Crispy Coconut Chicken with Sweet and Spicy Apricot Chutney
Indulge in this irresistible Crispy Coconut Chicken, perfectly paired with a delightful Sweet and Spicy Apricot Chutney. This dish features tender chicken breast fillets encrusted with golden, crunchy coconut, providing a tropical flair to your dinner table. The chutney infuses a remarkable blend of sweetness from dried apricots with a kick of heat from chili flakes, elevating the flavors to a whole new level. Ideal for any occasion, this recipe serves as a crowd-pleaser that is both simple to prepare and wonderfully satisfying. Your family and friends will be asking for seconds!
N/A
Servings
550
Calories
11
Ingredients
Ingredients
plain flour
1/2 cup (no preparation needed)
shredded coconut
2 1/2 cups (no preparation needed)
eggs
2 (lightly beaten)
chicken breast fillets
750 g (thinly sliced lengthwise)
vegetable oil
for deep frying (no preparation needed)
vegetable oil
2 tablespoons (for chutney)
dried chili pepper flakes
1/4 teaspoon (no preparation needed)
red onion
1 (roughly chopped)
dried apricots
400 g (roughly chopped)
white sugar
1/2 cup (no preparation needed)
rice wine vinegar
1/2 cup (no preparation needed)
Instructions
1
Begin by preparing the sweet and spicy apricot chutney. Heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat. Once heated, add the dried chili flakes and cook for approximately 1 minute until fragrant.
2
Next, add the chopped red onion to the saucepan and sauté for 3-4 minutes, or until it becomes translucent.
3
Incorporate the chopped dried apricots, white sugar, and rice wine vinegar into the mix. Stir well and let the mixture come to a boil while stirring occasionally. Once boiling, reduce the heat to medium-low and allow it to simmer uncovered for about 15 minutes, or until the chutney thickens. Stir occasionally and set aside to cool.
4
While the chutney is simmering, prepare the chicken. In one shallow dish, place the plain flour and in another, put the shredded coconut. In a third dish, lightly beat the eggs.
5
Preheat your oven to 150°C (300°F) and line a baking tray with paper towels to absorb excess oil.
6
Working with one piece of chicken at a time, coat each fillet in flour, ensuring to shake off the excess. Then dip it into the beaten eggs, followed by pressing it into the shredded coconut, making sure each piece is well-coated. Use your fingertips to press the coconut firmly onto the chicken.
7
In a large frying pan, heat vegetable oil for deep frying over medium-high heat. Carefully add the coated chicken to the hot oil, frying in batches to avoid overcrowding the pan. Cook each batch for about 4-5 minutes on each side or until golden and crispy.
8
Once cooked, transfer the fried chicken to the prepared baking tray and keep it warm in the oven while you finish frying the remaining pieces.
9
Serve the crispy coconut chicken hot with a generous side of the sweet and spicy apricot chutney for dipping.
Nutrition Information
22.5
Fat
57.5
Carbs
25
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary dish described in this recipe?
The dish is Crispy Coconut Chicken served with a Sweet and Spicy Apricot Chutney.
What ingredients are used to make the apricot chutney?
The chutney consists of vegetable oil, dried chili flakes, red onion, dried apricots, white sugar, and rice wine vinegar.
How much chicken is required for this recipe?
You will need 750 grams of chicken breast fillets.
How should the chicken breast fillets be prepared before cooking?
The chicken breast fillets should be thinly sliced lengthwise.
What is the coating sequence for the chicken?
Coat each fillet in plain flour first, then dip into beaten eggs, and finally press into shredded coconut.
How long should the red onion be sautéed for the chutney?
The roughly chopped red onion should be sautéed for 3-4 minutes until it becomes translucent.
What oven temperature is needed to keep the chicken warm?
The oven should be preheated to 150°C (300°F).
How long does the chutney need to simmer?
The chutney should simmer uncovered for about 15 minutes or until it thickens.
How much shredded coconut is used in the breading?
The recipe calls for 2 1/2 cups of shredded coconut.
What is the calorie count for a serving of this dish?
This dish contains 550 calories per serving.
How much fat is in the Crispy Coconut Chicken?
The recipe contains 22.5 grams of fat.
What is the carbohydrate content per serving?
There are 57.5 grams of carbohydrates per serving.
How much protein does this recipe provide?
The recipe provides 25 grams of protein.
What type of vinegar is used for the apricot chutney?
Rice wine vinegar is used to provide the acidic balance in the chutney.
How much white sugar is required for the chutney?
1/2 cup of white sugar is added to the chutney mixture.
How long should the chicken fry on each side?
Each batch of chicken should be cooked for 4-5 minutes on each side.
How do you ensure the coconut adheres to the chicken?
Use your fingertips to press the coconut firmly onto the chicken after dipping it in the egg.
What is the suggested first step of the recipe?
The recipe suggests beginning by preparing the sweet and spicy apricot chutney.
How much flour is needed for the dredging process?
The recipe uses 1/2 cup of plain flour.
What is the purpose of the paper towels on the baking tray?
The paper towels are used to absorb any excess oil from the fried chicken.
How many eggs are used in the breading station?
Two eggs, which should be lightly beaten, are required.
How many grams of dried apricots are in the chutney?
The chutney uses 400 grams of roughly chopped dried apricots.
What spice provides the heat in the chutney?
1/4 teaspoon of dried chili pepper flakes provides the spicy kick.
What is the total number of ingredients listed for this recipe?
There are 11 ingredients listed for this recipe.
Is this recipe considered an appetizer or a main course?
It is versatile and can be served as either an appetizer or a main course.
What kind of oil is recommended for frying?
Vegetable oil is recommended for both the chutney and for deep frying the chicken.
How should the dried chili flakes be cooked initially?
They should be heated in oil for approximately 1 minute until they become fragrant.
What should you do if the frying pan is too full?
You should fry the chicken in batches to avoid overcrowding the pan, which ensures even cooking.
What is the suggested way to serve the dish?
Serve the crispy coconut chicken hot with a generous side of the apricot chutney for dipping.
What tags are associated with the flavors of this recipe?
The tags include tropical flavors, spicy, coconut chicken, and apricot chutney.