Crispy Coconut Chicken with Spicy Honey Orange Sauce

Crispy Coconut Chicken with Spicy Honey Orange Sauce 🍗🥥🍯🍊

If you’re craving something crispy, flavorful, and just a tad bit tropical, this Crispy Coconut Chicken with Spicy Honey Orange Sauce is the perfect dish to try! The combination of crunchy coconut-coated chicken and a tangy, sweet, and spicy dipping sauce will make your taste buds dance with delight. It’s a crowd-pleaser that’s quick to make and even quicker to disappear!

Ingredients

For the Chicken:

• 1 and 1/2 pounds (680g) skinless, boneless chicken breasts or tenders 🍗
• 1 cup (80g) sweetened shredded coconut* 🥥
• 3/4 cup Panko* 🍞
• 1/2 cup (65g) whole wheat flour (or all-purpose) 🌾
• 1 teaspoon salt 🧂
• 1/2 teaspoon ground black pepper ⚫
• 2 large eggs 🥚🥚
• 1/4 cup (56g) coconut oil* 🥥🛢️
• Optional for garnish: chopped cilantro or parsley 🌿

For the Spicy Honey Orange Sauce:

• 1/2 cup orange preserves (or marmalade) 🍊
• 1/4 cup (85g) honey 🍯
• 3 Tablespoons Dijon mustard 🍶
• 1 teaspoon crushed red pepper flakes 🌶️
• Salt, to taste 🧂

Instructions

1️⃣ Prepare the Chicken:

• If using chicken breasts, pound them down and cut into strips. If using boneless, skinless chicken tenders, cut them in half lengthwise. 🍗

2️⃣ Preheat the Oven:

• Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat and set it aside. 🔥

3️⃣ Prep the Coating:

• Pulse the shredded coconut in a food processor or blender to break it down into smaller pieces. You can also chop it up finely if preferred. In a medium bowl, mix the coconut with Panko and set it aside. In another medium bowl, whisk together the flour, salt, and pepper. In a third bowl, whisk the eggs until fully beaten. 🔄

4️⃣ Heat the Oil:

• Heat the coconut oil in a large skillet over medium-high heat. 🥘

5️⃣ Coat the Chicken:

• Coat each chicken strip in the flour mixture, shaking off any excess. Then dip it in the egg mixture, allowing any excess to drip off. Finally, generously roll the chicken in the coconut-Panko mixture, shaking off any extra. If you’re running low on the Panko mixture, feel free to add more. 🥣

6️⃣ Fry the Chicken:

• Fry 4-6 chicken strips at a time in the hot coconut oil. Fry each side for about 2 minutes or until the crust is golden brown. Once cooked, place the chicken strips onto the prepared baking sheet. 🍳

7️⃣ Bake the Chicken:

• Bake the fried chicken strips in the preheated oven for 6-10 minutes or until the chicken is completely cooked through. 🔥

8️⃣ Make the Sauce:

• While the chicken is baking, whisk together all of the sauce ingredients in a bowl except for the salt. Taste and add salt as needed. 🍊🍯

9️⃣ Serve and Garnish:

• Serve the chicken warm, paired with the spicy honey orange dipping sauce. Garnish with a sprinkle of chopped cilantro or parsley if desired. 🌿

🔟 Storing Leftovers:

• Store any leftover chicken in the refrigerator for up to 5 days. To reheat, place in a 350°F (177°C) oven for about 10 minutes or until warmed through. ❄️🍗

Cooking Time and Nutritional Information

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Calories: 420 Kcal per serving
• Servings: 4 servings

This Crispy Coconut Chicken with Spicy Honey Orange Sauce is an excellent dish for a weeknight dinner or a special occasion. The combination of crunchy coconut and the tangy, spicy, and sweet sauce will surely impress your family and friends. Enjoy this delightful dish, and don’t forget to share your cooking experience in the comments below!

Crispy Coconut Chicken with Spicy Honey Orange Sauce 🍗🥥🍯🍊

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• Author: Dulcia
• Total Time: 35min
• Yield: 4 1x

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Ingredients

Scale 1x2x3x

For the chicken:
1 and 1/2 pounds (680g) skinless, boneless chicken breasts or tenders 🍗
1 cup (80g) sweetened shredded coconut* 🥥
3/4 cup Panko* 🍞
1/2 cup (65g) whole wheat flour (or all-purpose) 🌾
1 teaspoon salt 🧂
1/2 teaspoon ground black pepper ⚫
2 large eggs 🥚🥚
1/4 cup (56g) coconut oil* 🥥🛢️
Optional for garnish: chopped cilantro or parsley 🌿
For the Spicy Honey Orange Sauce:
1/2 cup orange preserves (or marmalade) 🍊
1/4 cup (85g) honey 🍯
3 Tablespoons Dijon mustard 🍶
1 teaspoon crushed red pepper flakes 🌶️
Salt, to taste 🧂

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Instructions

1️⃣ If using chicken breasts, pound down and cut into strips. If using boneless, skinless chicken tenders, cut in half lengthwise. 🍗

2️⃣ Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. 🔥

3️⃣ Pulse the shredded coconut in a food processor or blender to break it down into smaller pieces. Alternatively, you can chop it up. Mix it with the Panko in a medium bowl. Set aside. In a second medium bowl, whisk the flour, salt, and pepper together. In a third bowl, whisk the eggs together. 🔄

4️⃣ Heat the coconut oil in a large skillet over medium-high heat. 🥘

5️⃣ Coat each chicken strip in flour, shaking off any excess. Then, dip in egg and let any excess drip off. Then generously roll in the coconut mixture, shaking off any excess. Add more Panko to the dish if you are running low. 🥣

6️⃣ Fry 4-6 chicken strips at a time in the coconut oil—only about 2 minutes per side until the crust is golden brown. Once each is done, place strips onto prepared baking pan. 🍳

7️⃣ Bake for 6-10 minutes or until chicken is completely baked through. 🔥

8️⃣ Make the sauce: Whisk all of the sauce ingredients together except for the salt. Taste. Add salt as needed. 🍊🍯

9️⃣ Serve chicken warm with the dipping sauce. Add an optional garnish like a little chopped cilantro or parsley. 🌿

🔟 Store any leftover chicken in the refrigerator for up to 5 days. Reheat in a 350°F (177°C) oven for 10 minutes or until warmed through. ❄️🍗

• Prep Time: 15min
• Cook Time: 20min

Nutrition

• Calories: 420 Kcal