Unveil a culinary masterpiece that fuses the tender allure of chicken with the exotic charm of coconut, creating a symphony of flavors and textures that delight the senses. Our Coconut Chicken with Apricot-Ginger Sauce encapsulates the epitome of gluten-free indulgence, elevating your dining experience to new heights. Air fryers bring forth the magic of impeccably moist and tender chicken, while the artful fusion of crunchy coconut coating evokes a taste that’s sure to captivate your palate.
Whether you’re a devoted ginger enthusiast or prefer a different twist, these nuggets offer a customizable delight. Embrace the versatility of this dish, exploring the myriad possibilities, from savoring the nuggets as they are, to pairing them with the sweetness of honey or the tang of various sweet and sour sauces.
Yield: 4 servings
Prep Time: 20 minutes
Cooking Time: 7–8 minutes per batch
Total Time: 34–36 minutes
INGREDIENTS:
Apricot-Ginger Sauce:
- ½ cup apricot preserves
- 2 tablespoons white vinegar
- ¼ teaspoon ground ginger
- ¼ teaspoon low-sodium soy sauce
- 2 teaspoons white or yellow onion, grated or finely minced
Chicken Nuggets:
- 1½ pounds boneless, skinless chicken tenders, cut into large chunks (about 1¼ inches)
- Salt and pepper, to taste
- ½ cup cornstarch
- 2 eggs
- 1 tablespoon milk
- 3 cups shredded coconut (see below)
- Oil for misting or cooking spray
INSTRUCTIONS:
- Begin by preparing the Apricot-Ginger Sauce: Mix all sauce ingredients thoroughly and allow the flavors to meld while you focus on the chicken.
- Season the chicken chunks with salt and pepper to your liking.
- Place the cornstarch in a shallow dish, setting up your dipping stations.
- In another dish, whisk together the eggs and milk.
- For the third dish, spread out the shredded coconut. If you’re opting for a combination of coconut and panko breadcrumbs, mix them together.
- Prepare the air fryer basket by lightly misting it with oil or using cooking spray.
- Dip each chicken chunk into the cornstarch, shake off any excess, and then dip it into the egg mixture.
- After dipping in the egg mixture, lightly roll the chicken chunk in the coconut mixture. Give it a gentle spray with oil.
- Place the coated chicken chunks in the air fryer basket, ensuring they’re close together but not touching.
- Cook at 360°F for 4 minutes, then pause to turn the chunks over.
- Continue cooking for an additional 3 to 4 minutes or until the chicken is thoroughly cooked and the coating is golden and crisp.
- Repeat the cooking process (steps 9 through 11) to prepare the remaining chicken chunks.
TIP:
- Coconut can emit smoke when cooked, so ensure your air fryer is placed near a range and that your overhead exhaust vent is activated. This precaution should be taken prior to starting the cooking process, while the air fryer is still cool and safe to handle.
Should you not be a fan of coconut, you can substitute 1½ cups of coconut with 1½ cups of plain panko breadcrumbs, resulting in a delicious dish that might not be gluten-free.
Indulge in the delightful world of culinary artistry with our Coconut Chicken with Apricot-Ginger Sauce, a tantalizing masterpiece that marries succulent chicken with a crispy coconut embrace. Accompanied by a delectable apricot-ginger sauce, this dish invites you to embark on a flavor-packed journey that caters to your taste preferences. As you savor each bite of these nuggets, experience the harmonious blend of textures and aromas that arise from this gluten-free creation, crafted to elevate your dining experience.
