Golden Coconut Chicken Bites
Crispy chicken bites coated in coconut and panko, drizzled with a sweet peach glaze, perfect for any gathering.
Ingredients
Chicken and coating
- 1.5 lbs chicken breast Choose juicy, tender chicken breasts for the best results.
- 1 cup shredded unsweetened coconut Adds a delightful tropical flavor.
- 0.5 cup panko breadcrumbs Provides extra crunch.
- 2 pcs eggs, beaten Helps the coconut and panko stick to the chicken.
- 0.5 cup all-purpose flour Creates a crispy, golden shell.
- 1 teaspoon salt Enhances all the flavors.
- 0.5 teaspoon black pepper Adds warmth.
- 0.5 teaspoon paprika Adds smokiness.
- as needed ml vegetable oil for frying Use a neutral oil.
Peach glaze
- 2 pcs ripe peaches, finely diced Juicy sweetness for the glaze.
- 0.33 cup peach preserves Adds richness to the sauce.
- 2 tablespoons soy sauce Introduces savory umami flavor.
- 1 tablespoon honey For added sweetness.
- 1 teaspoon rice vinegar Brightens the glaze.
- 0.5 teaspoon grated ginger Fragrant addition to the glaze.
Instructions
Preparation
- In a large mixing bowl, combine the all-purpose flour, salt, black pepper, and paprika.
- Coat the chicken pieces thoroughly with the flour mixture.
- Dip each flour-coated chicken piece into the beaten eggs, allowing excess to drip off.
- Roll the coated chicken in the shredded coconut and panko breadcrumbs, pressing gently to stick.
Cooking
- Heat vegetable oil in a frying pan over medium heat.
- Fry the chicken pieces until golden brown for about 5 to 7 minutes on each side.
- Remove the chicken and drain on paper towels.
Peach Glaze
- In a separate saucepan over medium heat, combine diced peaches, peach preserves, soy sauce, honey, rice vinegar, and ginger.
- Stir well and let it simmer for about 5 to 10 minutes until it thickens.
Serving
- Drizzle the peach glaze over the crispy chicken bites before serving.
Notes
You can marinate the chicken for more flavor. Fresh ripened peaches yield the best results. Frozen peaches can be used if thawed.