Coconut Chicken with Apricot Sauce Recipe
This Coconut Chicken with Apricot Sauce recipe features crispy, golden-fried chicken breasts coated in a crunchy mixture of shredded coconut and panko breadcrumbs, paired with a sweet and tangy apricot sauce infused with garlic and ginger. A perfect balance of tropical flavors and savory richness, ideal for a delightful dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Fusion (Asian-inspired with tropical flavors)
Ingredients
Scale
For the Chicken
- 2 chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- Oil for frying (vegetable or canola oil), about 1/2 cup
For the 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 to enhance the flavor.
- Prepare the coating: Set up a dredging station with three shallow bowls—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 in flour, shaking off the excess. Dip it into the beaten eggs completely, then press it firmly into the coconut and panko mixture until thoroughly coated on all sides.
- Fry the chicken: Heat oil in a large skillet over medium heat. Once hot, carefully place the coated chicken breasts in the pan. Fry for about 5-7 minutes per side, or until the chicken is golden brown and cooked through (internal temperature of 165°F/74°C). Remove and drain on paper towels.
- Make the apricot sauce: While the chicken is frying, combine apricot preserves, soy sauce, minced garlic, and grated ginger in a small saucepan. Heat over low-medium heat, stirring frequently, until the preserves melt and the sauce is smooth and warmed through, about 3-5 minutes.
- Serve: Plate the fried coconut chicken and drizzle the warm apricot sauce generously over the top or serve it on the side for dipping.
Notes
- Use fresh shredded coconut if possible for better texture and flavor.
- Ensure the oil is at the right temperature before frying to avoid greasy chicken.
- For a spicier sauce, add a pinch of red pepper flakes to the apricot sauce while simmering.
- Leftover chicken can be reheated in the oven to retain crispiness.
- This dish pairs well with steamed jasmine rice or a crisp green salad.
Keywords: Coconut Chicken, Apricot Sauce, Fried Chicken, Crispy Chicken, Sweet and Savory Chicken
