Begin by patting the chicken breasts dry with a paper towel, ensuring they’re moisture-free for a crispy exterior. Next, evenly dust them with cornstarch, making sure each piece is fully coated.

Once your skillet is hot and shimmering, carefully add the coated chicken breasts to the pan. Cook them for about 5-7 minutes on each side, or until they turn a golden brown and are cooked through.

In the same skillet, pour in the coconut milk, scraping up any flavorful bits stuck to the bottom. Add the soy sauce and red pepper flakes, stirring well to combine. Allow the mixture to come to a gentle simmer for about 3-5 minutes.

Return the crispy chicken to the skillet, tossing it gently in the creamy sauce. Let it heat through for about 2-3 minutes, ensuring each piece is well-coated and warm.

Once everything is well combined and heated, plate your coconut chicken generously smothered in the creamy tangy sauce.