Description
Crispy coconut chicken delivers a Caribbean-inspired flavor explosion with golden-brown exterior and juicy interior. Tangy orange honey sauce complements the crunchy coconut coating, creating an irresistible meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 ½ pounds (680g) skinless, boneless chicken breasts or tenders
Coating Ingredients:
- 1 cup (80g) sweetened shredded coconut
- ¾ cup Panko breadcrumbs
- ½ cup (65g) whole wheat flour (or all-purpose)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 large eggs
- ¼ cup (56g) coconut oil
Sauce Ingredients:
- ½ cup orange preserves (or marmalade)
- ¼ cup (85g) honey
- 3 tablespoons Dijon mustard
- 1 teaspoon crushed red pepper flakes
- Salt, to taste
Optional Garnish:
- Chopped cilantro or parsley
Instructions
- Transform chicken breasts into thin strips or halve chicken tenders lengthwise for uniform cooking and optimal crispiness.
- Prepare the oven environment by heating to 400°F and lining a baking sheet with parchment paper to ensure easy cleanup and even cooking.
- Create a textural coating by processing coconut into fine fragments, then combining with Panko breadcrumbs in a mixing vessel. Simultaneously, establish two additional bowls: one with seasoned flour mixture and another for whisked eggs.
- Warm coconut oil in a large skillet over medium-high heat, creating an ideal frying surface with consistent temperature.
- Develop a three-stage breading technique: first, thoroughly coat chicken in seasoned flour, eliminating excess; next, immerse in beaten eggs, allowing minimal dripping; finally, roll generously in coconut-Panko mixture, ensuring complete coverage.
- Execute controlled frying, introducing 4-6 chicken strips simultaneously and cooking approximately 2 minutes per side until achieving a golden, crisp exterior.
- Transfer partially cooked strips to prepared baking sheet and complete cooking in preheated oven for 6-10 minutes, guaranteeing thorough internal temperature.
- Construct a vibrant sauce by whisking together honey, orange juice, and complementary seasonings, adjusting salt levels to personal preference.
- Present chicken immediately with accompanying sauce, optionally garnishing with fresh herbs like cilantro or parsley for enhanced visual appeal and flavor complexity.
- Preserve remaining chicken in refrigerated conditions, maintaining quality for up to five days. Reheat methodically in oven at 350°F to restore initial crispness and warmth.
Notes
- Prep Ahead: Break down coconut and set up three-bowl breading station before starting to make coating process smoother and faster.
- Frying Technique: Use medium-high heat and fry chicken strips in small batches to ensure even golden-brown crispy exterior without overcrowding the pan.
- Baking Finish: After frying, bake chicken to guarantee fully cooked internal temperature and maintain crispy coconut crust.
- Sauce Balance: Whisk sauce ingredients carefully and taste before adding salt to achieve perfect sweet-spicy-tangy flavor profile.
- Serving Tip: Warm chicken right before serving and garnish with fresh herbs for added color and brightness.
- Storage Wisdom: Refrigerate leftovers promptly and reheat in oven to preserve crispiness, avoiding microwave which can make coating soggy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 580
- Sugar: 20g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 24g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg