Crispy Coconut Chicken with Sweet and Tangy Peach Sauce
A delightful dish of succulent chicken coated in a crispy coconut crust, served with a sweet and tangy peach sauce, ideal for family dinners.
Servings: 4 servings
Calories: 475kcal
Ingredients
For the Chicken
- 1 piece boneless, skinless chicken breast, cut into 1-inch cubes
- 1/2 cup sweetened shredded coconut brings a nutty sweetness and delightful chewiness
- 1/2 cup panko bread crumbs for that extra crunch
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour for dredging
- 1 large egg, beaten (room temperature)
- 2 tablespoons canola oil to achieve the perfect crispy texture
For the Peach Sauce
- 1 cup peach preserves for the sweet sauce
- 2 tablespoons extra virgin olive oil
- 2 teaspoons soy sauce
- 2 teaspoons apple cider vinegar to add a tangy kick
- 2 teaspoons coarse-ground Dijon mustard
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes adjust for spice level
To Serve
- 4 servings long-grain white rice, cooked to serve as a base
- Fresh parsley, chopped for garnish, adds color and freshness
Instructions
Preparation
- Add sweetened shredded coconut to a food processor and pulse until finely chopped.
- Mix in panko bread crumbs, kosher salt, and black pepper; give it a quick pulse to blend.
Coat the Chicken
- Set up three medium bowls: in Bowl 1, add all-purpose flour; in Bowl 2, pour in the beaten egg; in Bowl 3, place the coconut-panko mixture.
- Dredge each chicken cube in flour, dip it in egg, and coat with the coconut-panko mixture, pressing gently to stick.
Cook the Chicken
- Heat a large nonstick skillet over medium-high heat and pour in canola oil.
- Add breaded chicken pieces once the oil is hot and cook for 4-5 minutes on each side, until golden brown and internal temperature reaches 165°F (75°C).
- Transfer cooked chicken to a plate and tent with foil to keep warm.
- Wipe excess oil from the skillet using a paper towel.
Make the Peach Sauce
- Lower heat to medium and return skillet to the stove.
- Add peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Stir and let sauce simmer.
Coat the Chicken & Serve
- Add crispy coconut chicken back into the skillet, tossing gently to coat in the peach sauce.
- Serve over white rice, garnished with chopped parsley.
Notes
Consider marinating the chicken in lime juice and spices for enhanced flavor. To maintain crispiness, use a wire rack to cool the chicken.