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Recipe: Coconut Fried Chicken

The subtle sweetness from the coconut along with the aromatic 5 spice powder adds a lovely Oriental flavour to this classic fried chicken recipe and is sure to impress your friends and family.


2 large chicken breasts, thickly sliced into approximately 6 pieces from each chicken breast
1 litre vegetable oil, for deep frying

200g plain flour
1tbsp Chinese 5 spice powder
1tbsp dried coriander
1tbsp sea salt flakes
100g plus 2tbsp desiccated coconut
100ml Nature’s Charm Evaporated Coconut Milk
2 medium eggs, whisked

Cooking Method

Serves 4

1. Mix the coating in a large bowl by combining 100g of the plain flour with the other dry ingredients, keeping the other 100g of flour and 2 tbsp of desiccated coconut to the side.

2. In another bowl mix together the Nature’s Charm Evaporated Coconut Milk and the whisked eggs.

3. Fill a large, heavy-based saucepan or a deep fryer with the vegetable oil and heat to 180c.

4. To coat the chicken, first place the remaining 100g plain flour into a third bowl and coat the chicken in flour, tapping off any excess. Then dip into the evaporated milk and egg mixture carefully shaking off any excess mixture. Finally place into the dry coating mixture ensuring that the chicken is fully coated. Place onto a clean plate until ready to cook. Repeat until you have coated all of the chicken.

5. Carefully cook 2-3 pieces of chicken at a time, ensuring not to over-crowd the pan. Turn the chicken over during cooking and these should take 5-6 minutes to cook. Remove from the pan and place onto clean kitchen paper to drain any excess oil. Sprinkle over some of the remaining desiccated coconut at this point.

6. When all the chicken is cooked serve with a dipping sauce of your choice, such as satay sauce.