Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Asparagus
    • Avocado
    • Beetroot
    • Berries
    • Cheese
    • Chicken
    • Mielies
    • Potatoes
    • Spinach
    • View all
  • Dishes
    • Chakalaka
    • Braai
    • Fridge desserts
    • Mediterranean
    • Sandwiches
    • Plant-based
    • Potjies
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Harissa-battered hake
Fish recipes

Harissa-battered hake

1 hour 10 minutes
Extra-large éclair
Chocolate recipes

Extra-large éclair

1 hour
Ivor Jones’s Easter honeycomb smash hot cross buns
Easter recipes

Ivor Jones’s Easter honeycomb smash hot cross buns

15 minutes
  • Home
  • recipe-guide
  • Poultry recipes
Ginger beer can chicken
Braai recipes

Ginger beer can chicken

1¼ hours
Panko-Parmesan chicken escalopes
Chicken recipes

Panko-Parmesan chicken escalopes

10 minutes
Korean sticky stir-fried chicken with beetroot onion pickle
Asian recipes

Korean sticky stir-fried chicken with beetroot onion pickle

10 minutes
Asian noodle salad with crunchy chicken
Asian recipes

Asian noodle salad with crunchy chicken

20 minutes
Chicken liver pâté with verjuice jelly
Chicken recipes

Chicken liver pâté with verjuice jelly

Chicken with roast onions, grapes and verjuice
Chicken recipes

Chicken with roast onions, grapes and verjuice

Asian chicken with fresh coriander salsa
Asian recipes

Asian chicken with fresh coriander salsa

40 minutes
Asian duck with bulgur wheat and red quinoa salad
Asian recipes

Asian duck with bulgur wheat and red quinoa salad

1 hour
Pommes Anna with duck fat
Duck recipes

Pommes Anna with duck fat

40–50 minutes
Braised chicken with bacon, leeks and sweet potato
Chicken recipes

Braised chicken with bacon, leeks and sweet potato

55 minutes
Avocado, cucumber, seaweed and sticky soya chicken
Asian recipes

Avocado, cucumber, seaweed and sticky soya chicken

20 minutes
Coconut-and sesame-crumbed chicken with satay sauce
Chicken recipes

Coconut-and sesame-crumbed chicken with satay sauce

15 minutes
Load more
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2026 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Coconut-and sesame-crumbed chicken with satay sauce

By Hannah Lewry
Full StarFull StarFull StarFull StarFull Star
4
Easy
25 minutes
15 minutes

Ingredients

  • 4 free-range chicken breasts, flattened and cut into strips
  • 100 g coconut or rice flour
  • 3 free-range eggs, beaten
  • 3 T coconut milk, plus ¾ cup
  • 50 g coconut flakes
  • 100 g desiccated coconut
  • 20 g sesame seeds
  • 15 g coriander
  • 2 chillies, chopped
  • 2 T peanut butter
  • 1 t soya sauce
  • 1 t ginger grated
  • 1 lime, juiced and zested
  • Microherbs, to garnish

Method

Preheat the oven to 180°C.

Dust the chicken with the coconut or rice flour. Mix the beaten eggs with 3 T coconut milk, then dip the floured chicken into the mixture.

Roll the chicken in the flaked and desiccated coconut and sesame seeds. Season and bake for 15 minutes, or until the juices run clear.

To make the satay sauce, blend the coriander, chillies, peanut butter, soy sauce, remaining coconut milk, ginger and the lime zest and juice until smooth and season to taste. Serve the chicken with the satay sauce and garnish with microherbs.