Crispy Coconut Chicken with Spicy Honey Orange Sauce.

Crispy, flavorful, and simple coconut chicken using convenient pantry ingredients to make one memorable meal everyone will love!

Crispy Coconut Chicken with Spicy Honey Orange Sauce recipe on sallysbakingaddiction.com

Here’s a simple dinner recipe that turned out to be even tastier than I planned. Sure, I had high hopes for this mid-week meal but I never expected it to be THIS GOOD. I think the chicken’s crispiness is what makes it.

And that spicy sweet orange sauce is like icing on the chicken cake. That sounds so weird but you know what I mean. I hope?

Recipe for Crispy Coconut Chicken with Spicy Honey Orange Sauce for dipping! sallysbakingaddiction.com

Here’s the deal. The chicken’s crust:

Has allllllll the coconut.

√ Is all sorts of tropical tasting. Hello perfect warm weather recipe.

Has Panko for added crunch and texture. Done and done.

Is flash-fried in a little coconut oil on the stove before going into the oven.

Is crispy and crusty and sweet and savory and flavorful.

The chicken is coated in the coconut crust in three steps. First, a coating of whole wheat (or regular) flour. The flour helps the egg to stick. Next, a dip into beaten eggs. Coating the chicken in beaten egg helps the coconut to stick. And finally? A generous dunk into coconut/Panko creadcrumbs. Here’s why Panko is preferred: Panko is made from crustless bread and is coarsely ground into airy, large flakes. Panko tends to stay crispier longer than regular breadcrumbs because they don’t absorb as much grease and liquid.

It’s important to chop up/pulse the shredded coconut before using it as a coating. Smaller pieces of coconut adhere to the chicken much easier.

Recipe for Crispy Coconut Chicken with Spicy Honey Orange Sauce for dipping! sallysbakingaddiction.com

About that “flash fry” step. It’s not crucial, but both Kevin and I liked the pieces of chicken that were briefly pan fried in coconut oil before being baked through. As an alternative, you can simply bake the chicken instead of adding the pan frying step. But that little pan fry in coconut oil adds another wonderful layer of flavor and gives the chicken the golden brown crispy crust we all love.

For the best taste and texture, I don’t recommend skipping this step. 

Recipe for Crispy Coconut Chicken with Spicy Honey Orange Sauce for dipping! sallysbakingaddiction.com

Now, about that sauce. Talk about F-L-A-V-O-R! I remember having a spicy orange sauce with coconut shrimp at a restaurant before and I knew it would be equally as tasty on crispy coconut chicken. All you need is honey, orange marmalade/jam/preserves, dijon mustard, and red pepper flakes. If spicy isn’t your style, leave out the red pepper flakes. There is still so much lovely flavor in this sauce!

Double dipping is encouraged. Scratch that. It’s required.

Recipe for Crispy Coconut Chicken with Spicy Honey Orange Sauce for dipping! sallysbakingaddiction.com

This chicken is finger-lickin’ good. I don’t like that term though. Maybe it’s the word “lick”? Or just the licking your fingers part? I don’t know, but it certainly describes this coconut chicken. Sticky and sweet, can’t be beat.

Recipe for Crispy Coconut Chicken with Spicy Honey Orange Sauce for dipping! sallysbakingaddiction.com

This is truly such a simple dish that uses convenient pantry ingredients and boasts huge coconut flavor. All in such little prep time, too. Everyone will go COCO-nuts for this chicken! I’m a nerd.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Crispy Coconut Chicken with Spicy Honey Orange Sauce

Yield: serves 4

Prep Time: 30 minutes

Total Time: 1 hour

Print Recipe

Crispy, flavorful, and simple coconut chicken using convenient pantry ingredients to make one memorable meal everyone will love.

Ingredients:

  • 1 and 1/2 pounds skinless, boneless chicken breasts or tenders
  • 1 cup sweetened shredded coconut1
  • 3/4 cup Panko2
  • 1/2 cup whole wheat flour (or all-purpose) (measured correctly)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large Eggland's Best eggs
  • 1/4 cup coconut oil3
  • optional or garnish: chopped cilantro or parsley

Spicy Honey Orange Sauce

  • 1/2 cup orange preserves/marmalade
  • 1/4 cup honey
  • 3 Tablespoons dijon mustard
  • 1 teaspoon crushed red pepper flakes
  • salt, to taste

Directions:

  1. If using chicken breasts, pound down and cut into strips. If using boneless, skinless chicken tenders (chicken tenders are the lean strips of meat found attached to the underside of chicken breasts - they can also be purchased separately.) - cut in half lengthwise.
  2. Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  3. Pulse the shredded coconut in a food processor or blender to break it down into smaller pieces. Alternatively, you can chop it up. Mix it with the Panko in a medium bowl. Set aside. In a second medium bowl, whisk the flour, salt, and pepper together. In a third bowl, whisk the eggs together.
  4. Heat the coconut oil in a large skillet over medium-high heat.
  5. Coat each chicken strip in flour, shaking off any excess. Then, dip in egg and let any excess drip off. Then generously roll in the coconut mixture, shaking off any excess. Add more Panko to the dish if you are running low.
  6. Fry 4-6 chicken strips at a time in the coconut oil-- only about 2 minutes per side until the crust is golden brown. Once each is done, place strips onto prepared baking pan.
  7. Bake for 6-10 minutes or until chicken is completely baked through.
  8. Make the sauce: Whisk all of the sauce ingredients together except for the salt. Taste. Add salt as needed.
  9. Serve chicken warm with the dipping sauce. Add an optional garnish like a little chopped cilantro or parsley. Store any leftover chicken in the refrigerator for up to 5 days. Reheat in a 350°F (177°C) oven for 10 minutes or until warmed through.
  10. Make ahead tip: Baked coconut chicken freezes well up to 2-3 months. Bake frozen chicken in a 350°F (177°C) oven for 20 minutes or until warmed through.

Additional Notes:

  1. I prefer sweetened coconut for a slightly sweet crust. You can use unsweetened coconut if you'd prefer it, though we didn't like the unsweetened crust as much compared to sweetened coconut. I also find that the sweetened coconut browns easier and was a little crispier.
  2. Panko is a Japanese-style breadcrumb traditionally used as a coating for fried or baked foods. It's available in major grocery stores near the stuffing. Panko is heavily preferred opposed to regular bread crumbs because they tend to stay crispier longer. You may buy seasoned or unseasoned and then add more/less seasonings to your breading if preferred. I use unseasoned.
  3. Instead of flash frying in coconut oil in steps 4 and 6, you can simply bake the coconut chicken for around 20 minutes (flipping halfway through) and skip those two steps. However, we much preferred the taste of the chicken after being pan fried in coconut oil for that brief amount of time. It adds another layer of coconut flavor as well as ensures a crispy golden brown crust.

Sauce adapted from All Recipes

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

We’re obsessed.

Recipe for Crispy Coconut Chicken with Spicy Honey Orange Sauce for dipping! sallysbakingaddiction.com

Try my Easy Coconut Shrimp next!

Easy Coconut Shrimp

And my Pretzel Crusted Chicken Bites.

Super crunchy Pretzel Crusted Chicken Bites on sallysbakingaddiction.com. These are SO easy and delicious!

Eggland’s Best provided me with eggs to bring you this recipe.

Little prep time, convenient ingredients, juicy, crispy, and the BEST dipping sauce! Coconut Chicken is so good.
   

80 Responses to “Crispy Coconut Chicken with Spicy Honey Orange Sauce.”

  1. #
    41
    Claireposted May 13, 2015 at 5:51 pm

    I LOVED this dish! I shared it on my blog (with credit and a link back to your site, of course). Thanks for the yummy recipe. http://slapdashdiaries.blogspot.com/2015/05/coconut-honey-chicken-with-orange-honey.html

    Reply

  2. #
    42
    Anaposted May 28, 2015 at 8:09 pm

    The sauce is great! We baked the chicken in the oven as we didn’t have coconut oil on hand, so the chicken didn’t have the nice golden color as in the pictures above. Still tasted good though!

    Reply

  3. #
    43
    Jeanposted June 2, 2015 at 6:33 pm

    Tonite is the 2nd time I have made this fabulous  chicken!  My husband & I  love it!  The leftovers are great too the next few days .  The sauce is out of this world!  Thank you for this amazing recipe.

    Reply

  4. #
    44
    Sarahposted July 16, 2015 at 2:10 pm

    Hi! This looks amazing!
    Definitely going to make this in the week..needing new dinner ideas and this ticks every box.
    Question.. Do you think it’s able to be barbecued/grilled?  I would say no, as it might take away the flavour, but my husband wants to try!
    Thanks

    Reply

    • Sallyreplied on July 16th, 2015 at 2:54 pm

      I don’t suggest it because of the breading.

      Reply

  5. #
    45
    Biancaposted July 18, 2015 at 7:09 pm

    Sally, your recipes never steer me wrong and this one is no exception. made this last night (with normal breadcrumbs as I didn’t have Panko on hand). The coconut was so prominent and delicious and moist chicken. The orange sauce was also fabulous. Quick, easy and beautiful recipe for a Saturday night. Love your blog! Thanks!
    Bianca (Melbourne, Australia)

    Reply

    • Sallyreplied on July 19th, 2015 at 11:26 am

      So glad the chicken was a hit! Thanks Bianca.

      Reply

  6. #
    46
    Janineposted August 25, 2015 at 8:07 am

    I can’t wait to try this. it sounds really good.

    Reply

  7. #
    47
    Lucieposted September 7, 2015 at 4:06 pm

    Thank you for the recipe, I made the chicken tonight and I absolutely loved it! I will definitely redo it as it is easy, delicious and original. First time I was cooking chicken in the oven and it was super tender. I served it with paprika sweet potatoes yummy 🙂

    Reply

  8. #
    48
    Teresa Swayneposted September 28, 2015 at 1:03 am

    WOW! Fantastic !  We really liked the coconut chicken and sweet/hot sauce.  We used 2 chicken breasts, tenderized, and cut into 2″ x 3″-4″ strips.  Next time will use 1 1/2c. coconut & 3/4 c. flour.  
    This recipe is on our “again!” list.  Thanks again!

    Reply

  9. #
    49
    Pameaposted October 12, 2015 at 8:00 am

    I made the crispy coconut chicken for sunday dinner, yesterday.  Wow!   Easy recipe and delicious!  All four family members enjoyed.  I made an asian broccoli stir fry (like you would order from a chinese restaurant] and that recipe was great too!  {Found on food.com}.  Served w/jasmine rice.
    For the chicken, I bought boneless chicken breasts.  Cut in 1/2 lengthwise to end up w/2 thinner breasts, then cut again in 1/2, then into 2 strips each.  So with each breast ended up w/8 strip pieces.  I did not have, nor did I buy the coconut oil.  I did have ‘grapeseed’ oil, and this was great for the frying, then did the ‘baking’ part for about 15 fifteen minutes.  *When I do make it again, probably for a holiday buffet, I will try the coconut oil.   The ‘dipping’ sauce was also great.
    Go ahead and make it!  You’ll enjoy!

    Reply

  10. #
    50
    plasterer bristolposted October 15, 2015 at 1:59 am

    This looks scrumptious, i love spicy chicken. Thanks for sharing this.

    Simon

    Reply

  11. #
    51
    Amandaposted October 21, 2015 at 8:18 pm

    I made this for dinner tonight and Idid not want to stop eating it.  The chicken smelled so good and tasted delicious, it was crunchy and I would get these bites of coconut goodness.  The sauce was fantastic, reminds me of sauce for orange chicken.  I am already thinking about my lunch tomorrow which will be left over coconut chicken on a salad with some of the sauce.  Thank you for all of your awesome recipes!

    Reply

    • Sallyreplied on October 22nd, 2015 at 9:36 am

      Your lunch today sounds FANTASTIC!!

      Reply

  12. #
    52
    Kimberlyposted October 26, 2015 at 8:02 pm

    Made this tonight had to fry up with peanut oil and I didn’t have the dijon mustard other than that I made it exactly the way it was prepared very tasty my husband said this is a keeper. I have to agree. Thanks for the recipe. 

    Reply

  13. #
    53
    Debposted December 2, 2015 at 9:56 pm

    Hi Sally, I made this for dinner tonight and it was delicious! The chicken was tender and had such a great coconut flavor. The orange sauce complemented it so well. I will definitely be making this again! I found your website recently and have been enjoying reading and trying your recipes. Love all the details and tips you provide. You make everything so easy. I can’t thank you enough.

    Reply

    • Sallyreplied on December 3rd, 2015 at 8:38 am

      Thanks so much Deb! These are a staple for our dinners too. I love the orange sauce!

      Reply

  14. #
    54
    Katelynposted December 31, 2015 at 8:24 pm

    I made this tonight for my parents as a thank you dinner. I have never seen panko crumbs in my area so made a concoction of bread crumbs and crushed cornflakes. Did the rest the same even the browning in coconut oil. The sauce written is delicious, and I put some to the side for my mom who doesn’t like spice, and kicked up the rest with more chili flakes and Sriracha sauce. The chicken was TO DIE FOR!!! My dad and I fought over the last piece! Delicious! Paired this with parmesan roasted sweet potatoes and heirloom carrots. Simply amazing meal! Next time will definitely get more chicken so there will be leftovers!!!

    Reply

    • Sallyreplied on January 2nd, 2016 at 5:52 pm

      Your whole meal sounds incredible!

      Reply

  15. #
    55
    Jillposted February 11, 2016 at 7:28 pm

    This recipe is so yummy! I think I could eat it everyday!!! The sauce was also way better than I expected. Changes I made were to use whole wheat Panko to up the health factor and I only had apricot preserves instead of orange marmalade. Outstanding!!!

    Reply

  16. #
    56
    Kendraposted February 16, 2016 at 7:38 pm

    I just finished eating these, and they were sooooo bomb!! And super easy too.  I only made enough for one serving since it’s just me, but I wish I had made more so that I could have leftovers (would reheat in the toaster oven of course) since I had to throw away half of my egg.  Will definitely make again!! 😀

    Reply

  17. #
    57
    Curiousposted February 25, 2016 at 7:55 pm

    is the coconut here what we call desiccated coconut, as i do not see
    the sweet coconut in the grocery.

    Reply

  18. #
    58
    Torieposted March 5, 2016 at 11:30 pm

    Made these tonight and holy mmmmmm was it good! My only thing I changed was I used apricot preserves (oops, thought I had Orange marmalade, did not :() and it was still awesome!! My family is happily munching away!

    Reply

  19. #
    59
    Emilyposted March 16, 2016 at 8:23 pm

    Made this for dinner tonight with the dipping sauce and we loved it! Very flavorful. Will for sure be making it again. Thanks for sharing this great recipe! 

    Reply

  20. #
    60
    Shannaposted May 14, 2016 at 10:16 pm

    Do you think, after it is flash fried, that it could be frozen or set aside for cooking later?

    Reply

    • Sallyreplied on May 15th, 2016 at 7:14 am

      I’m sure they could be, I just have never done it that way. Let me know your experience if you try it!

      Reply

  21. #
    61
    Linda Johnsonposted May 18, 2016 at 5:00 pm

    I found that when I slid the chicken off the tin foiled, olive oiled baking sheet, that the coating separated from the chicken. It tasted great, but I had to serve naked chicken with the coating added on top or on the side. Any idea why this may have happened? Linda J

    Reply

  22. #
    62
    Sandraposted June 8, 2016 at 11:22 pm

    This was delicious.! All six kids ( age 7-23) loved it. I used bobs red mill gluten free flour( the one with the garbanzo beans), gluten free bread crumbs, and unsweetened finely shredded coconut. Will try battering, browning, and then freezing because I know it will be on the list regularly. Had a homemade sweet chili sauce on hand already that I used, but look forward to trying out the sauce in the recipe.

    Reply

  23. #
    63
    Aytchteaposted June 25, 2016 at 3:24 pm

    For the sauce could you use freshly squeezed orange juice rather than marmalade? I realise it won’t be as thick/sticky but maybe fresh juice and a touch of sugar possibly reduced in a pan on the stove top to thicken up a bit? 

    Reply

  24. #
    64
    Lisa Shirleyposted September 5, 2016 at 5:01 pm

    I made this recipe the other day just by simply frying in the coconut oil. No need to bake since the chicken was thin enough just to cook a few minutes on each side.  The texture and taste were perfect!!! Now the sauce…..That stuff needs to be bottled and put on the market. I made the chicken with some steamed broccoli. I couldn’t waste not one drop of that sauce so I kept dipping the broccoli in as well. Great recipe. Will make sure I make this again soon….

    Reply

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