Coconut Chicken

w/ sweet and sour sauce
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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 563kcal

Ingredients

  • 1 cup Panko breadcrumbs
  • 1 cups Sweetened shredded coconut
  • 1 lb Chicken breast boneless skinless sliced into 1 inch wide strips
  • 1/2 cup All-purpose flour
  • 2 Eggs beaten
  • 4 tbsp Vegetable oil or more if needed

Sweet and Sour Sauce

  • 2 tsp Sugar
  • 2 tbsp Water hot out of the tap
  • 4 tbsp Apricot preserves
  • 1/4 tsp Reduced-sodium soy sauce
  • 1/4 tsp Rice wine vinegar
US Customary - Metric

Instructions

  • In a bowl mix the panko breadcrumbs and shredded coconut.
  • Season the chicken with salt and pepper. Dip the chicken into the flour, then into the egg, then into the coconut mixture to coat very well, pressing the breading onto the chicken so it sticks. 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 3 to 5 minutes on each side until golden brown and an internal temperature of 160°F is achieved using a thermometer. (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 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: 563kcal | Carbohydrates: 49g | Protein: 31g | Fat: 28g | Saturated Fat: 20g | Cholesterol: 154mg | Sodium: 351mg | Potassium: 587mg | Fiber: 2g | Sugar: 22g | Vitamin A: 194IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 3mg

Coconut Chicken

w/ sweet and sour sauce
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 563 kcal

Ingredients
 
 

  • 1 cup Panko breadcrumbs
  • 1 cups Sweetened shredded coconut
  • 1 lb Chicken breast boneless skinless sliced into 1 inch wide strips
  • 1/2 cup All-purpose flour
  • 2 Eggs beaten
  • 4 tbsp Vegetable oil or more if needed

Sweet and Sour Sauce

  • 2 tsp Sugar
  • 2 tbsp Water hot out of the tap
  • 4 tbsp Apricot preserves
  • 1/4 tsp Reduced-sodium soy sauce
  • 1/4 tsp Rice wine vinegar

Instructions
 

  • In a bowl mix the panko breadcrumbs and shredded coconut.
  • Season the chicken with salt and pepper. Dip the chicken into the flour, then into the egg, then into the coconut mixture to coat very well, pressing the breading onto the chicken so it sticks. 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 3 to 5 minutes on each side until golden brown and an internal temperature of 160°F is achieved using a thermometer. (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 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: 563kcalCarbohydrates: 49gProtein: 31gFat: 28gSaturated Fat: 20gCholesterol: 154mgSodium: 351mgPotassium: 587mgFiber: 2gSugar: 22gVitamin A: 194IUVitamin C: 3mgCalcium: 53mgIron: 3mg
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