Coconut Chicken Apricot Sauce (Printable version)
Crispy coconut-coated chicken with a bright apricot glaze, quick tropical-feeling main.
# List of ingredients:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground black pepper
→ Breading
04 - 1 cup all-purpose flour
05 - 2 large eggs
06 - 2 tablespoons 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 (optional)
→ Frying
15 - Oil for frying (vegetable or coconut oil)
# Directions:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Season the chicken breasts evenly with salt and pepper on both sides.
03 - Arrange three shallow bowls: place flour in the first, whisk eggs with water in the second, and combine shredded coconut with panko breadcrumbs in the third.
04 - Dredge each chicken breast in flour, shaking off excess. Dip into the egg wash, then press firmly into the coconut-panko mixture, ensuring an even, thorough coating on all sides.
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 and the juices run clear.
07 - While the chicken bakes, combine apricot preserves, soy sauce, rice vinegar, grated ginger, minced garlic, and red pepper flakes in a saucepan. Stir over low heat for 5 minutes until the sauce is slightly thickened.
08 - Serve the coconut chicken hot, drizzled with apricot sauce or with the sauce served on the side.
# Expert Advice:
01 -
- The coconut crust stays incredibly crunchy while the chicken inside stays juicy, a texture contrast that will ruin plain chicken breasts for you forever.
- That apricot sauce comes together in five minutes with pantry staples and tastes like something from a restaurant kitchen.
02 -
- Do not rush the frying step by cranking the heat high, because coconut shreds go from golden to burnt very quickly and you will end up with bitter, dark patches before the chicken is done.
- Letting the breaded chicken rest for five minutes on a plate before frying helps the coating set and prevents it from falling off in the pan.
03 -
- Pound the chicken breasts to roughly the same thickness before breading so every piece finishes cooking at the same time and you are not stuck cutting into pieces to check while the crust gets cold.
- Use one hand for the dry flour bowl and the other for the wet egg bowl during breading to avoid the dreaded club hand situation where your fingers become breaded themselves.