Crispy Coconut Chicken with Sweet and Tangy Peach Sauce
A delightful dish featuring crunchy coconut-coated chicken served with a vibrant and sweet-tangy peach sauce, perfect for family dinners or dinner parties.
Servings: 4 servings
Calories: 425kcal
Ingredients
For the Chicken
- 1 piece boneless, skinless chicken breast, cut into 1-inch cubes
- 1/2 cup sweetened shredded coconut for that tropical crunch
- 1/2 cup panko bread crumbs for added crunch
- 1 teaspoon kosher salt to enhance the flavors
- 1/2 teaspoon black pepper for a hint of spice
- 1/4 cup all-purpose flour used for coating
- 1 large egg, beaten room temperature, to bind the coating
- 2 tablespoons canola oil for frying
For the Peach Sauce
- 1 cup peach preserves forming the base of the sauce
- 2 tablespoons extra virgin olive oil adding richness to the sauce
- 2 teaspoons soy sauce for a savory touch
- 2 teaspoons apple cider vinegar providing tanginess
- 2 teaspoons coarse-ground Dijon mustard enhancing the flavor profile
- 1 teaspoon minced garlic for added depth
- 1 teaspoon kosher salt to season the sauce
- 1/4 teaspoon black pepper to balance the flavors
- 1/4 teaspoon red pepper flakes adjust for your preferred spice level
To Serve
- 4 servings long-grain white rice, cooked to serve alongside the chicken
- Fresh parsley, chopped for garnish
Instructions
Preparation
- Begin your cooking adventure by preparing the coconut breading. Add the sweetened shredded coconut to a food processor and pulse until finely chopped. Next, introduce the panko breadcrumbs, kosher salt, and black pepper, pulsing once or twice to combine.
- Set up three medium bowls: Bowl 1 will contain the all-purpose flour, Bowl 2 will have the beaten egg, and Bowl 3 will house the coconut-panko mixture.
Coating the Chicken
- Dredge each chicken cube in the flour, tap off any excess, dip into the egg, and then coat in the coconut-panko mixture, pressing lightly to adhere.
- Once all pieces are coated, set them aside on a plate.
Cooking the Chicken
- Heat a large nonstick skillet over medium-high heat and add the canola oil.
- Carefully add the breaded chicken pieces, sautéing for approximately 4-5 minutes per side until golden brown and the internal temperature reaches 165°F (75°C).
- Transfer the crispy chicken to a plate and cover with foil to retain warmth.
- Wipe out the skillet with a paper towel to prepare for the sauce.
Making the Peach Sauce
- Add the peach preserves, extra virgin olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes to the skillet.
- Stir vigorously to combine and cook until the sauce begins to simmer.
Serving
- Add the crispy coconut chicken back into the skillet with the sauce, tossing to coat every piece evenly.
- Serve over a bed of steamed long-grain white rice and garnish with freshly chopped parsley.
Notes
To elevate flavor, marinate chicken in soy sauce and garlic for 30 minutes before breading. Adjust spice levels with red pepper flakes. Prepare chicken and breading ahead and store separately in the fridge until ready to fry.