Description
A quick and easy weeknight dinner featuring crispy baked chicken thighs coated in cornstarch and panko, served with a rich, creamy coconut curry sauce. Better than takeout and ready in 30 minutes.
Ingredients
Scale
- 2.5 lbs boneless, skinless chicken thighs
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 cup cornstarch
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp vegetable oil
- 3–4 tbsp red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp fish sauce
- 2 tbsp lime juice (divided)
- 2 stalks green onions, sliced
- 1/4 cup fresh cilantro, chopped
- Crushed peanuts (optional)
- Steamed jasmine rice (for serving)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top.
- Pat chicken thighs completely dry with paper towels. Season both sides generously with salt and pepper.
- In a shallow bowl, mix cornstarch, panko, garlic powder, smoked paprika, and a pinch of salt.
- Dip each chicken thigh into the coating mixture, pressing gently to adhere. Shake off excess and place on the wire rack, ensuring space between pieces for air circulation.
- Bake for 20 minutes, rotating the pan halfway through, until golden brown and crispy. Optionally broil for the last 2 minutes for extra crispiness.
- While chicken bakes, heat vegetable oil in a small saucepan over medium heat. Add red curry paste and stir for 1 minute to bloom spices.
- Whisk in coconut milk, soy sauce, honey, fish sauce, and half of the lime juice. Bring to a gentle simmer and cook for 5-7 minutes until slightly thickened.
- Remove sauce from heat and stir in remaining lime juice.
- Drizzle warm sauce over the crispy chicken. Garnish with green onions, cilantro, and crushed peanuts. Serve immediately with steamed jasmine rice.
Notes
Patting the chicken dry is crucial for crispiness. Use a wire rack to allow air circulation underneath the chicken. Bloom the curry paste in oil to unlock full flavor. The sauce can be made ahead and stored in the fridge for up to 3 days. Chicken does not freeze well due to coating texture, but the sauce freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 450
- Sugar: 8
- Sodium: 650
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 2
- Protein: 28
Keywords: coconut curry chicken, crispy baked chicken, thai food, weeknight dinner, easy recipe, gluten-free option, dairy-free