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Coconut Peach Chicken Recipe

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4.1 from 8 reviews

Coconut Peach Chicken features tender chicken bites coated in a crunchy coconut and panko crust, perfectly balanced with a sweet and tangy peach glaze. This dish is served over fluffy white rice, making for a delightful and flavorful dinner option that combines savory, sweet, and a hint of spice.

Ingredients

Rice

  • 4 servings long grain white rice, prepared

Chicken

  • 1 boneless skinless chicken breast, cut into 1-inch cubes
  • ½ cup (46 g) sweetened shredded coconut
  • ½ cup (54 g) panko bread crumbs
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ cup (31 g) all-purpose flour
  • 1 large egg, room temperature, beaten
  • 2 tablespoons canola oil

Sauce

  • 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
  • Parsley, chopped for garnish

Instructions

  1. Prepare Coconut Mixture: Place shredded coconut in a food processor and pulse until finely chopped. Add panko breadcrumbs, kosher salt, and black pepper, then pulse one or two more times until just mixed.
  2. Set Up Dredging Station: Arrange three medium bowls: one with all-purpose flour, one with beaten egg, and one with the coconut-panko mixture.
  3. Coat Chicken: Dredge chicken cubes first in flour, tapping off excess, then dip in beaten egg, and finally coat evenly with the coconut mixture. Set coated pieces aside on a plate and repeat with remaining chicken.
  4. Cook Chicken: Heat canola oil in a large nonstick skillet over medium-high heat. When hot, add chicken pieces without overcrowding. Cook for 4-5 minutes on each side until golden brown and chicken reaches 165°F internal temperature. Remove chicken and keep warm tented with foil. Wipe skillet clean with paper towel.
  5. Prepare Sauce: Reduce heat to medium and add peach preserves, extra virgin olive oil, soy sauce, apple cider vinegar, dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes to the skillet. Stir well and bring to a simmer.
  6. Coat Chicken with Sauce: Return cooked chicken to the skillet, toss well to coat evenly with the peach glaze.
  7. Serve: Plate the chicken over prepared white rice and garnish with chopped parsley. Serve immediately.

Notes

  • Air Fryer Instructions: After coating chicken pieces as directed, place them in a single layer in the air fryer basket. Air fry at 400°F for 8 minutes, flipping halfway, until internal temperature reaches 165°F. Note that coconut may appear darker but is not burnt.
  • Be careful not to overcrowd the skillet when frying to ensure even cooking and crisp crust.
  • Use a food thermometer to ensure chicken is fully cooked to 165°F for food safety.
  • The peach glaze can be adjusted in sweetness or spice by modifying the amount of preserves or red pepper flakes.

Find it online: https://bitezly.com/coconut-peach-chicken-recipe/