Coconut Chicken with Apricot Sauce Recipe
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.
- 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
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
- Season the chicken: Pat the chicken breasts dry and season both sides generously with salt and black pepper.
- 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.
- 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.
- 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).
- 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.
- 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
