Ainsley Harriott Schnitzel-Style Crispy Coconut Chicken with Ginger Beer BBQ Sauce & Zesty Coleslaw
Ainsley Harriott's Schnitzel-Style Crispy Coconut Chicken is a golden and indulgent recipe, which calls for crunchy desiccated coconut and a bold homemade Ginger Beer BBQ Sauce. It's the ultimate Caribbean twist on a classic crispy chicken dinner, ready in just 35 minutes.
Equipment
- Large Frying Pan
- Rolling Pin
- Cling Film
- Small Saucepan
- Large Mixing Bowl
- 3 Shallow Bowls
- Kitchen Paper
Ingredients
For the Crispy Coconut Chicken
- 4 large chicken breasts boneless and skinless
- 75 g desiccated coconut
- 75 g panko breadcrumbs
- 40 g plain flour
- 2 large eggs beaten
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp ground allspice
- 1/2 tsp sea salt
- freshly ground black pepper
- 3 tbsp sunflower oil for frying
For the Ginger Beer BBQ Sauce
- 200 ml ginger beer not diet — full sugar only
- 3 tbsp tomato ketchup
- 2 tbsp dark soy sauce
- 1 tbsp dark brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1 clove garlic crushed
- 1/2 tsp ground ginger
- cayenne pepper pinch
For the Zesty Coleslaw
- 1/4 white cabbage finely shredded
- 2 medium carrots peeled and grated
- 3 spring onions finely sliced
- 3 tbsp mayonnaise
- 1 tbsp Greek yoghurt
- 1 lime zest and juice
- 1 tsp honey
- 1/2 tsp celery salt
- freshly ground black pepper
Instructions
- Make the coleslaw first: In a large bowl, combine the shredded white cabbage, grated carrots, and sliced spring onions. In a separate small bowl, whisk together the mayonnaise, Greek yoghurt, lime zest and juice, honey, and celery salt. Pour the dressing over the vegetables and toss thoroughly to coat. Season with black pepper, cover, and refrigerate until serving.
- Make the Ginger Beer BBQ Sauce: Combine the ginger beer, ketchup, dark soy sauce, brown sugar, apple cider vinegar, smoked paprika, crushed garlic, ground ginger, and cayenne in a small saucepan. Bring to the boil, then reduce the heat and simmer for 12–15 minutes, stirring occasionally, until reduced by half and thick enough to coat the back of a spoon. Set aside.
- Prepare the chicken: Place each chicken breast between two sheets of cling film and bash with a rolling pin to an even thickness of about 1.5cm.
- Set up the breading station: Lay out three shallow bowls — one with the seasoned flour (mixed with garlic powder, smoked paprika, allspice, salt and pepper), one with the beaten eggs, and one with the desiccated coconut and panko breadcrumbs combined.
- Bread the chicken: Dip each flattened chicken breast first into the seasoned flour and shake off any excess. Then dip into the beaten egg, letting the excess drip off. Finally, press firmly into the coconut-panko mixture, coating both sides generously and pressing so the crust adheres well.
- Fry the chicken: Heat the sunflower oil in a large frying pan over medium heat. Add the breaded chicken breasts — do not overcrowd the pan. Fry for 4–5 minutes per side until deeply golden and cooked through with no pink remaining in the centre.
- Serve: Slice the crispy coconut chicken diagonally and arrange on plates. Drizzle generously with the warm Ginger Beer BBQ Sauce and serve alongside the zesty coleslaw. Add extra sauce on the side for dipping.
Notes
Bash the chicken to an even 1.5cm thickness — uneven chicken means thin parts dry out before thick parts cook through.
Ginger beer must be full sugar — diet ginger beer will not reduce into a sticky glaze. The natural sugars are what caramelise and give the sauce its glossy consistency.
Press the coating firmly — use your palm to press for 3–4 seconds. A coating properly pressed on will not fall off in the pan.
Baked version: Place breaded chicken on a wire rack over a baking tray, spray generously with oil, and bake at 220°C (200°C fan) for 20–22 minutes, turning halfway.