Start by slicing your chicken breasts into even strips or bite-sized pieces. In a large mixing bowl, combine the flour, salt, ground ginger, garlic powder, coriander, turmeric powder, and black pepper. Toss the chicken pieces in this seasoned flour mixture until each piece is well-coated.
Heat the butter and olive oil together in a large skillet over medium-high heat. Once the butter foams, add the white parts of the chopped green onions, freshly grated ginger, and minced garlic. Sauté for about 1-2 minutes until fragrant but not browned.
Add the coated chicken pieces to the skillet in a single layer. Cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, pour in the coconut milk and stir to scrape up any browned bits left from cooking the chicken. In a small bowl, whisk together the cornstarch with a tablespoon of water to create a slurry. Add this slurry to the coconut milk and stir well.
Mix in the Asian sweet chili sauce, honey, lime juice, soy sauce, Asian chili sauce, and dried basil. Simmer the sauce gently for 5-7 minutes, stirring occasionally, until it thickens slightly.
Return the chicken pieces to the skillet, coating them in the luscious coconut sauce. Let everything cook together for another 2-3 minutes, allowing the flavors to meld beautifully. Taste and adjust seasoning if needed, adding more chili sauce for heat or honey for sweetness.
Toss in sliced fresno or jalapeño peppers if you want an extra pop of spice.
Transfer your Coconut Chicken Recipe to a serving dish and garnish generously with chopped cilantro and the green parts of the green onions. Serve over steamed jasmine rice, noodles, or roasted vegetables.
