Crispy Coconut Peach Chicken
Make crispy coconut peach chicken in 25 minutes. Juicy bites, crunchy crust, and a sweet-tangy glaze that clings to every piece!
Ingredients
For serving
- 4 servings cooked long-grain white rice
Chicken
- ½ cup (46 g) sweetened shredded coconut
- ½ cup (54 g) panko breadcrumbs
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup (31 g) all-purpose flour
- 1 large egg, room temperature, beaten
- 1 boneless skinless chicken breast, cut into 1-inch cubes
- 2 tablespoons canola oil
Peach glaze
- 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
- Chopped fresh parsley, for garnish
Instructions
Chicken
- Add the coconut to a food processor and pulse until finely chopped. Add the panko, kosher salt, and black pepper. Pulse once or twice, just to combine.
- Set out three bowls: flour in the first, beaten egg in the second, and the coconut-panko mixture in the third.
- Dredge the chicken in flour and tap off the excess. Dip in egg, then press into the coconut mixture so every side is coated. Set the pieces on a plate.
- Heat the canola oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook until golden, about 4 to 5 minutes per side, or until the center reaches 165°F. Work in batches if needed.
- Transfer the chicken to a plate and tent with foil. Wipe out the skillet.
Peach glaze
- Reduce the heat to medium. Add the peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon, garlic, kosher salt, black pepper, and red pepper flakes. Stir and heat until the sauce is simmering.
- Return the chicken to the skillet and toss until coated.
- Serve over rice and finish with parsley.
Air fryer option
- Coat the chicken as directed and arrange it in a single layer in the basket. Air fry at 400°F for 8 minutes, flipping halfway, until the chicken reaches 165°F. The coconut may look dark; it should not taste burnt.