Crispy Coconut Chicken with Spicy Coconut Sauce

This dish features tender chicken breasts coated in a crispy, golden cornstarch crust, infused with a hint of coconut and spices. The light coconut milk sauce, enhanced with garlic and smoked paprika, adds a creamy, spicy kick that perfectly complements the crispy chicken. It's a delightful blend of traditional frying techniques and creative flavor combinations, making it a standout meal that's both comforting and exciting.

Ingredients:

• 4 boneless, skinless chicken breasts
• ¾ cup light canned coconut milk
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• ½ tsp black pepper
• ½ tsp salt-free chili powder
• ½ tsp ground thyme
• ¾ cup cornstarch
• 2–3 tbsp sunflower oil (for shallow frying)

Instructions:

1. In a bowl, mix together the garlic powder, smoked paprika, cayenne pepper, black pepper, chili powder, and thyme.
2. Coat the chicken breasts in the spice mixture, ensuring an even layer on all sides.
3. Dredge the seasoned chicken in cornstarch until fully coated. Shake off any excess cornstarch.
4. Heat the sunflower oil in a large skillet over medium heat. Once hot, add the chicken breasts to the skillet.
5. Fry the chicken for about 5-7 minutes on each side or until golden brown and cooked through. Remove from the skillet and let rest on a paper towel to absorb excess oil.
6. In a separate saucepan, combine the light coconut milk with a pinch of cayenne and smoked paprika. Heat gently, stirring until warmed through.
7. Serve the crispy chicken with the spicy coconut sauce drizzled on top or on the side.