Crispy Coconut Chicken with Sweet and Tangy Peach Sauce
A delightful blend of crunchy coconut-coated chicken served with a sweet and tangy peach sauce, perfect for family meals or entertaining guests.
Servings: 4 servings
Calories: 350kcal
Ingredients
Crispy Coconut Chicken
- 1 piece boneless, skinless chicken breast, cut into 1-inch cubes For quick and even cooking.
- 1/2 cup sweetened shredded coconut Provides sweetness and crunch.
- 1/2 cup panko bread crumbs Enhances the crispiness.
- 1 teaspoon kosher salt To season the chicken.
- 1/2 teaspoon black pepper For warmth.
- 1/4 cup all-purpose flour Helps the coating stick.
- 1 large egg, beaten, room temperature Binds the coating.
- 2 tablespoons canola oil For frying.
Sweet and Tangy Peach Sauce
- 1 cup peach preserves The star ingredient.
- 2 tablespoons extra virgin olive oil Adds richness.
- 2 teaspoons soy sauce Provides umami.
- 2 teaspoons apple cider vinegar Adds tang.
- 2 teaspoons coarse-ground Dijon mustard Enhances flavor.
- 1 teaspoon minced garlic For added fragrance.
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes Adjust for heat.
Serving
- 4 servings long-grain white rice, cooked Serves as a base.
- to taste fresh parsley, chopped For garnish.
Instructions
Preparation
- Add sweetened shredded coconut to a food processor and pulse until finely chopped. Combine with panko bread crumbs, kosher salt, and black pepper in the processor. Pulse to mix evenly.
- Set up three bowls: one with all-purpose flour, one with beaten egg, and one with the coconut-panko mixture.
- Dredge chicken cubes in flour, dip in egg, and coat with the coconut-panko mixture.
Cooking
- Heat canola oil in a large nonstick skillet over medium-high heat. Cook chicken for 4-5 minutes on each side until golden brown and cooked through.
- Transfer chicken to a plate and tent with foil to keep warm. Wipe out the skillet.
Making the Peach Sauce
- Lower heat, return skillet to the stove, and add peach preserves, olive oil, soy sauce, vinegar, mustard, garlic, salt, pepper, and red pepper flakes. Stir and simmer gently.
- Once simmering, add chicken back into the skillet, tossing to coat in the sauce.
Serving
- Serve the coconut chicken over a bed of rice and garnish with parsley.
Notes
For a crispier texture, double-coat the chicken. Consider adding fresh lime juice to the sauce for extra tang.