Coconut Chicken With Honey Orange Sauce Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the dish.

Coconut milk: Adds a rich, creamy flavor and helps the breadcrumbs adhere to the chicken.

Panko breadcrumbs: Japanese-style breadcrumbs that provide a light, crispy coating.

Olive oil: Used for cooking the chicken in the skillet.

Honey: Adds sweetness to the sauce.

Orange juice: Freshly squeezed for a bright, citrusy flavor in the sauce.

Soy sauce: Adds a savory depth to the sauce.

Cornstarch: Mixed with water to thicken the sauce.

To achieve a perfectly crispy coating on the chicken breasts, ensure that the panko breadcrumbs are evenly distributed. Press the breadcrumbs firmly onto the chicken after dipping it in coconut milk. This helps the coating adhere better and creates a more uniform crust. Additionally, when cooking the chicken in the skillet, avoid overcrowding the pan. This allows for even browning and prevents the chicken from steaming, which can make the coating soggy.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile to chicken, making them a suitable alternative.

• coconut milk - Substitute with almond milk: Almond milk can provide a creamy texture, though it will lack the coconut flavor. Add a few drops of coconut extract if the coconut flavor is desired.

• panko breadcrumbs - Substitute with regular breadcrumbs: Regular breadcrumbs can be used, though they may not provide the same level of crispiness as panko.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a good alternative.

• honey - Substitute with maple syrup: Maple syrup can provide a similar sweetness and viscosity, though it will impart a different flavor.

• freshly squeezed orange juice - Substitute with store-bought orange juice: Store-bought orange juice can be used in place of freshly squeezed, though it may contain added sugars and preservatives.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar flavor profile.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder can be used as a thickening agent in place of cornstarch and provides a similar texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover coconut chicken on a baking sheet lined with parchment paper.
  3. Cover the chicken with aluminum foil to retain moisture.
  4. Heat in the oven for about 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
  5. For the honey orange sauce, transfer it to a small oven-safe dish, cover with foil, and place it in the oven for the last 5 minutes of reheating.
  6. Remove from the oven and drizzle the warmed sauce over the chicken before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat and add a small amount of olive oil.
  2. Place the leftover coconut chicken in the skillet and cover with a lid to trap steam.
  3. Cook for about 5-7 minutes, flipping halfway through, until the chicken is heated through.
  4. In a separate small saucepan, reheat the honey orange sauce over low heat, stirring occasionally until warm.
  5. Serve the chicken with the sauce drizzled over the top.

• Microwave Method:

  1. Place the leftover coconut chicken on a microwave-safe plate.
  2. Cover the chicken with a microwave-safe lid or another plate to prevent drying out.
  3. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. For the honey orange sauce, transfer it to a microwave-safe bowl and heat on medium power for 1-2 minutes, stirring halfway through.
  5. Pour the warmed sauce over the chicken and serve immediately.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover coconut chicken in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Meanwhile, reheat the honey orange sauce in a small saucepan over low heat until warm.
  5. Once the chicken is crispy and heated through, drizzle the sauce over the top and enjoy.

• Skillet: A flat-bottomed pan used for frying, searing, and browning foods. Essential for cooking the chicken breasts to a golden brown.

• Mixing bowl: A bowl used to combine ingredients. Needed for whisking together the honey, orange juice, soy sauce, and cornstarch mixture.

• Whisk: A kitchen utensil used for blending ingredients smoothly. Ideal for mixing the sauce ingredients thoroughly.

• Tongs: A tool used to grip and lift objects. Useful for turning the chicken breasts in the skillet.

• Measuring cups: Tools used to measure the volume of liquid or bulk solid cooking ingredients. Necessary for measuring the coconut milk, panko breadcrumbs, honey, and orange juice.

• Measuring spoons: Tools used to measure small quantities of ingredients. Needed for measuring the olive oil, soy sauce, and cornstarch.

• Knife: A tool with a sharp blade used for cutting. Useful for trimming any excess fat from the chicken breasts.

• Cutting board: A durable board on which to place material for cutting. Provides a safe surface for preparing the chicken breasts.

• Plate: A flat dish used for serving or holding food. Useful for holding the panko-coated chicken breasts before cooking.

• Spatula: A broad, flat, flexible blade used to mix, spread, and lift material. Handy for flipping the chicken breasts in the skillet.

• Small bowl: A smaller bowl used for mixing or holding small quantities of ingredients. Ideal for preparing the cornstarch mixture.

Prepare ingredients ahead: Measure out coconut milk, panko breadcrumbs, and honey in advance to streamline the cooking process.

Use a meat mallet: Pound the chicken breasts to an even thickness for quicker and more uniform cooking.

Preheat the skillet: Ensure the skillet is hot before adding the olive oil and chicken to reduce cooking time.

Make the sauce first: Whisk together honey, orange juice, soy sauce, and cornstarch mixture before starting to cook the chicken.

Use a lid: Cover the skillet while cooking the chicken to speed up the cooking process and keep it moist.