Coconut 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
Scale
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
