Introduction

This Coconut Peach Chicken is a delightful blend of crispy, toasted coconut coating and a sweet, tangy peach sauce. Perfectly paired with fluffy white rice, it offers a fresh twist on a classic chicken dish that’s sure to impress your family and friends.

A white pan filled with about twenty pieces of golden brown, crispy fried chicken bites scattered evenly inside. The chicken pieces have a crunchy texture with some darker toasted spots on each piece. They sit in a glossy, thick orange glaze sauce that has small chunks and a shiny sheen. The sauce is sprinkled lightly with finely chopped green herbs and tiny red flakes throughout. The pan handle and a small part of some white rice in a bowl sit on a white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 servings long grain white rice, prepared
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
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

Step 1: Pulse coconut, panko, salt, and pepper in a food processor. Pulse the coconut until finely chopped, then add panko, salt, and pepper and pulse once or twice until combined.
Step 2: Set out three medium bowls. Place the flour in the first bowl, the beaten egg in the second, and the coconut-panko mixture in the third.
Step 3: Dredge chicken pieces first in the flour, tapping off excess, then dip into the beaten egg, and finally coat evenly with the coconut-panko mixture. Repeat for all chicken pieces and set them aside on a plate.
Step 4: Heat canola oil in a large nonstick skillet over medium-high heat until hot.
Step 5: Cook the coated chicken in the skillet without overcrowding, about 4-5 minutes per side, until golden brown and the internal temperature reaches 165°F. Transfer the cooked chicken to a plate and tent to keep warm. Wipe out the skillet with a paper towel.
Step 6: Reduce the heat to medium and add the peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, salt, black pepper, and red pepper flakes to the skillet. Stir and heat until the sauce begins to simmer.
Step 7: Return the chicken to the skillet and toss to coat thoroughly with the peach sauce.
Step 8: Serve the chicken and peach sauce over the prepared rice, garnished with chopped parsley.

Tips & Variations

For extra crunch, toast the shredded coconut lightly before pulsing.
Substitute chicken breast with thighs for juicier meat.
Add a squeeze of fresh lime juice to the sauce for a bright citrus twist.
Use low-sodium soy sauce to control salt levels.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to prevent drying out. For best texture, reheat the chicken separately from the sauce and toss together just before serving.

How to Serve

A white pan filled with about twenty pieces of golden brown fried chicken nuggets, each piece crisp and textured with a crunchy outside. The nuggets are covered in a thick, glossy orange sauce with visible chunks of fruit, likely apricot, mixed throughout. Small flecks of green herbs and dark spices are sprinkled on top of the nuggets and sauce, adding contrast. The pan rests on a white marbled surface, enhancing the warm colors of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken and pat it dry before breading to ensure the coating sticks well and cooks evenly.

Is this dish spicy?

This recipe has a mild heat from the red pepper flakes, which can be adjusted or omitted based on your spice preference.