Coconut Peach Chicken
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!
Servings: 4 servings
Calories: 794kcal
Ingredients
- 4 servings long grain white rice, prepared
Chicken
- 1 boneless skinless chicken breast, cut into 1-inch cubes
- ½ cup (46 g) sweetened shredded coconut
- ½ cup (54 g) panko bread crumbs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup (31 g) all-purpose flour
- 1 large egg, room temperature, beaten
- 2 tablespoons canola oil
Sauce
- 1 cup (320 g) peach preserves
- 2 tablespoons extra virgin olive oil
- 2 teaspoons soy sauce
- 2 teaspoons apple cider vinegar
- 2 teaspoons coarse ground dijon mustard
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- parsley, chopped for garnish
Instructions
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.
Video
Notes
*Air Fryer Instructions
- 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.
Nutrition
Serving: 1serving | Calories: 794kcal