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Ingredients
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For the Coconut Chicken
For the Apricot Sauce
Method
For the Coconut Chicken
- 1
Prepare the chicken
Pat chicken breasts dry and slice each breast into 3–4 thin cutlets (about 1/2-inch thick) so total yields 6–8 pieces. Season both sides evenly with 1 tsp salt and 1/2 tsp black pepper.
- 2
Set up breading stations
Place the flour in a shallow dish. In a second shallow bowl whisk the 2 eggs with 2 tsp water until combined. In a third shallow bowl combine panko breadcrumbs and shredded sweetened coconut, pressing to evenly distribute coconut through the panko.
- 3
Bread the chicken
Working one piece at a time: dredge a cutlet in flour, shake off excess; dip into the egg wash, letting excess drip; press into the panko-coconut mixture until well coated on both sides. Transfer to a wire rack and repeat with remaining pieces.
- 4
Fry the chicken
Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Add chicken pieces in a single layer without overcrowding (work in batches if necessary). Fry 3–4 minutes per side, or until golden brown and internal temperature reaches 165°F. Adjust heat to prevent burning the coconut — lower to medium if browning too quickly. Transfer cooked pieces to a paper towel–lined plate or rack to drain.
- 5
Finish
Keep chicken warm in a low oven (200°F) while you make the sauce, or serve immediately topped with apricot sauce and lime wedges on the side.
For the Apricot Sauce
- 6
Combine ingredients
In a small saucepan combine 1/2 cup apricot preserves, 1 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp minced ginger, 1 tsp minced garlic, 2 tbsp water, and 1/4 tsp red pepper flakes (if using).
- 7
Simmer to meld flavors
Place saucepan over medium-low heat and warm, stirring frequently, until the preserves melt and the mixture is glossy, about 4–6 minutes. If the sauce is too thick, add 1 tsp water at a time to reach desired consistency. Taste and adjust seasoning: more vinegar for brightness, more honey for sweetness, or more soy for saltiness.
- 8
Blend (optional) and finish
For a very smooth sauce, transfer to a blender or use an immersion blender and pulse briefly until smooth. Return to the pan to warm if needed. Keep warm until ready to serve.