Crispy Coconut Chicken with Sweet and Tangy Peach Sauce
This dish features savory chicken coated in crunchy coconut and panko breadcrumbs, served with a rich, sweet, and tangy peach sauce, making it perfect for family dinners or gatherings.
Servings: 4 servings
Calories: 475kcal
Ingredients
For the Chicken
- 1 piece boneless, skinless chicken breast, cut into 1-inch cubes For perfect bite-sized pieces
- 1/2 cup sweetened shredded coconut Adds a tropical flair
- 1/2 cup panko bread crumbs For extra crunch
- 1 teaspoon kosher salt Enhances flavors
- 1/2 teaspoon black pepper Adds a subtle kick
- 1/4 cup all-purpose flour Helps coating adhere
- 1 large egg, beaten (room temperature) Acts as a binding agent
- 2 tablespoons canola oil For frying until golden brown
For the Peach Sauce
- 1 cup peach preserves The star of the sauce
- 2 tablespoons extra virgin olive oil Adds richness
- 2 teaspoons soy sauce Adds depth
- 2 teaspoons apple cider vinegar For tangy note
- 2 teaspoons coarse-ground Dijon mustard For flavor balance
- 1 teaspoon minced garlic, fresh For maximum flavor
- 1 teaspoon kosher salt To season the sauce
- 1/4 teaspoon black pepper Enhancing the dish further
- 1/4 teaspoon red pepper flakes Adjust according to preference
For Serving
- 4 servings long-grain white rice, cooked To soak up the sauce
- fresh parsley, chopped For garnishing
Instructions
Preparation
- Add the sweetened shredded coconut to a food processor and pulse until finely chopped. Combine with panko, salt, and black pepper.
- Set up three bowls: Bowl 1 with flour, Bowl 2 with beaten egg, and Bowl 3 with the coconut-panko mixture. Dredge chicken cubes in flour, dip in egg, and coat with coconut-panko.
Cooking the Chicken
- Heat canola oil in a nonstick skillet over medium-high heat. Cook breaded chicken pieces for about 4-5 minutes per side until golden and internal temperature reaches 165°F (75°C). Keep warm under foil.
Making the Peach Sauce
- In the same skillet, reduce heat to medium and add peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, salt, black pepper, and red pepper flakes. Stir and cook until bubbling and slightly thickened.
Serving
- Add the crispy coconut chicken to the skillet and toss to coat with the peach sauce. Serve over cooked rice and garnish with fresh parsley.
Notes
For enhanced coconut flavor, consider using fresh coconut. Add a squeeze of lime for extra citrus freshness. Optional: Air-fry the chicken for a healthier approach.