Crispy Coconut Chicken with Spicy Honey Orange Sauce
Craving something crispy, flavorful, and totally satisfying?
This crispy coconut chicken, paired with a tangy honey orange sauce, delivers the perfect balance of crunch, sweetness, and spice.
It’s a simple, weeknight-friendly recipe that’s sure to become a favorite in your dinner rotation!
For the Crispy Coconut Chicken:
- Chicken – Use boneless, skinless chicken breasts or thighs, depending on your preference for white or dark meat.
- Whole Wheat or Regular Flour – Helps the egg coating stick to the chicken.
- Eggs – Beaten to help the coconut crust adhere to the chicken.
- Shredded Coconut – Pulse or chop the shredded coconut into smaller pieces for better coating adhesion.
- Panko Breadcrumbs – Adds crunch to the coating and keeps the chicken crispy.
- Coconut Oil – For flash frying the chicken before baking to add an extra layer of flavor and crispiness.
For the Spicy Honey Orange Sauce:
- Honey – Adds sweetness to balance the spice and tang of the sauce.
- Orange Marmalade, Jam, or Preserves – Provides the citrusy flavor that pairs perfectly with the honey.
- Dijon Mustard – For a touch of tanginess and depth in the sauce.
- Red Pepper Flakes – Adds a little heat. Omit if you prefer a milder sauce.
Crispy Coconut Chicken with Spicy Honey Orange Sauce
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.
1. Can I skip frying the chicken and just bake it?
Yes, you can skip the frying step and bake the chicken right away! Preheat the oven to 375°F (190°C), place the coated chicken on a baking sheet, and bake for 20-25 minutes, or until golden and crispy. It’s a healthier, simpler option.
2. Can I use regular coconut instead of shredded coconut?
I recommend using shredded coconut for the best texture and flavor. However, if you don’t have shredded coconut, you could try using desiccated coconut or even finely chopped coconut flakes to get a similar result.
3. What if I don’t have Panko breadcrumbs?
No worries! If you don’t have Panko, you can use regular breadcrumbs. Just keep in mind that Panko provides a lighter, crunchier texture, so the result might be slightly less crispy, but still delicious.
4. Can I make the sauce spicier?
Absolutely! Feel free to add more red pepper flakes to the sauce for an extra kick. You can also add a dash of hot sauce or fresh chili to ramp up the spice level to your liking.
5. Can I prepare the chicken and sauce ahead of time?
Yes! You can prep the chicken and store it in the fridge for up to 24 hours before cooking. The sauce can also be made in advance and stored in the fridge for up to a week. Just reheat the sauce when you’re ready to serve!
