Crispy Coconut Chicken with Spicy Honey Orange Sauce

Looking for a meal that’s crispy, flavorful, and just the right amount of sweet and spicy?

This Crispy Coconut Chicken with Spicy Honey Orange Sauce is a winner!

With a golden, crunchy coconut coating and a tangy, kicky dipping sauce, it’s the perfect balance of texture and bold flavor.

Easy to make with pantry staples, this dish will soon become a family favorite for any occasion!

For Crispy Coconut Chicken:

Chicken – Use 1 and 1/2 pounds of boneless, skinless chicken breasts or tenders. Choose whichever you prefer – both work great for this recipe!
Sweetened Shredded Coconut – This is key for the crispy, flavorful coating. It provides the right balance of sweetness and crunch.
Panko Breadcrumbs – The Japanese breadcrumbs give the chicken an extra crispy texture, making it perfect for frying and baking.
Whole Wheat Flour – Helps to coat the chicken and create a crispy outer layer when frying.
Salt & Ground Black Pepper – For seasoning the flour mixture and enhancing the flavor of the chicken.
Eggs – Used to bind the breadcrumbs and coconut to the chicken for a perfect crispy crust.
Coconut Oil – For frying the chicken. It adds a subtle coconut flavor and helps the chicken crisp up nicely.

For Spicy Honey Orange Sauce:

Orange Preserves (or Marmalade) – This is the base of the sauce, providing a sweet, tangy, and slightly citrusy flavor.
Honey – Adds sweetness and a touch of richness to balance the sauce’s tanginess.
Dijon Mustard – Adds a nice bit of sharpness and depth to the sauce.
Crushed Red Pepper Flakes – Provides just the right amount of spice to complement the sweetness of the honey and orange.
Salt – Adjust to taste to enhance the overall flavor of the sauce.

This crispy coconut chicken is a flavorful, easy dish that uses simple pantry ingredients, paired with a zesty honey orange sauce that adds a perfect balance of heat and sweetness. It’s a meal everyone will love!

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Course: Main Course

Cuisine: American

Keyword: Coconut Chicken with Spicy Honey Orange Sauce

Prep Time: 30

Cook Time: 15

Total Time: 1

Servings:

.

Ingredients:

1 and 1/2 pounds (680g) skinless, boneless chicken breasts or tenders
1 cup (80g) sweetened shredded coconut*
3/4 cup Panko breadcrumbs*
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 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:

Prepare the Chicken:
- If using chicken breasts, slice them into strips. For boneless, skinless chicken tenders, cut each in half lengthwise.
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.
Prepare the Coating:
- Pulse the shredded coconut in a food processor or blender to break it into smaller pieces. Alternatively, chop it by hand. Combine the coconut with the Panko in a medium bowl. In another bowl, whisk together the flour, salt, and pepper. In a third bowl, beat the eggs.
Heat the Coconut Oil:
- Heat the coconut oil in a large skillet over medium-high heat.
Coat the Chicken:
- Dredge each chicken strip in the flour mixture, shaking off the excess. Dip into the beaten eggs, letting any excess drip off, then coat generously with the coconut-Panko mixture, pressing to adhere.
Fry the Chicken:
- Fry the coated chicken strips in batches, about 4-6 at a time, in the coconut oil for approximately 2 minutes per side, or until golden brown. Transfer the cooked chicken to the prepared baking sheet.
Bake the Chicken:
- Bake the chicken for 6-10 minutes, or until fully cooked through and no longer pink inside.
Make the Sauce:
- In a small bowl, whisk together the orange preserves, honey, Dijon mustard, and red pepper flakes. Taste the sauce, then add salt to adjust the flavor as desired.
Serve:
- Serve the crispy chicken warm with the spicy honey orange sauce on the side. Garnish with chopped cilantro or parsley, if desired.

Storage & Reheating:

Leftover chicken can be stored in the refrigerator for up to 5 days. Reheat in a 350°F (177°C) oven for 10 minutes, or until warmed through.

Freezing Instructions:

After coating the chicken in the coconut mixture (Step 5), place the strips on a parchment-lined baking sheet and freeze for 2-3 hours, or until solid. Transfer them to a freezer-safe bag and freeze for up to 3-4 months. When ready to cook, bake at 350°F (177°C) for 30 minutes, or until fully cooked.

Notes:

Coconut: Sweetened coconut works best for a slightly sweet and crispy crust, but unsweetened can be used if preferred.
Panko: For the crispiest coating, use unseasoned Panko breadcrumbs, which help the crust stay crunchier than regular breadcrumbs.
Non-Frying Option: For a less oily version, bake the chicken for about 20 minutes (flipping halfway) without frying. However, the fried version adds an extra layer of coconut flavor and crispiness.

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Can I bake the coconut chicken instead of frying it?

Absolutely! If you want a lighter version, simply bake the chicken at 400°F (204°C) for about 20-25 minutes. Flip halfway through, and you’ll have golden, crispy chicken without the extra oil. It’s quick, easy, and just as tasty!

Can I make the chicken ahead of time?

Yes! Coat the chicken in the coconut mixture, then freeze it until you’re ready to cook. When you’re ready, bake it at 425°F (218°C) for about 25 minutes. You’ll have a quick, ready-to-go meal that’s still crispy and delicious!

How can I make the coconut chicken extra crispy?

For maximum crispiness, make sure the oil is nice and hot (around 365°F or 185°C). Fry the chicken in small batches, ensuring it’s not overcrowded in the pan. This helps to keep the coating crispy and light, and prevents sogginess.

What can I serve with this dish?

This coconut chicken pairs wonderfully with steamed rice, a fresh salad, or roasted veggies. You can even drizzle some extra spicy honey orange sauce over the sides for a complete meal.

Can I use a different oil for frying?

While coconut oil adds a subtle flavor, you can definitely use other oils like vegetable or canola oil if you prefer. Just make sure to heat the oil to the right temperature for the crispiest chicken!