Coconut Chicken

w/ sweet and sour sauce
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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 564kcal

Ingredients

  • 2 Eggs scrambled
  • 1 cup Panko breadcrumbs
  • 1.5 cups Unsweetened shredded coconut
  • 1 lb Chicken breast boneless skinless butterflied in half
  • 1/2 cup All-purpose flour
  • 4 tbsp Vegetable oil or more if needed

Sweet and Sour Sauce

  • 2 tsp Sugar
  • 1.5 tbsp hot water
  • 4 tbsp Apricot preserves
  • 1/4 tsp Reduced-sodium soy sauce
  • 1/4 tsp Rice wine vinegar

Instructions

  • In a bowl whisk the eggs together. In a separate bowl mix the panko breadcrumbs and shredded coconut.
  • Dip each chicken breast into the flour, then into the egg, then roll in the coconut mixture to coat evenly. Repeat the process until all of the chicken is breaded.
  • Preheat a non-stick pan with the oil over medium heat. Make sure the pan is hot and gently place the chicken breasts in the pan. Cook for 4 to 5 minutes on each side until golden brown and an internal temperature of 160°F is achieved using a thermometer to check the internal temperature. (Don't overcrowd the pan, fry the chicken in batches if needed.)
  • Once the chicken is cooked, set aside on a paper towel-lined plate for 2 to 3 minutes to drain the excess oil. Serve with the sweet and sour sauce.

Sauce

  • In a bowl, mix the sugar and hot water until the sugar is dissolved. Add the apricot preserves, soy sauce, and rice vinegar.
  • Mix everything together with a fork until the sauce is well-combined. Let the sauce sit for 5 minutes and mix again before serving.

Nutrition

Calories: 564kcal | Carbohydrates: 46g | Protein: 33g | Fat: 29g | Saturated Fat: 21g | Cholesterol: 154mg | Sodium: 315mg | Potassium: 701mg | Fiber: 7g | Sugar: 14g | Vitamin A: 194IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 4mg

Coconut Chicken

w/ sweet and sour sauce
No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 564 kcal

Ingredients
  

  • 2 Eggs scrambled
  • 1 cup Panko breadcrumbs
  • 1.5 cups Unsweetened shredded coconut
  • 1 lb Chicken breast boneless skinless butterflied in half
  • 1/2 cup All-purpose flour
  • 4 tbsp Vegetable oil or more if needed

Sweet and Sour Sauce

  • 2 tsp Sugar
  • 1.5 tbsp hot water
  • 4 tbsp Apricot preserves
  • 1/4 tsp Reduced-sodium soy sauce
  • 1/4 tsp Rice wine vinegar

Instructions
 

  • In a bowl whisk the eggs together. In a separate bowl mix the panko breadcrumbs and shredded coconut.
  • Dip each chicken breast into the flour, then into the egg, then roll in the coconut mixture to coat evenly. Repeat the process until all of the chicken is breaded.
  • Preheat a non-stick pan with the oil over medium heat. Make sure the pan is hot and gently place the chicken breasts in the pan. Cook for 4 to 5 minutes on each side until golden brown and an internal temperature of 160°F is achieved using a thermometer to check the internal temperature. (Don't overcrowd the pan, fry the chicken in batches if needed.)
  • Once the chicken is cooked, set aside on a paper towel-lined plate for 2 to 3 minutes to drain the excess oil. Serve with the sweet and sour sauce.

Sauce

  • In a bowl, mix the sugar and hot water until the sugar is dissolved. Add the apricot preserves, soy sauce, and rice vinegar.
  • Mix everything together with a fork until the sauce is well-combined. Let the sauce sit for 5 minutes and mix again before serving.

Nutrition

Calories: 564kcalCarbohydrates: 46gProtein: 33gFat: 29gSaturated Fat: 21gCholesterol: 154mgSodium: 315mgPotassium: 701mgFiber: 7gSugar: 14gVitamin A: 194IUVitamin C: 4mgCalcium: 59mgIron: 4mg
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