to the peanut sauce or extra jalapeño in the slaw dressing to crank up the heat.

Make this dish when you want to wow your guests or just enjoy something special on a weeknight—it'll be a crowd-pleaser every time!

Recipe Q&A

→ Can I prep this ahead of time?

The chicken is best crunchy and fresh, so cook it right before eating. You can make the peanut sauce and slaw dressing a day or two early and keep them in the fridge, though. Prep the cabbage mix on the same day, but wait to add the dressing so it stays crisp.

→ What can I use instead of fish sauce?

If you’re out of fish sauce, try tamari or soy sauce with a little sugar. Another option is Worcestershire sauce with a splash of lime. For a vegetarian fix, go for diluted miso paste or use coconut aminos with lime juice for a similar flavor boost.

→ How do I tell if the chicken’s done?

The safest way is to use a meat thermometer—165°F (74°C) means it's ready. If you don’t have one, cut into the chicken to check that the juices run clear. With its thin cut, it should only take about 3 minutes on each side on the stove, then 10-15 minutes in the oven.

→ What’s good to have with this?

This dish already feels like a full meal, but extras like rice or noodles can soak up the delicious sauces. For lighter choices, serve it with cucumber salad dressed in sesame oil and rice vinegar. Grilled pineapple is another awesome option to bring out the tropical vibe.

→ Can gluten-free folks eat this?

Absolutely, it’s gluten-free as long as you stick to gluten-free flour (many are marked on the package). Also, double-check your tamari, peanut butter, and any bottled ingredients to make sure they’re certified gluten-free too.

→ How hot does this end up?

The spice level is mild to medium and flexible. Jalapeño in the slaw and sriracha in the sauce bring the heat. To tone it down, remove seeds from the jalapeño or skip some; for more fire, keep them in and add chili flakes if you’re feeling adventurous.