Ingredients
Method
Prepare the Coconut Coating
- In a food processor, pulse the shredded coconut until finely chopped. Add the panko, 1 teaspoon salt, and 1/2 teaspoon pepper; pulse once or twice to combine.
Set Up Breading Station
- Place the flour in a shallow bowl. Beat the egg in a second bowl. Transfer the coconut-panko mixture to a third bowl.
Coat the Chicken
- Dredge each chicken piece first in the flour, shaking off excess. Dip into the beaten egg, then coat thoroughly with the coconut mixture. Place on a plate and repeat with remaining chicken.
Cook the Chicken
- Heat canola oil in a large nonstick skillet over medium-high heat. Add the chicken pieces in a single layer (work in batches if needed) and cook until golden brown, about 4 to 5 minutes per side, until the internal temperature reaches 165°F. Transfer to a plate and tent with foil to keep warm. Wipe the skillet clean with a paper towel.
Make the Peach Glaze
- Reduce heat to medium. In the same skillet, combine peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, 1 teaspoon salt, 1/4 teaspoon pepper, and red pepper flakes. Stir and bring to a simmer.
Combine and Serve
- Return the cooked chicken to the skillet and toss to coat evenly with the glaze. Serve immediately over steamed rice, garnished with fresh parsley.
Nutrition
Notes
For an air fryer version, coat the chicken as directed and place in a single layer in the air fryer basket. Cook at 400°F for 8 minutes, flipping halfway, until 165°F. Note that the sweetened coconut may darken but won't taste burnt. If you prefer a less sweet glaze, reduce the peach preserves to 3/4 cup and add 2 tablespoons of peach nectar or orange juice. This dish is also delicious served over a bed of mixed greens or alongside roasted vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet or microwave. To make ahead, prepare the coating and glaze separately, then cook the chicken and assemble just before serving.
