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Crispy Coconut Chicken with Spicy Honey Orange Sauce Recipe

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3.9 from 60 reviews

Crispy Coconut Chicken with Spicy Honey Orange Sauce is a delightful dish featuring tender chicken strips coated in a crunchy mix of shredded coconut and panko breadcrumbs, pan-fried to golden perfection and finished in the oven. Accompanied by a tangy and sweet spicy honey orange sauce, this recipe balances vibrant flavors and textures for a satisfying meal perfect for any occasion.

Ingredients

For the Chicken:

  • 1 and 1/2 pounds (680g) skinless, boneless chicken breasts or tenders
  • 1 cup (80g) sweetened shredded coconut
  • 3/4 cup Panko breadcrumbs
  • 1/2 cup (65g) whole wheat flour (or all-purpose flour)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 large eggs
  • 1/4 cup (56g) coconut oil
  • Optional for garnish: chopped cilantro or parsley

For the Spicy Honey Orange Sauce:

  • 1/2 cup orange preserves (or marmalade)
  • 1/4 cup (85g) honey
  • 3 tablespoons dijon mustard
  • 1 teaspoon crushed red pepper flakes
  • Salt, to taste

Instructions

  1. Prepare the Chicken: If using chicken breasts, pound them down to an even thickness and cut into strips. If using boneless skinless chicken tenders, cut each tender in half lengthwise for uniform pieces.
  2. Preheat Oven and Prep Baking Sheet: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat and set it aside for later.
  3. Prepare the Coating: Pulse the shredded coconut in a food processor or blender until it breaks down into smaller pieces; alternatively, finely chop it. In a medium bowl, combine this coconut with the Panko breadcrumbs and set aside. In another bowl, whisk together the flour, salt, and black pepper. In a third bowl, beat the eggs until smooth.
  4. Heat the Coconut Oil: Place a large skillet over medium-high heat and add the coconut oil, allowing it to melt and heat until it's hot but not smoking.
  5. Coat the Chicken: Dredge each chicken strip in the flour mixture, shaking off any excess. Then dip the strip into the beaten eggs, allowing excess to drip off. Finally, press generously into the coconut and Panko mixture, ensuring a good coating. Add more Panko as needed if the mixture runs low.
  6. Fry the Chicken: Fry 4-6 coated chicken strips at a time in the heated coconut oil for about 2 minutes per side, or until the crust turns golden brown and crispy. Use tongs to carefully flip them. After frying, transfer the pieces onto the prepared baking sheet.
  7. Bake the Chicken: Place the baking sheet in the preheated oven and bake the chicken strips for 6-10 minutes, or until they are fully cooked through and reach an internal temperature of 165°F (74°C).
  8. Prepare the Sauce: While the chicken bakes, whisk together the orange preserves, honey, Dijon mustard, and crushed red pepper flakes in a bowl. Taste the sauce and add salt as needed to balance the flavors.
  9. Serve and Garnish: Serve the warm crispy coconut chicken alongside the spicy honey orange sauce for dipping. Garnish with chopped cilantro or parsley if desired. Store any leftovers in the refrigerator for up to 5 days and reheat in a 350°F (177°C) oven for about 10 minutes or until warmed through.

Notes

  • Using sweetened shredded coconut adds extra sweetness and crunch; unsweetened can be used but will alter the flavor profile.
  • If you don’t have a food processor, chopping the coconut finely with a knife works well.
  • Maintain medium-high heat when frying to ensure a crispy crust without burning the coconut coating.
  • Adjust crushed red pepper flakes in the sauce according to your preferred spice level.
  • Leftover sauce can be stored separately in the refrigerator for up to one week.

Find it online: https://recipethrive.com/crispy-coconut-chicken-with-spicy-honey-orange-sauce-recipe/