Crispy Coconut Chicken with Spicy Honey Orange Sauce
This easy and flavorful coconut chicken is a perfect mid-week dinner, boasting a tropical flavor with a crunchy, crispy coating. Made with pantry staples, it's sure to be a hit with everyone at the table!
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Servings: 4 servings
Calories: 526kcal
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts or thighs
- ½ cup whole wheat flour (or regular flour)
- 2 large eggs, beaten
- 1½ cups shredded coconut, pulsed or finely chopped
- 1 cup Panko breadcrumbs
- 2 tbsp coconut oil (for frying)
For the Spicy Honey Orange Sauce:
- ¼ cup honey
- ¼ cup orange marmalade, jam, or preserves
- 2 tbsp Dijon mustard
- ½ tsp red pepper flakes (optional)
Instructions
Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Set up three shallow bowls: one with flour, one with beaten eggs, and the last with a mixture of shredded coconut and Panko breadcrumbs.
- Coat each chicken breast by first dipping it in the flour (to help the egg adhere), then in the beaten eggs, and finally in the coconut-Panko mixture. Press lightly to ensure the coating sticks.
Flash-Fry the Chicken (Optional, but Recommended):
- Heat the coconut oil in a large pan over medium heat.
- Once hot, carefully add the breaded chicken pieces. Fry for about 2-3 minutes per side, just to get the chicken golden and crispy.
- Transfer the chicken to a baking sheet lined with parchment paper and bake for 15-20 minutes, or until the chicken is cooked through and the coating is crispy.
Prepare the Sauce:
- While the chicken is baking, combine the honey, orange marmalade, Dijon mustard, and red pepper flakes (if using) in a small saucepan.
- Heat over medium heat, stirring occasionally until the sauce is smooth and heated through. Taste and adjust the spice level by adding more or fewer red pepper flakes.
Serve:
- Once the chicken is ready, serve it with the warm spicy honey orange sauce on the side for dipping.
Nutrition
Calories: 526kcal | Carbohydrates: 42g | Protein: 38g | Fat: 25g | Fiber: 6g