Coconut Peach Chicken

Name: Coconut Peach Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 ervings long grain white rice; 1 boneless chicken breast; ½ cup coconut; ½ cup panko bread crumbs; 1 teaspoon kosher salt; ½ teaspoon black pepper; ¼ cup all-purpose flour; 1 large egg; 2 tablespoons canola oil; 1 cup peach preserves; 2 tablespoons extra virgin olive oil; 2 teaspoons soy sauce; 2 teaspoons apple cider vinegar; 2 teaspoons Dijon mustard; 1 teaspoon garlic; 1 teaspoon kosher salt; ¼ teaspoon black pepper; ¼ teaspoon red pepper flakes; parsley

User Reviews

5

10 reviews

Excellent

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 servings
Calories
794 kcal
Course
Main Course, Dinner

Coconut Peach Chicken

Iris Hanson

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Coconut Peach Chicken are tender chicken bites with a crunchy coconut and panko crust, complemented by a sweet and tangy peach glaze. It's served over a bed of white rice, but is also delicious on its own!

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Ingredients

Servings

4 ervings long grain white rice prepared

Chicken

1 boneless chicken breast cut into 1-inch cubes, skinless
½ cup coconut sweetened shredded
½ cup panko bread crumbs
1 teaspoon kosher salt
½ teaspoon black pepper
¼ cup all-purpose flour
1 large egg room temperature, beaten
2 tablespoons canola oil

Sauce

1 cup peach preserves
2 tablespoons extra virgin olive oil
2 teaspoons soy sauce
2 teaspoons apple cider vinegar
2 teaspoons Dijon mustard coarse ground
1 teaspoon garlic minced
1 teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
parsley chopped for garnish

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Instructions

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Chicken

To a food processor add coconut. Pulse until the coconut is finely chopped. Add the panko, salt, and pepper, and pulse one or two times until just mixed.
Set out three medium bowls. To the first bowl, add the flour.
To the second bowl, add the beaten egg.
To the third bowl, add the coconut mixture.
Dredge the chicken pieces into the flour mixture, tapping off any excess flour. Then dredge them into the egg mixture, and finally into the coconut mixture, making sure to coat all sides evenly. Set on a plate while you repeat with the remaining chicken.
To a large nonstick skillet over medium-high heat, add the oil.*
Once hot, add the coconut chicken to the skillet and cook until golden brown (about 4-5 minutes per side), or until the chicken reaches an internal temperature of 165°F. Be careful not to overcrowd the pan.
Transfer the chicken to a plate and tent to keep warm. Use a paper towel to wipe out the skillet.

Sauce

Reduce the heat to medium. To the same skillet, add the peach preserves, oil, soy sauce, apple cider vinegar, dijon, garlic, salt, pepper, and red pepper flakes. Stir to combine and heat until simmering. Add the chicken and toss until coated.
Serve over rice, garnished with parsley.

Notes

*Air Fryer Instructions
Please note: The sweetened coconut may look dark or burned when cooked in an air fryer, but it does not taste burnt.
Coat the chicken pieces as instructed.
Place the chicken into the basket of your air fryer in a single layer.
Air fry for 8 minutes at 400°F, or until the chicken reaches an internal temperature of 165°F, flipping halfway through.