Baked Coconut Chicken with Spicy Sauce

Coconut Chicken with Chile Sauce

Oven-fried chicken coated in a crispy coconut flake and panko crust with a red-hot Asian-inspired chili sauce to liven things up. The recipe comes together pretty quickly to make a delicious meal without a lot of work or cook time.

The sticky-sweet sauce is 4-ingredient-simple and simmers away on the stove as the chicken bakes with rice wine vinegar, sugar, soy sauce and red pepper flakes. Lots of red pepper making this fiery hot and slightly sweet with a vinegary bite to it.

Naturally sweet and savory coconut mixed with toasted panko forms the crunchiest coating when baked. It’s the next best thing to frying. On its own the coating doesn’t have much flavor – it definitely needs the sauce to be complete.

This is great served with rice, sauteed spinach or a different green, string beans or you can easily turn it into a tasty noodle bowl with rice noodles.

Baked Coconut Chicken

Baked Coconut Chicken with Spicy Sauce

Rating: 51

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 4 servings

Baked Coconut Chicken with Spicy Sauce

Oven-fried chicken coated in a crispy coconut flake and panko crust with a red-hot Asian-inspired chili sauce to liven them up.


2/3 cup panko crumbs
2/3 cup unsweetened coconut flakes
1/2 cup all-purpose flour
2 eggs
1 pound chicken cutlets or boneless, skinless breasts
coarse salt and fresh black pepper
3/4 cup rice vinegar
1/2 cup sugar
3 tablespoons soy sauce
1/2 to 1 teaspoon red pepper flakes


  1. Preheat oven to 400 degrees F. Lightly grease or line with parchment a large, rimmed cookie sheet or metal baking pan.
  2. Toast the panko in a dry skillet set over medium - low heat stirring often until lightly golden. Remove to a wide, shallow dish and combine with the coconut flakes.
  3. Put the flour on a big plate. Whisk the eggs in a wide, shallow bowl with a tablespoon or two of water.
  4. If using chicken breasts pound them out between two pieces of plastic wrap using a mallet to an even thickness.
  5. Season the chicken with salt and pepper on both sides. Working one at a time using tongs dredge the chicken in flour, then egg allowing the excess to drip off then into the coconut flakes, patting them on with your hands to get them stick.
  6. Place them on the baking sheet and bake 12 - 25 minutes depending on their size until their juices run clear and they reach an internal temperature of 165 - 174 degrees F.
  7. Meanwhile make the sauce:
  8. Add all the sauce ingredients to a small saucepan and bring to a boil over medium-high heat. Maintain a simmer and cook 10 minutes, stirring often.
  9. Once the chicken is cooked remove to a platter and drizzle with sauce or serve the sauce on the side like a dipping sauce.


Sauce adapted from My Recipes

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

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  1. says

    I always love new chicken recipes, particularly when they are so different like this and easy! The sauce sounds like it would be used with lots of things, too. I say the spicier the better, too!

  2. says

    Oh yum. This sounds like the chicken version of heaven on a plate! I love the combination of coconut and chilli, particularly if there’s something crispy in there too. I need to get me some panko crumbs so I can try this :) x

  3. says

    a very delicious sounding recipe. My husband doesn’t like coconut so I would have to leave that out for him but I love it

    • says

      Nope – you won’t need to toast them! I’ve searched high and low for toasted panko and can’t find them anywhere! The white ones don’t brown enough for my liking – I always toast them first.

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