Sticky Coconut Chicken
Delight your taste buds with this irresistibly flavorful Sticky Coconut Chicken recipe, a perfect fusion of sweet, savory, and aromatic ingredients. Tender boneless chicken thighs are marinated in a rich blend of creamy coconut milk, soy sauce, and a splash of fish sauce, complemented by brown sugar, garlic, ginger, and a hint of tangy lime juice. After a quick sear, the chicken is simmered to perfection in a sticky, caramelized sauce that clings to every bite. Garnished with toasted sesame seeds and fresh scallions, this dish is as visually stunning as it is delicious. Pair it with steamed jasmine rice for a perfect weeknight dinner infused with tropical allure. Whether you’re craving bold Asian-inspired flavors or a comforting homemade meal, this recipe delivers crowd-pleasing results in just under an hour.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (boneless, skinless)
- 1 cup Coconut milk (unsweetened)
- 0.25 cup Soy sauce
- 3 tablespoons Brown sugar
- 1 tablespoon Fish sauce
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 tablespoon Lime juice
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Vegetable oil
- 1 tablespoon Sesame seeds (optional, for garnish)
- 2 stalks Scallions (chopped, optional for garnish)
Instructions
In a medium bowl, whisk together coconut milk, soy sauce, brown sugar, fish sauce, minced garlic, grated ginger, and lime juice. This will be your marinade and sauce base.
Add the chicken thighs to the bowl and ensure they are fully coated in the marinade. Cover and refrigerate for 30 minutes to 2 hours for maximum flavor.
Heat the vegetable oil in a large skillet or non-stick pan over medium-high heat.
Remove the chicken from the marinade (reserving the marinade for later) and place the thighs in the skillet. Sear the chicken on both sides until golden brown, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. Pour the reserved marinade into the skillet and bring it to a simmer. Cook for 5 minutes to allow the sauce to thicken slightly and ensure the marinade is fully cooked.
In a small bowl, mix the cornstarch and water to create a slurry. Slowly whisk this mixture into the simmering sauce to thicken it further.
Return the chicken thighs to the skillet, spooning the sticky sauce over the top. Cover and cook for an additional 8-10 minutes, or until the chicken is fully cooked and tender.
Once done, remove from heat and sprinkle with sesame seeds and chopped scallions, if desired.
Serve hot with steamed rice or your choice of side dishes.
Nutrition Facts
Calories |
2182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.5 g | 181% | |
| Saturated Fat | 71.0 g | 355% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 4106 mg | 179% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 36.0 g | ||
| Protein | 170.4 g | 341% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2567 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
