Coconut Chicken in a Sweet Chili Sauce

Let me tell you something about crispy chicken. Most recipes are either deep-fried and greasy or baked and boring. This Coconut Chicken in a Sweet Chili Sauce is the perfect middle ground crispy, sticky, sweet, and savory.

We’re talking tender chicken breast pieces coated in a crispy coconut-flour crust, pan-fried until golden, then tossed in a sweet chili sauce with a hint of tomato ketchup.

The coconut adds a subtle nutty sweetness that pairs perfectly with the sweet chili sauce. The flour gives it that crispy texture. And the sauce is simple just water, sweet chili sauce, and ketchup but it’s so good you’ll want to lick the pan.

Thirty-five minutes. One wok. Four servings. And you’ve got a meal that’s better than takeout and faster than delivery.

Let’s make some coconut chicken.

Try my Chicken Burrito Bowl recipe.

Why You’ll Love the Recipe

• 35 minutes start to finish. Faster than takeout.
• Crispy coconut crust. Light, crunchy, and flavorful.
• Sweet chili sauce. Sweet, tangy, and slightly spicy.
• One wok. Minimal cleanup.
• High protein (32g). Chicken breast.
• Gluten free option. Use GF flour.
• Better than takeout. And you know exactly what’s in it.
• Kid friendly. The sweet chili sauce isn’t too spicy.

Try my Chicken, Leek and Pea Pasta Bake recipe.

What You’ll Need to Make

You’ll need a wok or large pan, a deep plate for the flour mixture, a separate bowl for the egg, a cutting board and knife, a spatula or tongs, and a serving dish.

Ingredients (Serves 4):

For the chicken:

• 1.3 lb (600g) chicken breast, chopped into bite-sized pieces
• ½ tsp. ground ginger
• ½ tsp. garlic powder
• 4 tbsp. all-purpose flour
• 4 tbsp. desiccated coconut (unsweetened)
• 1 large egg
• 1 tbsp. olive oil
• 1 tbsp. coconut oil (for frying)
• Salt and pepper, to taste

For the sauce:

• ½ cup (120ml) water
• 5 tbsp. sweet chili sauce
• 2 tbsp. tomato ketchup

For serving (optional, not included in nutrition):

• Cooked rice
• Fresh coriander (cilantro)

Try my Slow Cooker Greek Chicken recipe.

What You’ll Need to Do

Alright, let’s make coconut chicken that’s crispy, sticky, and so good.

First, season the chopped chicken with ground ginger, garlic powder, salt, and pepper. Coat with 1 tablespoon of olive oil.

In a deep plate, combine the flour and desiccated coconut. Mix well.

In a separate bowl, beat the egg and season with salt and pepper.

Coat the chicken pieces by dipping them first into the beaten egg, then into the flour and coconut mixture. Make sure each piece is fully coated.

Heat the coconut oil in a wok or large pan over medium-high heat.

Add the coated chicken to the wok. Fry for 2-3 minutes until golden brown, then turn and fry the other side for another 2-3 minutes until cooked through.

Push the chicken to one side of the wok. Pour the water into the empty space and bring to a boil.

Add the sweet chili sauce and tomato ketchup. Mix well and bring to a boil again.

Combine the sauce with the chicken, stirring to coat every piece. Heat everything together and bring to a boil.

Serve immediately with rice and a sprinkle of fresh coriander.

Eat with chopsticks or a fork. Get some chicken, some sauce, and some rice in every bite.

Easy Ingredient Swaps

• No chicken breast? Use chicken thighs (more juicy) or tofu (vegetarian).
• No desiccated coconut? Use shredded unsweetened coconut or panko breadcrumbs.
• No sweet chili sauce? Use 3 tbsp honey + 2 tbsp chili flakes + 1 tbsp vinegar.
• No tomato ketchup? Use tomato paste + a pinch of sugar.
• No all-purpose flour? Use cornstarch or gluten-free flour.
• No ground ginger? Use fresh grated ginger.
• Gluten free: Use gluten-free flour.

Some Twist and Tweak Ideas

• Spicy version: Add ½ tsp red pepper flakes or a chopped chili to the sauce.
• Garlic version: Add 2 minced garlic cloves to the sauce.
• Ginger version: Add 1 tbsp fresh grated ginger to the sauce.
• Pineapple version: Add ½ cup pineapple chunks to the sauce.
• Lime version: Add 1 tbsp lime juice to the sauce.
• Coriander version: Top with fresh coriander.
• Low carb version: Use almond flour and serve over cauliflower rice.

Some Helpful Tips

• Don’t overcrowd the wok. Fry the chicken in batches if needed. Overcrowding lowers the oil temperature and prevents crispiness.
• Use coconut oil for frying. It adds a subtle coconut flavor that complements the dish.
• Coat the chicken evenly. Make sure each piece is fully coated in egg and the flour-coconut mixture.
• Push the chicken to one side before adding water. This keeps the crispy coating from getting soggy too quickly.
• Bring the sauce to a boil. This helps it thicken and coat the chicken.
• Serve immediately. The chicken stays crispier when served fresh.

Try my Tropical Chicken Mango Stir-Fry recipe.

Some Budget-Friendly Tips

• Chicken breast on sale. Buy in bulk. Freeze what you don’t use.
• Desiccated coconut is cheap. A bag costs a few dollars. Use the rest in baking or granola.
• Sweet chili sauce is affordable. A bottle lasts for months.
• Tomato ketchup is a pantry staple. Store brand is fine.
• Coconut oil is an investment. A jar lasts for months.
• Make a double batch. Twice the chicken. Same amount of work. Freeze half.

Some Serving Ideas

• As a main course. Serve with rice and a side of vegetables.
• For meal prep. Portion with rice. Reheat for lunch all week.
• For a crowd. Double the recipe. Use a larger wok.
• With rice. Jasmine rice, brown rice, or cauliflower rice.
• With noodles. Serve over rice noodles or ramen.
• With a side salad. A simple cucumber salad with rice vinegar.
• For a party. Serve as an appetizer with toothpicks.

Some Storage and Reheating Tips

Fridge: Store in an airtight container for up to 4 days. The chicken will lose some crispiness, but the flavor remains excellent.

Freezer: Freeze for up to 2 months. Thaw overnight in the fridge.

Reheating:

• Skillet (best): Reheat over medium heat for 3-4 minutes, adding a splash of water to loosen the sauce.
• Microwave: 2-3 minutes per portion.
• Oven: 350°F for 8-10 minutes.

Do not reheat more than once. Take out only what you’ll eat.

Final Thoughts

Look, I love takeout crispy chicken. But I don’t love the grease, the mystery ingredients, or the wait. This Coconut Chicken in a Sweet Chili Sauce gives you all the flavor of your favorite takeout in 35 minutes, with one wok and ingredients you can pronounce.

Crispy coconut-crusted chicken. A sweet, tangy chili sauce. Served with rice and fresh coriander.

Thirty-five minutes. 32g of protein. Better than takeout.

Make it for a weeknight dinner. Make it for meal prep. Make it when you’re craving something crispy, saucy, and delicious.

However you serve it, you’re getting a chicken dish that’s anything but boring.

Now go make some coconut chicken.

~ Danny Davis

P.S. If you try the spicy version with extra chili, let me know. That’s my go-to upgrade. The heat with the sweet coconut and chili sauce? Perfect balance.