Coconut Chick Ders Recipe

Prepare and season

Pat the chicken thighs dry with paper towels. Trim any excess fat and cut into 1 to 1½-inch pieces. In a bowl season the chicken with kosher salt, black pepper, ground cumin, and garlic powder; toss to coat evenly.

Heat a large skillet or sauté pan over medium-high heat. Add the coconut oil and swirl to coat. When the oil is hot and shimmering, add the chicken in a single layer (work in batches if needed). Sear without moving for 2–3 minutes, until the underside is golden brown. Flip and cook another 2 minutes until browned but not fully cooked through (the chicken will finish cooking in the sauce). Remove the chicken to a plate and set aside.

Reduce heat to medium. In the same skillet add the diced onion and sauté for 3–4 minutes until translucent and softened, scraping up browned bits from the pan. Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Pour in the coconut milk and chicken stock (or water). Stir in lime juice, soy sauce, brown sugar, and red chili flakes. Bring the mixture to a gentle simmer.

Whisk the cornstarch with the cold tablespoon of water to make a smooth slurry. Slowly drizzle the slurry into the simmering coconut sauce while stirring. Continue to simmer 2–3 minutes until the sauce thickens slightly and becomes glossy.

Return the seared chicken pieces and any accumulated juices to the pan, submerging them in the sauce. Simmer gently for 6–8 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has reduced to a coating consistency. Taste and adjust seasoning: add a pinch more salt, a squeeze of lime, or a pinch of sugar if needed.

While the chicken finishes, toast the shredded coconut in a small dry skillet over medium heat, stirring constantly for 2–3 minutes until golden and aromatic. Remove from heat to avoid burning.

Stir roughly chopped cilantro into the sauce right before serving. Spoon the coconut chicken over warmed jasmine rice. Sprinkle toasted shredded coconut over the top and garnish with extra cilantro leaves and lime wedges alongside.

Serve immediately so the sauce is warm and silky. Leftovers will keep covered in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of water or coconut milk to loosen the sauce.