Coconut Chicken With Apricot Sauce (Printable)

Crispy coconut-coated chicken with a sweet-tangy apricot sauce; oven-finished for tender, juicy results.

# What You'll Need:

→ 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 - Vegetable or coconut oil for frying

# 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 the eggs with water in the second, and combine the 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 until evenly coated 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 slightly thickens.
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 phenomenally crunchy even after baking, which means you can prep ahead without losing that magical texture.
  • Apricot sauce comes together in five minutes with pantry staples and tastes like something from a beachside restaurant.
02 -
  • The oil temperature is everything, and if it is too low the coconut will absorb grease instead of crisping up, so wait until a small test piece sizzles on contact.
  • Do not skip the oven finish because pan frying alone leaves the center undercooked while the exterior burns.
03 -
  • Let the breaded chicken rest for five minutes before frying because it helps the coating bond to the meat and prevents frustrating peeling in the pan.
  • Taste the apricot sauce before serving and adjust with a squeeze of lime juice if it tastes too sweet, because preserves vary widely in sugar content.

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