Coconut Crusted Chicken Thai Slaw

This coconut crusted chicken transforms ordinary cutlets into a tropical delight with crispy coconut coating, paired with a vibrant Thai-inspired slaw that brightens every bite. The combo creates the perfect balance of textures and flavors that will transport your taste buds straight to Thailand.

I first made this recipe when craving something different from our usual weeknight chicken dishes. The combination of crunchy coconut crust with the tangy slaw quickly became my husband's most requested meal for dinner guests.

Ingredients

• Chicken breasts: Butterflied and pounded thin ensures quick even cooking and maximum tenderness
• Shredded coconut: Creates that irresistible tropical crunch that makes this dish special
• Gluten free flour: Works perfectly as the base layer for the breading
• Fresh cabbage slaw mix: Saves prep time while providing colorful crunch
• Fish sauce: Adds that authentic umami depth that defines Thai cuisine
• Fresh cilantro: Brightens everything with its distinctive herbal notes
• Peanut butter: Creates a luscious dipping sauce that complements the coconut perfectly

Step-by-Step Instructions

Prepare the chicken:

Pound chicken cutlets between parchment paper until uniformly thin about 1/4 inch thick. This ensures even cooking and tenderizes the meat. Season both sides lightly with salt and pepper to build flavor from the beginning.

Create your breading station:

Set up three shallow bowls one with gluten free flour, one with beaten egg, and one with shredded coconut seasoned with salt and pepper. This assembly line makes the coating process neat and efficient.

Coat the chicken:

Dredge each cutlet first in flour, shaking off excess, then dip completely in beaten egg allowing extra to drip off, and finally press firmly into coconut ensuring full coverage. The three layer coating creates the perfect crispy exterior.

Pan sear to golden perfection:

Heat a cast iron skillet over medium heat with a tablespoon of coconut oil or peanut oil until shimmering. Place coated chicken carefully in hot oil and sear for approximately 3 minutes per side until the coconut turns a beautiful golden brown but not dark.

Finish in the oven:

Transfer the seared chicken in the skillet to a preheated 400°F oven for 10–15 minutes until chicken reaches 165°F internal temperature. The oven ensures the chicken cooks through completely without burning the delicate coconut coating.

Prepare the vibrant slaw:

While chicken bakes, combine all slaw dressing ingredients in a large bowl: lime juice, rice vinegar, tamari, fish sauce, honey, peanut oil, garlic, ginger, and diced jalapeño. Whisk until fully incorporated then add cabbage mix, cilantro, and bean sprouts, tossing thoroughly to coat every strand.

Make the peanut dipping sauce:

In a small bowl whisk together peanut butter, sesame oil, lime juice, tamari, rice vinegar, and sriracha until smooth and pourable. If too thick, add a teaspoon of warm water until desired consistency is reached.

Serve and garnish:

Slice the chicken into strips and arrange over a bed of the dressed slaw. Sprinkle with chopped peanuts and additional cilantro for freshness and crunch. Serve with lime wedges and the peanut dipping sauce on the side.

Pin it

The shredded coconut is truly the star ingredient in this recipe. I discovered its magical properties when trying to recreate a dish I had at a beachside restaurant in Thailand. The coconut creates this incredible textural contrast that ordinary breadcrumbs simply cannot match. My mother-in-law who claims to dislike coconut has asked for this recipe three times.

Make Ahead Tips

The chicken can be breaded up to 8 hours ahead and stored covered in the refrigerator on a wire rack over a baking sheet. This allows air circulation to prevent the coating from becoming soggy. I often prep in the morning for an effortless dinner. The slaw actually benefits from being made 1–2 hours ahead as the flavors meld beautifully while the cabbage maintains its crunch.

Perfect Pairings

This dish pairs wonderfully with jasmine rice or rice noodles which help balance the bold flavors and provide something to soak up that delicious peanut sauce. For a lower carb option, cauliflower rice works beautifully. A cold Thai beer like Singha or a crisp Riesling with slight sweetness complements the tropical coconut flavors perfectly.

Customization Options

The recipe is incredibly versatile and forgiving. Vegetarians can substitute firm tofu, pressed and sliced into planks, for the chicken. If coconut isn’t your favorite coating, try crushed macadamia nuts or panko breadcrumbs for a different but equally delicious crunch. Heat lovers can increase the sriracha in the peanut sauce or add more jalapeño to the slaw dressing to dial up the spice level.

Pin it

Serve this dish to impress guests or enjoy it as a flavorful weeknight dinner—it’s guaranteed to be a hit every time!

Frequently Asked Questions

→ Can I make this dish ahead of time?

While the chicken is best served fresh and crispy, you can prepare components ahead of time. Make the peanut sauce and slaw dressing up to 2 days in advance and refrigerate. The cabbage mix can be prepped the morning of, but wait to dress it until serving time to maintain crispness. The chicken should be breaded and cooked just before serving for optimal texture.

→ What can I substitute for fish sauce?

If you need a fish sauce alternative, try using a combination of soy sauce (or tamari) and a pinch of sugar. Another option is Worcestershire sauce mixed with a bit of lime juice. For a vegetarian version, use miso paste diluted with water or coconut aminos with a splash of lime juice for that umami flavor.

→ How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). If you don't have a meat thermometer, check that the juices run clear when pierced with a knife. Since the chicken is pounded thin, it cooks relatively quickly - about 3 minutes per side on the stovetop and then 10-15 minutes in the oven should be sufficient.

→ What sides pair well with this dish?

This coconut crusted chicken with Thai slaw is a complete meal on its own, but you could serve it with steamed jasmine rice or rice noodles to absorb the delicious sauces. For a lighter option, add a cucumber salad dressed with rice vinegar and sesame oil. Grilled pineapple spears also complement the tropical coconut flavors beautifully.

→ Is this dish gluten-free?

Yes, this dish is designed to be gluten-free when made with gluten-free flour as specified in the ingredients. Just be sure to check your tamari is certified gluten-free (most are, unlike regular soy sauce). Also verify that your peanut butter and other bottled ingredients don't contain hidden gluten sources.

→ How spicy is this dish?

The spice level is moderate and customizable. The heat comes primarily from the jalapeño in the slaw and sriracha in the peanut sauce. For a milder version, remove the seeds from the jalapeño or use less of it, and reduce or omit the sriracha. For more heat, include the jalapeño seeds or add a pinch of red pepper flakes to both the slaw and sauce.