Coconut Chicken with Apricot Sauce (Printable View)

Coconut-coated chicken, pan-fried and baked, served with a sweet-tangy apricot sauce for bright tropical flavor.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper

→ Breading

04 - 1 cup all-purpose flour
05 - 2 large eggs
06 - 2 tablespoons water
07 - 1 cup shredded unsweetened coconut
08 - 1/2 cup panko breadcrumbs

→ Apricot Sauce

09 - 1 cup apricot preserves
10 - 2 tablespoons soy sauce
11 - 2 tablespoons rice vinegar
12 - 1 tablespoon fresh ginger, grated
13 - 1 teaspoon garlic, minced
14 - 1/2 teaspoon crushed red pepper flakes (optional)

→ Frying

15 - Vegetable or coconut oil for pan-frying (approximately 1/2 inch deep)

# How To Make It:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
02 - Pat chicken breasts dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.
03 - Arrange three shallow bowls: place flour in the first, whisk eggs with water in the second, and combine shredded coconut with panko breadcrumbs in the third.
04 - Dredge each chicken breast in flour, shaking off excess. Dip into the egg wash, then press firmly into the coconut-panko mixture, coating both sides thoroughly.
05 - Heat oil to a depth of about 1/2 inch in a large skillet over medium heat. Fry breaded chicken breasts for 2–3 minutes per side until golden brown. Transfer to the prepared baking sheet.
06 - Bake the pan-fried chicken in the preheated oven for 15–18 minutes, until the internal temperature reaches 165°F (74°C) at the thickest part.
07 - While the chicken bakes, combine apricot preserves, soy sauce, rice vinegar, grated ginger, minced garlic, and red pepper flakes in a saucepan. Simmer over low heat for 5 minutes, stirring occasionally, until the sauce thickens slightly.
08 - Serve the coconut chicken hot, drizzled with apricot sauce, or present the sauce on the side for dipping.

# Expert Advice:

01 -
  • The coconut crust stays genuinely crunchy even after baking, which is a small miracle worth celebrating.
  • That apricot sauce is the kind of sweet and tangy magic that makes people ask what else you put in it, and the honest answer is almost nothing.
02 -
  • The oven finish is nonnegotiable because frying alone will either burn the coconut or leave the chicken raw in the center, and neither outcome makes for a good evening.
  • Let the sauce simmer gently, not aggressively, or it will reduce too much and turn into something closer to candy than a drizzle.
03 -
  • Let the breaded chicken rest for five minutes on the parchment before frying, because that resting time helps the coating bond to the meat and reduces the chance of it peeling off in the pan.
  • Warm the apricot preserves slightly before measuring so they pour easily and mix into the sauce without cold lumps.

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