Crunchy Coconut Chicken Pressure Cooker Recipe
This coconut chicken recipe uses pressure cooking and layered breading with panko and shredded coconut for ultra crispy, flavorful, and juicy bites ready in under an hour.
Equipment
- 1 Mixing bowl Large
- 1 Skillet Large for frying
- 1 Pressure cooker For initial cooking phase
Ingredients
Main ingredients
- 3 Boneless, skinless chicken breasts 8 oz. each, cut to strips or bites
- 1 cup Canned coconut milk
- 2 tablespoon Fresh lime juice
- 1 tablespoon Fish sauce
- 1 ½ cups All-purpose flour mixed with 2 tablespoon cornstarch, salt and pepper
- 2 tablespoon Cornstarch mixed with flour
- Kosher salt to taste
- Black pepper to taste
- 3 Large eggs beaten
- 1 ½ cups Panko breadcrumbs
- 1 ½ cups Unsweetened shredded coconut
- 2 cups Vegetable oil for frying
Instructions
Instructions
- Cut chicken breasts into strips or bite-sized pieces for even cooking.
- Whisk coconut milk, lime juice, and fish sauce together to make marinade. Toss chicken in and marinate for at least 30 minutes.
- Mix flour, cornstarch, salt, and pepper in a shallow dish. Beat eggs in a second dish. Combine panko and shredded coconut in a third.
- Remove chicken from marinade and dredge: first in flour mixture, then egg, then panko and coconut blend.
- Heat oil in skillet over medium-high. Fry chicken in batches, 3-4 minutes per side until golden brown and crispy.
- Transfer fried chicken to a paper towel-lined plate to drain excess oil.
- Optionally serve with sriracha mayo dip or fresh lime wedges.
- Store leftovers in airtight container for up to 4 days in fridge.
- Freeze by spreading out on tray first, then transfer to freezer bag. Keeps 2-3 months.
- Reheat gently in oven or skillet to revive crisp. Avoid overmicrowaving.
- Thighs can be substituted for breasts; monitor time to avoid overcooking.
Notes
Thin strips cook faster and absorb flavor better. Be sure your oil is hot before frying for maximum crisp. Store fried chicken properly to maintain texture for leftovers.