Sticky Coconut Chicken
This Sticky Coconut Chicken is all about bold flavors and tender, juicy chicken that’s hard to resist! Sweet, spicy chicken with a hint of coconut and the simplicity of cooking it all in one pan! The chicken is marinated in coconut milk, infusing it with a subtle richness and sweetness, before being cooked in a skillet and finished with a wonderfully sticky glaze. It's easy to make, uses simple ingredients, and delivers big flavors. Serve with some rice and veg for a dish everyone will love.
Ingredients
Marinade
- 1 ¼ cups coconut milk (see note 1)
- ½-1 teaspoon red pepper flakes (see note 2)
- 1- inch chunk fresh ginger grated (see note 3)
- 4 garlic cloves minced (see note 4)
Sauce
- ½ cup rice wine vinegar
- ½ cup water
- ⅓ cup sugar (see note 5)
- 2 tablespoon soy sauce
For the chicken
- 8 boneless skinless chicken thighs
- 1 tablespoon oil
Instructions
- Mix the coconut milk, red pepper flakes, grated ginger and minced garlic in a large bowl or ziplock bag.1 ¼ cups coconut milk½-1 teaspoon red pepper flakes1- inch chunk fresh ginger4 garlic cloves
- Add the chicken and marinate for at least 4 hours but up to 24 hours.8 boneless skinless chicken thighs
To cook
- Mix the sauce ingredients together and set to one side.½ cup rice wine vinegar½ cup water⅓ cup sugar2 tablespoon soy sauce
- Place a large non-stick frying pan over a high heat. Once it is hot, add the oil and arrange the chicken thighs in a single layer with the smooth side down. (discard the marinade)1 tablespoon oil
- Reduce the heat to medium/low and cook the chicken for 10 minutes.
- Turn the chicken over and pour over the sauce mixture.
- Allow the chicken to cook for a further 10 minutes, then carefully use a spoon to glaze the chicken.
- Cook for another 5-10 minutes until the chicken is cooked and the glaze is thick and sticky.
Notes
- I prefer regular full-fat coconut milk as it helps keep the chicken extra juicy, but you can use light coconut milk if you prefer.
- You can add more or less to taste. As written, it has a little pep to it but no real heat.
- Fresh ginger adds so much to the marinade. I keep a root of ginger in a ziplock bag in my freezer and then just grate it with the skin on straight from the freezer. You could substitute it with ginger paste.
- As with every recipe I write, I will always encourage you to measure garlic with your heart! So feel free to add more.
- I use regular white granulated sugar, but you can substitute it for light brown sugar if you prefer.
Tried this recipe?Let us know how it was!
Nutrition
Calories: 498kcal | Carbohydrates: 20g | Protein: 46g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 215mg | Sodium: 724mg | Potassium: 747mg | Fiber: 1g | Sugar: 17g | Vitamin A: 200IU | Vitamin C: 1.4mg | Calcium: 37mg | Iron: 4.4mg
Nutrition is per serving
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