Monday, January 28, 2013

Baked Coconut Chicken with Apricot Sauce

So, I jacked up this recipe, and I'm really bummed about it. It was still edible  and actually pretty good, but it would have been so much better if I had been able to make it the way it was supposed to be.

These tasty little bites are supposed to be coated in Panko...mine are not. When I was making my shopping list for that week, I was almost positive I had Panko, so I just glaned in the cabinet real quick, saw a box, and didn't add it to my list. Well, when I went to make these, I saw it was a box of Itaian Panko., which I thought would be pretty nasty with the coconut.

Instead I used some regular, boring breadcrumbs I had. Not nearly as good as Panko, but whatever. It got the job done.

One issue I noticed about this recipe is the chopped coconut is kind of sticky, so when I mixed it in with the bread crumbs, they adhered to the coconut flakes, making them no longer sticky. I had a really hard time getting the coconut to stick to the chicken pieces. They kept falling off.

Maybe it's because I used regular breadcrumbs which are much finer than Panko, but who knows. Just letting you know since you may have to really press the coconut flakes onto the chicken.

Screw-up aside though, I really liked this. I ate a ton of them...almost the whole plate up there! And Jesse ate all of his, which is always a win. Mine had a subtle coconut flavor, which worked out for us since Heath really dislikes coconut, and the Apricot sauce is so simple and tasty. Of course, I added just the teeniest  amount of red pepper flakes to mine, but feel free to spice your up a bit.

Ok guys, I'm off to go pick Jesse up from school and take him to the Dentist. He's excited about going, but we'll see how he feels when he actually gets there. Wish me luck!


'Baked Coconut Chicken with Apricot Sauce'
Source: Adapted from Six Sisters Stuff


8-10 chicken tenders, cut into pieces
2 eggs
1 tablespoon milk
1 cup sweetened coconut flakes, chopped
1 cup Panko bread crumbs (or regular bread crumbs)
1 1/2 teaspoon garlic powder
3/4 teaspoon table salt
3/4 teaspoon curry powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper (optional)
olive oil

Sweet Spicy Apricot Sauce

1/2 cup apricot preserves
1 tablespoon rice wine vinegar 
3/4 teaspoon crushed red pepper flakes (optional)


1. Heat oven to 450. In a large zip-lock bag, combine Panko, chopped coconut flakes and spices. Shake well to distribute all of the spices. Whisk together the eggs and milk in a shallow dish.

2. Place cut chicken pieces in the egg mixture, and drop into the Panko bag. Shake to coat all pieces (you may need to work in batches).

3. Place chicken on a greased foil-lined baking sheet and drizzle olive oil lightly over-top to help with browning.

4. Bake for 15-20 minutes, depending on the size of your pieces.

5. Combine all the sauce ingredients and serve with the chicken


All Images Copyrighted © 2014 The Kitchen Life of a Navy Wife

1 comment:

  1. This is delicious! The sauce totally makes the meal! I used Panko and had no problem with the coconut sticking.


All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife