Crispy Coconut Chicken with Sweet and Tangy Peach Sauce

This crispy coconut chicken with sweet and tangy peach sauce is a tropical-inspired dish that’s crunchy on the outside, juicy on the inside, and full of bright, fresh flavor. The golden coconut crust gives each bite a satisfying crunch, while the peach sauce adds the perfect balance of sweetness and tang.

Why You’ll Love This Recipe

I love how this recipe turns simple chicken into something special. The coconut breading adds a touch of natural sweetness and gorgeous color, and the peach sauce is fresh, vibrant, and just a little zesty. It’s a dish that feels sunny and uplifting, whether I serve it in the middle of summer or in the depths of winter when I’m craving something bright.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• Boneless, skinless chicken breasts or tenders

• All-purpose flour

• Eggs

• Shredded sweetened coconut

• Panko breadcrumbs

• Salt and pepper

• Coconut oil or vegetable oil for frying

For the peach sauce:

• Fresh or frozen peaches, chopped

• Honey or brown sugar

• Apple cider vinegar or white wine vinegar

• Dijon mustard

• Lemon juice

• Pinch of red pepper flakes (optional)

Directions

1. I start by pounding the chicken to an even thickness so it cooks evenly. I season both sides with salt and pepper.

2. I set up a breading station: flour in one bowl, beaten eggs in another, and a mix of shredded coconut and panko breadcrumbs in a third.

3. I dredge each chicken piece in flour, dip it in egg, and coat it thoroughly in the coconut mixture.

4. I heat coconut oil in a large skillet over medium heat. I fry the chicken for 3–4 minutes per side until golden brown and cooked through, then transfer to a paper towel-lined plate.

5. For the sauce, I combine peaches, honey, vinegar, Dijon mustard, lemon juice, and red pepper flakes in a small saucepan. I simmer for 8–10 minutes until the peaches are soft and the sauce thickens slightly.

6. I serve the chicken hot, drizzling or serving the peach sauce on the side.

Servings and timing

This recipe serves 4 people. Prep time is about 15 minutes, cooking takes around 20 minutes, and the total time is about 35 minutes.

Variations

• I sometimes swap the peaches for mango or pineapple for a different tropical twist.

• For a lighter version, I bake the breaded chicken at 400°F (200°C) for 20–25 minutes, flipping halfway through.

• I’ve also added chopped fresh herbs like cilantro or mint to the peach sauce for extra freshness.

Storage/Reheating

I store leftover chicken separately from the sauce to keep it crispy. In the fridge, both last up to 3 days. To reheat the chicken, I use the oven at 350°F (175°C) for 8–10 minutes to restore crispiness. The sauce can be reheated gently on the stove or in the microwave.

FAQs

Can I make this chicken gluten-free?

Yes, I use a gluten-free flour blend and gluten-free panko breadcrumbs, and it works just as well.

Can I use canned peaches?

Absolutely. I just drain them well and reduce the added sweetener since canned peaches are usually in syrup.

How do I keep the coating from falling off?

I press the coconut mixture firmly into the chicken after dipping and avoid moving the chicken too much while it’s cooking.

Can I air-fry the chicken?

Yes, I air-fry at 375°F (190°C) for about 12–14 minutes, flipping halfway. It comes out crispy with less oil.

Is the peach sauce spicy?

Not unless I add the red pepper flakes. Without them, it’s sweet and tangy without heat.

Conclusion

Crispy coconut chicken with sweet and tangy peach sauce is one of those dishes that feels like a vacation on a plate. The crunchy coating, tender meat, and bright fruit sauce make every bite exciting. Whether I’m cooking for family, friends, or just myself, it’s a recipe that always delivers sunshine and smiles.

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