Coconut Chicken with Sweet Ginger Sauce

This was one of those make-it-up-as-I-go recipes. Sometimes they turn out great, sometimes… not so much.

This one was definitely a great one!

The chicken came out super crispy and savory. The slightly spicy and sweet sauce really balances everything perfectly.

prep time:10 min
cook time:12 min
ready in:20 min
  • 1.5 - 2 lbs chicken thighs
  • 1 cup coconut flakes
  • 1/2 cup coconut flour
  • 1 tsp smoked paprika
  • 2 tsp sea salt, divided
  • 1/2 tsp white pepper
  • 1 tsp parsley flakes
  • 2 eggs
  • 3 tbsp coconut oil (or more for frying)
  • (for sauce)
  • 1/2 cup coconut milk
  • 1 tbsp honey
  • 1-2 tsp ginger (to taste)
  • 1/2 tsp sea salt
  • 2 tbsp gluten-free tamari (or coconut aminos)
  • 1 tsp lemon juice
  • Cut chicken into 2 - 3" chunks.
  • Warm coconut oil in large skillet over medium heat.
  • In a large bowl, add coconut flour, 1/2 tsp sea salt, pepper, parsley and paprika. Mix well to combine flavors and add chicken to bowl. Toss to completely coat chicken in flour.
  • In a small bowl, crack and whisk 2 eggs.
  • In a medium bowl add coconut flakes and 1/2 tsp salt.
  • Transfer one piece of chicken at a time to eggs and then to coconut flakes coating each piece evenly.
  • For Sauce... In a small sauce pan, over medium heat, combine sauce ingredients. Mix well until sauce is hot but not boiling. For thicker sauce add 1 teaspoon arrowroot or potato starch.
  • Pour sauce over chicken or use for dipping.