A Sweet and Crunchy Idea
I first made this chicken for my grandson, Leo. He thought peaches only belonged in pies. His eyes got so wide with that first bite. I still laugh at that.
This recipe mixes sweet and salty in the best way. The coconut makes it feel like a tropical vacation on your plate. It is a fun way to make a weeknight dinner feel special.
Getting Your Chicken Just Right
The secret is in the crust. You have three little bowls: flour, egg, and the coconut mix. It is a bit messy, but that is part of the fun.
Press the chicken firmly into the coconut. This helps the crust stick. You want every piece to have a golden, crunchy jacket. Does not that smell amazing when it cooks?
A Sauce with a Little Zing
Now for the magic peach sauce. It is sweet from the preserves. But the soy sauce and vinegar give it a little kick. It wakes up your whole mouth.
Fun fact: Peaches are part of the rose family. That is why they smell so lovely. I love how food connects us to nature in simple ways.
What is your favorite fruit to cook with? Is it apples, berries, or something else? I would love to know.
Why This Meal Matters
Cooking for someone is an act of love. It says, I care about you. This is why sharing a home-cooked meal feels so good.
Trying new recipes also keeps our brains happy and learning. It is a small adventure in your own kitchen. Have you tried a new food this week?
Your Two Cooking Choices
You can cook the chicken in a pan on the stove. It gets a wonderfully crispy crust. Or, you can use an air fryer for a lighter version.
The air fryer is great for a quick, less messy dinner. It still gets the chicken golden and cooked through. Which do you prefer for cooking, a trusty skillet or an air fryer?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Long grain white rice | 4 servings | For serving |
| Boneless skinless chicken breast | 1 | Cut into 1-inch cubes |
| Sweetened shredded coconut | 1/2 cup / 46 g | Finely chopped in food processor |
| Panko bread crumbs | 1/2 cup / 54 g | |
| Kosher salt | 1 teaspoon | For chicken coating |
| Black pepper | 1/2 teaspoon | For chicken coating |
| All-purpose flour | 1/4 cup / 31 g | For breading station |
| Egg | 1 large | Beaten, for breading station |
| Canola oil | 2 tablespoons | For pan-frying |
| Peach preserves | 1 cup / 320 g | For the sauce |
| Extra virgin olive oil | 2 tablespoons | For the sauce |
| Soy sauce | 2 teaspoons | For the sauce |
| Apple cider vinegar | 2 teaspoons | For the sauce |
| Coarse ground dijon mustard | 2 teaspoons | For the sauce |
| Garlic | 1 teaspoon | Minced, for the sauce |
| Kosher salt | 1 teaspoon | For the sauce |
| Black pepper | 1/4 teaspoon | For the sauce |
| Red pepper flakes | 1/4 teaspoon | For the sauce |
| Parsley | For garnish | Chopped |
My Sweet Coconut Peach Chicken
Oh, this recipe brings back such a sweet memory. My grandson calls it vacation chicken. He says it tastes like a tropical island. I have to agree with him. The crispy coconut and sweet peach sauce just make you smile. Doesn’t that sound wonderful for a weeknight dinner?
It looks fancy, but it’s really quite simple to make. I’ll walk you through it step-by-step. Just follow along with me. You’ll have a delicious meal on the table before you know it. Let’s get our hands a little messy and have some fun.
Step 1
First, let’s make our coconut coating. Put your shredded coconut in a food processor. Pulse it until it looks like tiny little flakes. Then, mix it in a bowl with the panko, salt, and pepper. I love the smell of coconut. It reminds me of summer.
Step 2
Now, set up three bowls for breading. One has flour, one has a beaten egg, and one has our coconut mix. Take each piece of chicken and give it a flour bath. Then, a quick dip in the egg. Finally, press it into the coconut. (A hard-learned tip: Use one hand for the dry steps and one for the wet. It keeps your fingers cleaner!)
Step 3
Heat some oil in a big pan. Carefully add your chicken pieces. Don’t crowd the pan. Cook them for a few minutes on each side. You want them to be a beautiful golden brown. I still laugh at how I used to flip them too soon. Patience is key here!
Step 4
Once the chicken is cooked, set it aside. Now for the magic! In the same pan, we make the peach sauce. Stir together the peach preserves, soy sauce, vinegar, and all those good things. Let it bubble and get all glossy. Doesn’t that smell amazing?
Step 5
Put the chicken back in the pan. Gently toss it in that lovely peach sauce. Make sure every piece gets a shiny coat. Serve it over a bed of fluffy white rice. A little sprinkle of parsley on top makes it look so special. Do you prefer your chicken crispy or saucy? Share below!
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Dinner
Three Fun Twists to Try
I love recipes you can make your own. This one is so friendly to changes. Here are a few ideas I’ve tried over the years. They all turned out just delicious. Cooking is all about having a little adventure in your own kitchen.
Spicy Island Style
Add a big pinch of cayenne pepper to the coconut mix. It gives you a nice little kick with the sweet.
Vegetarian Dream
Use big pieces of firm tofu or cauliflower instead of chicken. The coating sticks to them perfectly.
Summer Berry Swap
In the summer, use strawberry or apricot preserves instead of peach. It’s a wonderful surprise.
Which one would you try first? Comment below!
How to Serve Your Creation
Now, let’s talk about what to serve with our chicken. A simple bed of white rice is my go-to. It soaks up that extra peach sauce so nicely. For a fresh crunch, a simple green salad on the side is perfect. Sometimes I add some steamed broccoli, too. The colors on the plate just pop.
What should we drink with it? For a fancy treat, a glass of chilled Riesling wine is lovely. For a regular night, I love homemade iced tea with a slice of lemon. Both are so refreshing with the sweet and salty flavors. Which would you choose tonight?
Keeping Your Coconut Peach Chicken Tasty
Let’s talk about keeping your lovely chicken for later. It will last three days in the fridge. Just put it in a sealed container. You can freeze it for up to three months too. I wrap each piece tightly.
To reheat, use your oven or air fryer. This keeps the crust crispy. I once microwaved it and the crust got soft. It was a sad lunch for me.
This matters because good food should never go to waste. Batch cooking saves you time on a busy night. You deserve an easy, delicious meal anytime. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Kitchen Hiccups
Is your coconut crust not sticking? Pat the chicken dry first. A wet chicken makes the coating slide right off. I remember when this happened to my grandson. We had to start all over again.
Is the crust browning too fast? Your heat is too high. Just turn it down a little. This matters because gentle heat cooks the chicken through perfectly. Is your sauce too thick? Add a splash of water. This helps it coat the chicken nicely.
Getting the sauce right builds your cooking confidence. A smooth sauce makes the whole dish feel special. Which of these problems have you run into before?
Your Coconut Peach Chicken Questions
Q: Can I make this gluten-free?
A: Yes! Use gluten-free flour and panko. It works just as well.
Q: Can I make parts ahead?
A: You can bread the chicken hours before. Keep it in the fridge until cooking.
Q: What if I don’t have peach preserves?
A: Apricot jam is a lovely swap. The flavor is still sweet and fruity.
Q: Can I double the recipe?
A: Of course! Just use a bigger pan so the chicken isn’t crowded.
Q: Is the air fryer method good?
A: It makes the chicken very crispy with less oil. It’s a great choice. Which tip will you try first?
A Note From My Kitchen to Yours
I hope you love this recipe as much as I do. It always feels like a happy meal. Cooking for others is a way to share your love.
*Fun fact: Peaches are a symbol of longevity and good luck in many cultures.* I think that’s a wonderful thought for a family dinner.
I would be so thrilled to see your creation. Have you tried this recipe? Tag us on Pinterest! You can find me at Olivia’s Kitchen Table. Happy cooking!
—Olivia Hartwell.
Sweet Coconut Peach Chicken Recipe
Description
A delicious fusion of crispy coconut-crusted chicken with a sweet and tangy peach glaze, served over fluffy rice.
Ingredients
Long grain white rice (4 servings)
Boneless skinless chicken breast (1, cut into 1-inch cubes)
Peach preserves (1 cup / 320 g)
Instructions
- Take each piece of chicken and coat it first in the flour, shaking off any excess. Next, dip it into the beaten egg, allowing the excess to drip off. Finally, press the chicken firmly into the coconut mixture to ensure an even coating on all sides. Place the breaded chicken on a clean plate.
- Heat the canola oil in a large nonstick skillet over medium-high heat. Once the oil is hot, carefully add the chicken pieces, being sure not to overcrowd the pan. Cook for 4 to 5 minutes per side, until the crust is a deep golden brown and the chicken has reached an internal temperature of 165°F. Transfer the cooked chicken to a plate and loosely cover it to keep warm. Wipe the skillet clean with a paper towel.
Begin by processing the shredded coconut in a food processor until it is finely chopped. Transfer it to a medium bowl and mix in the panko bread crumbs, salt, and pepper. Set up your breading station with three separate bowls: one with the all-purpose flour, a second with the beaten egg, and the third with the coconut-panko mixture.
Reduce the stovetop heat to medium. In the same skillet, combine the peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, salt, pepper, and red pepper flakes. Stir continuously until the mixture is smooth and begins to simmer. Return the cooked chicken to the skillet, gently tossing it until each piece is evenly coated with the sauce.
Spoon the prepared rice onto plates, top with the peach-glazed chicken, and garnish with chopped parsley.
After breading the chicken as directed, arrange the pieces in a single layer in the air fryer basket. Air fry at 400°F for 8 minutes, flipping the chicken halfway through the cooking time, until golden and cooked through to an internal temperature of 165°F.
Notes
- Ensure the oil is hot before adding the chicken to achieve a crispy crust. For a spicier sauce, increase the amount of red pepper flakes.
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