Thai Coconut Chicken Nuggets
These Thai Coconut Chicken Nuggets are golden, crispy bites of chicken coated in a fragrant coconut-panko crust with lemongrass and ginger.They are quick to prepare, endlessly crowd-pleasing, and absolutely irresistible served alongside a homemade sweet chili dipping sauce.
Equipment
- Large mixing bowl
- Heavy skillet or deep frying pan
- Wire rack
- Shallow dredging bowls
- Instant-read thermometer
Ingredients
- 1.5 lbs boneless skinless chicken breast cut into 1.5-inch pieces
- 0.5 cup full-fat coconut milk for the marinade
- 1 tbsp lemongrass paste
- 1 tsp fresh ginger finely grated
- 1 tsp lime zest
- 0.5 tsp salt for marinade
- 0.25 tsp black pepper for marinade
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- 0.75 cup unsweetened shredded coconut
- 0.5 tsp garlic powder
- 0.5 tsp salt for the crust
- 0.5 cup neutral oil for shallow frying; avocado or vegetable oil works well
- 0.5 cup sweet chili sauce store-bought or homemade, for dipping
Instructions
- In a large bowl, whisk together the coconut milk, lemongrass paste, grated ginger, lime zest, 0.5 tsp salt, and black pepper. Add the chicken pieces and toss well to coat. Let marinate for at least 15 minutes at room temperature or cover and refrigerate for up to 4 hours.
- Set up your dredging station: beat the eggs in one shallow bowl. In a second shallow bowl, combine the panko breadcrumbs, shredded coconut, garlic powder, and remaining 0.5 tsp salt. Stir until evenly mixed.
- Remove the chicken pieces from the marinade and pat lightly with paper towels to remove excess liquid. Working one piece at a time, dip each piece into the beaten egg, letting any excess drip off, then press firmly into the coconut-panko mixture, turning to coat all sides. Set coated nuggets aside on a plate.
- Heat the oil in a heavy skillet over medium-high heat until it reaches 350°F (175°C). You can test readiness by dropping a small pinch of breadcrumbs in; they should sizzle and float immediately.
- Fry the nuggets in batches, being careful not to crowd the pan. Cook for 3 to 4 minutes per side until the crust is deep golden brown and the internal temperature of the chicken reads 165°F (74°C) on an instant-read thermometer.
- Transfer the cooked nuggets to a wire rack set over a baking sheet. Let them rest for 2 minutes before serving to allow the crust to crisp up fully without steaming from below.
- Serve immediately alongside sweet chili dipping sauce and any garnishes you like, such as fresh lime wedges, Thai basil leaves, or sliced scallions.
Notes
For extra crunch, double-coat the nuggets by repeating the egg and coconut-panko dredge before frying. Always use a wire rack after frying rather than paper towels directly, as the rack prevents the bottom crust from going soft. To bake instead of fry, place on a wire rack over a baking sheet, spray generously with oil, and bake at 425°F for 18 to 22 minutes, flipping once halfway. Leftovers reheat best in an air fryer at 375°F for 4 to 5 minutes. Do not reheat in a microwave or the crust will become soft.