Coconut Chicken with Apricot Sauce Recipe

Introduction

Coconut Chicken with Apricot Sauce is a delightful dish that combines a crispy, tropical crust with a sweet and tangy glaze. Perfect for a weeknight dinner or a special occasion, this recipe offers a wonderful balance of flavors and textures.

Ingredients

• Chicken breasts
• Salt
• Black pepper
• Eggs
• Flour
• Shredded coconut
• Panko breadcrumbs
• Oil for frying
• Apricot preserves
• Soy sauce
• Garlic
• Ginger

Instructions

1. Step 1: Season the chicken breasts generously with salt and black pepper on both sides.
2. Step 2: Prepare a dredging station by placing flour in one shallow dish, beaten eggs in another, and a mixture of shredded coconut and panko breadcrumbs in a third.
3. Step 3: Coat each chicken breast first in flour, shaking off excess, then dip it into the beaten eggs, and finally press it firmly into the coconut and panko mixture to create an even crust.
4. Step 4: Heat oil in a frying pan over medium heat. Fry the coated chicken breasts until golden brown and cooked through, about 4-5 minutes per side depending on thickness. Drain on paper towels.
5. Step 5: In a small saucepan, combine apricot preserves, soy sauce, minced garlic, and grated ginger. Simmer on low heat, stirring occasionally, until heated through and slightly thickened.
6. Step 6: Serve the fried coconut chicken drizzled with the warm apricot sauce for a flavorful finishing touch.

Tips & Variations

• Use fresh ginger and garlic to enhance the apricot sauce’s brightness and aroma.
• For extra crunch, double-dip the chicken in egg and coating before frying.
• If you prefer baking, place the coated chicken on a baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
• Serve with steamed rice or a fresh green salad to round out the meal.

Storage

Store leftover coconut chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven or air fryer to maintain crispiness. Keep the apricot sauce in a separate container and warm it on the stove before serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work well and tend to stay juicier. Adjust cooking time accordingly, as thighs may need a little longer to cook through.

Is it possible to make this recipe gluten-free?

Absolutely. Substitute regular flour and panko breadcrumbs with gluten-free versions to keep the coating crisp and safe for gluten-sensitive diets.

Coconut Chicken with Apricot Sauce Recipe

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★★★★★

4.5 from 77 reviews

This Coconut Chicken with Apricot Sauce recipe combines crispy coconut-crusted chicken breasts with a sweet and tangy apricot sauce infused with soy, garlic, and ginger. The chicken is coated with a crunchy blend of shredded coconut and panko breadcrumbs before being pan-fried to golden perfection. The warm apricot sauce adds a flavorful contrast, making this dish a perfect balance of savory and sweet flavors.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Fusion, American

Ingredients

Scale 1x2x3x

Chicken

• 2 chicken breasts
• Salt, to taste
• Black pepper, to taste
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup shredded coconut
• 1 cup panko breadcrumbs
• 1/4 cup oil for frying (vegetable or canola)

Apricot Sauce

• 1/2 cup apricot preserves
• 1 tablespoon soy sauce
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated

Instructions

1. Season the chicken: Pat the chicken breasts dry and season both sides generously with salt and black pepper.
2. Prepare the coating: Set up three shallow dishes—one with flour, one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs combined evenly.
3. Coat the chicken: Dredge each chicken breast first in the flour, shaking off any excess. Dip it into the beaten eggs, then press firmly into the coconut and panko mixture to ensure a thorough coating.
4. Fry the chicken: Heat the oil in a large skillet over medium heat. Fry the coated chicken breasts for about 4-5 minutes per side or until the crust is golden brown and the chicken is cooked through (internal temperature should reach 165°F/74°C).
5. Make the apricot sauce: In a small saucepan, combine the apricot preserves, soy sauce, minced garlic, and grated ginger. Heat over medium-low heat, stirring frequently, until the preserves melt and the sauce is warm and smooth.
6. Serve: Plate the fried coconut chicken and drizzle generously with the warm apricot sauce. Serve immediately for the best texture and flavor.

Notes

• Ensure the chicken is cooked through by checking the internal temperature with a meat thermometer.
• You can substitute shredded unsweetened coconut if preferred for less sweetness.
• Use neutral oil with a high smoke point for frying, such as vegetable or canola oil.
• The apricot sauce can be prepared ahead of time and gently reheated before serving.
• For a gluten-free option, substitute the flour and panko breadcrumbs with gluten-free alternatives.

Keywords: Coconut Chicken, Apricot Sauce, Fried Chicken, Crispy Chicken, Sweet and Savory Chicken