Description
Tender chicken breast cubes coated in a sweetened coconut and panko crust, pan-fried until deeply golden and crispy, then glazed in a bold peach preserve sauce with olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, and red pepper flakes. A stunning sweet and savory dinner that looks and tastes like something from a restaurant kitchen.
Ingredients
For the Chicken:
- 1 boneless skinless chicken breast, cut into 1-inch cubes
- ½ cup (46g) sweetened shredded coconut
- ½ cup (54g) panko breadcrumbs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup (31g) all-purpose flour
- 1 large egg, room temperature, beaten
- 2 tablespoons canola oil
For the Peach Sauce:
- 1 cup (320g) 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
- Fresh parsley, chopped, for garnish
Instructions
- Make the peach sauce first. Combine the peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, salt, pepper, and red pepper flakes in a small saucepan over medium-low heat. Stir until fully combined and warmed through, about 3–4 minutes. Taste and adjust seasoning. Keep warm on low heat while you prepare the chicken.
- Set up a three-stage breading station. Place the flour seasoned with salt and pepper in one shallow bowl, the beaten egg in a second bowl, and the combined sweetened shredded coconut and panko breadcrumbs in a third.
- Working one piece at a time, dredge each chicken cube in the flour and shake off any excess. Dip in the beaten egg, allowing any excess to drip off. Press firmly into the coconut panko mixture, coating all sides completely and evenly.
- Heat the canola oil in a large skillet over medium-high heat until shimmering. Add the breaded chicken cubes in a single layer without crowding and cook for 3–4 minutes per side until deeply golden, crispy, and cooked through to 165°F (74°C).
- Transfer the cooked chicken to a plate. Pour the warm peach sauce over the chicken or toss gently to coat each piece.
- Garnish with fresh chopped parsley and serve immediately over steamed rice or your preferred base.
Notes
- Press the coconut panko coating firmly onto each chicken cube rather than just rolling — a firmly pressed coating adheres better during frying and produces a crispier, more complete crust with fewer bare spots.
- Make the peach sauce before the chicken so it is warm and ready the moment the chicken comes out of the pan — the sauce coats and glazes hot chicken far more beautifully than it does cooled pieces.
- Do not overcrowd the skillet — cook in two batches if needed so every piece has full contact with the hot oil for an even, deeply golden crust.
- Prep Time: 12 mins
- Cook Time: 15 minutes