Coconut Chicken with Apricot (Printable Version)
Crispy coconut-coated chicken with a tangy apricot glaze, pan-fried and finished in the oven.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
→ Breading Station
04 - 1 cup all-purpose flour
05 - 2 large eggs
06 - 2 tablespoons cold water
07 - 1 cup shredded unsweetened coconut
08 - 1/2 cup panko breadcrumbs
→ Apricot Sauce
09 - 1 cup apricot preserves
10 - 2 tablespoons soy sauce
11 - 2 tablespoons rice vinegar
12 - 1 tablespoon fresh ginger, grated
13 - 1 teaspoon garlic, minced
14 - 1/2 teaspoon crushed red pepper flakes
→ Frying
15 - Vegetable or coconut oil for pan-frying (approximately 1/2 inch depth)
# How to Make It:
01 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Pat the chicken breasts dry with paper towels and season both sides evenly with kosher salt and freshly ground black pepper.
03 - Arrange three shallow bowls: place the flour in the first, whisk the eggs with water in the second, and combine the shredded coconut with panko breadcrumbs in the third.
04 - Dredge each seasoned chicken breast in the flour, shaking off excess. Dip into the egg wash, allowing any extra to drip off. Press firmly into the coconut-panko mixture, coating both sides thoroughly.
05 - Heat about 1/2 inch of oil in a large skillet over medium heat. Fry the breaded chicken breasts for 2 to 3 minutes per side until golden brown. Transfer to the prepared baking sheet.
06 - Bake the pan-fried chicken in the oven for 15 to 18 minutes, until the internal temperature reaches 165°F (74°C) and juices run clear.
07 - While the chicken bakes, combine the apricot preserves, soy sauce, rice vinegar, grated ginger, minced garlic, and crushed red pepper flakes in a saucepan. Simmer over low heat for 5 minutes, stirring occasionally, until slightly thickened.
08 - Serve the coconut chicken hot, drizzled with the apricot sauce or with the sauce served on the side for dipping.
# Expert Tips:
01 -
- The contrast between crispy coconut exterior and juicy chicken inside is absolutely addictive
- That apricot sauce balances sweet and tangy so perfectly you will want to put it on everything
02 -
- Do not skip the oven finish step or your chicken will be undercooked inside despite being golden outside
- Letting the sauce cool slightly helps it thicken and cling better to the crispy chicken
03 -
- Season your flour with a pinch of garlic powder for extra depth that carries through the coating
- The red pepper flakes are optional but that tiny kick makes the sweet sauce absolutely sing