Coconut Chicken with Apricot Sauce Recipe
Introduction
Coconut Chicken with Apricot Sauce is a delightful dish that combines crispy, golden chicken with a sweet and tangy apricot glaze. This recipe offers a perfect balance of crunchy texture and flavorful sauce, making it ideal for a satisfying weeknight dinner or a special occasion.
Ingredients
- 2 chicken breasts
- Salt, to taste
- Black pepper, to taste
- 2 eggs
- 1/2 cup flour
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- Oil for frying
- 1/2 cup apricot preserves
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
Instructions
- Step 1: Season the chicken breasts with salt and black pepper on both sides.
- Step 2: Prepare three separate bowls: one with flour, one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs.
- Step 3: Dredge each chicken breast first in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat thoroughly with the coconut and panko mixture.
- Step 4: Heat oil in a frying pan over medium heat. Fry the coated chicken breasts for about 4-5 minutes on each side, or until the chicken is golden brown and cooked through.
- Step 5: While the chicken cooks, combine the apricot preserves, soy sauce, minced garlic, and grated ginger in a small saucepan. Simmer over low heat, stirring occasionally, until the sauce is warm and slightly thickened.
- Step 6: Serve the crispy coconut chicken drizzled with the warm apricot sauce for a flavorful finishing touch.
Tips & Variations
- For extra crunch, toast the shredded coconut lightly before mixing with panko.
- Use skinless chicken thighs instead of breasts for juicier results.
- Add a pinch of chili flakes to the apricot sauce for a subtle heat.
- Bake the coated chicken at 400°F (200°C) for 20-25 minutes as a healthier alternative to frying.
Storage
Store any 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 refrigerated separately and warm it before serving again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely in the refrigerator before seasoning and cooking for even results.
Is there a substitute for apricot preserves in the sauce?
Yes, you can substitute apricot preserves with peach or orange marmalade for a similar sweet and tangy flavor.
PrintCoconut Chicken with Apricot Sauce Recipe
This Coconut Chicken with Apricot Sauce is a delightful dish featuring crispy chicken breasts coated in shredded coconut and panko breadcrumbs, fried to golden perfection. Served with a warm, tangy apricot sauce infused with garlic, ginger, and soy sauce, it offers a perfect balance of sweet and savory flavors ideal for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Fusion (Asian-inspired)
Ingredients
For the Chicken
- 2 large chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs
- 1/2 cup all-purpose flour
- 3/4 cup shredded coconut (sweetened or unsweetened)
- 3/4 cup panko breadcrumbs
- 1/4 cup vegetable oil (for frying)
For the Apricot Sauce
- 1/2 cup apricot preserves
- 1 tablespoon soy sauce
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, minced
Instructions
- Season the Chicken: Pat the chicken breasts dry and season both sides evenly with salt and black pepper to enhance their natural flavor.
- Prepare the Breading Station: Set up three shallow dishes: one with flour, one with beaten eggs, and the last with a mixture of shredded coconut and panko breadcrumbs combined.
- Coat the Chicken: Dredge each chicken breast in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat thoroughly with the coconut and panko mixture, pressing gently to adhere.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium heat. Fry the coated chicken breasts for about 5-7 minutes per side or until they are golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove and drain on paper towels.
- Make the Apricot Sauce: In a small saucepan, combine apricot preserves, soy sauce, minced garlic, and ginger. Heat over medium-low heat, stirring occasionally, until the preserves melt and the sauce is warm and fragrant.
- Serve: Place the fried coconut chicken on plates and drizzle generously with the warm apricot sauce. Serve immediately for the best texture and taste.
Notes
- For extra crispiness, use sweetened shredded coconut.
- Ensure the oil is hot enough before frying to prevent greasy chicken.
- Adjust the soy sauce quantity in the apricot sauce to taste for saltiness.
- This dish pairs well with steamed rice or a fresh green salad.
- Leftover chicken can be reheated in the oven to maintain crispiness.
Keywords: Coconut chicken, apricot sauce, fried chicken, crispy chicken, Asian fusion, sweet and savory sauce
