Baked Coconut & Chilli Chicken was supposed to be something like our Malaysian hawker-style crispy fried chicken but I used dried grated coconut instead of breadcrumbs (panko) as coating. It’s some tender, juicy, spicy and flavourful chicken. It tastes almost as good cool as just out from the oven.
Recipe adapted from Singapore Shiok
- 16 chicken drumsticks (or 1.2kg chicken, divided into 16 pcs)
- 2 tbsp plain mayonnaise
- 4 cloves garlic, peeled and minced
- 1 tbsp chilli powder (or to taste)
- 1 tsp salt
- 1 tsp turmeric powder
- ½ tsp sugar
- 1 tbsp lime juice
- ½ tsp black pepper
- 1 cup dried grated coconut (or panko breadcrumbs)
- 2 tbsp vegetable or sunflower oil
- Put mayonnaise, garlic,chilli powder, salt, turmeric, sugar, lime juice and pepper into a large mixing bowl.
- Thoroughly dry chicken pcs and add to spice mixture. Mix thoroughly and leave for 10 mins.
- Preheat oven at 210C.
- Put grated coconut (or panko) onto a plate and coat each chicken pcs in coconut on all sides, pressing coconut on chicken gently.
- Transfer chicken pcs to a lined baking or casserole dish, ensuring chicken pcs are in a single layer. Scrape off residual marinade from bowl and drizzle over chicken pcs.
- Sprinkle and press on lightly remaining coconut (or panko) over chicken pcs. Spray or drizzle oil over chicken pcs and leave to marinate for another 10 mins so coconut (or panko) absorbs marinade and oil.
- Bake for 20 mins or till golden, then reduce temperature to 190C and bake another 25 mins or till chicken is crusty on top.
- Remove from oven and serve with rice and a simple side salad of cucumbers and tomatoes or acar.
This recipe’s actually for 4 persons, and I made 10 chicken drumsticks with half the marinade for both Dunster and I. So I think, making double the quantity would be a very good idea. I also think it was the mayo, chilli and grated coconut combi that had made it different and Dunster agreed that baked crumbs were really yummy, delish!!
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