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Coconut Chicken with Apricot Ginger Dipping Sauce

Rated as 3.83 out of 5 Stars

"Coated in a peanut sauce, dipped into coconut/panko breading, and cooked until golden brown, these crispy chicken tenders are served with an apricot-ginger dipping sauce."
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35 m servings 623 cals
Original recipe yields 4 servings


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  1. Combine seasoned salt, five spice powder, peanut butter and milk in a shallow bowl. Combine bread crumbs and coconut in another shallow bowl. Coat chicken in peanut butter mixture, dip into breading mixture. Pat to coat well.
  2. Heat oil in a large skillet over medium heat. Cook chicken tenders slowly to achieve even browning, about 3 to 4 minutes per side. Add more oil as needed.
  3. Combine preserves, soy sauce, lemon juice, sesame oil and gingerroot in a microwave-safe bowl. Microwave on HIGH 20 to 30 seconds or until warmed through; stir. Serve warm with chicken as a dipping sauce.

Nutrition Facts

Per Serving: 623 calories; 32.7 g fat; 64.5 g carbohydrates; 25.6 g protein; 65 mg cholesterol; 899 mg sodium. Full nutrition

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made this tonight for my family of 4 was very good.i marinaded the chicken in the peanut sauce for about 1 hour in the fridge then breaded and fried them. did not have apricot jam for the dip.....

Pretty good recipe. Don't microwave the sauce, rather heat it in a skillet.

This was not cheap to make the Chinese spice was $3 alone. The peanutbutter sauce is VERY bitter and salty.

This is a favorite in our house. I bake the chicken at 350 for 15-20 minutes rather than frying it. I always steam carrots to go with it because the sauce goes very well with them also.

To my surprise, we thoroughly enjoyed this. I tasted the peanut sauce coating and thought OMG it has too much seasoned salt, but you know didn't. I wish there'd been more of a coconu...