Culinary Tales/ Meats

Coconut Crispy Chicken with Korean Sticky Sauce

This Crispy Chicken is crusted in pretzel crackers accompanied with the subtleness of unsweetened shredded coconut. And if I’m being honest this chicken is so good even without the sauce. You can really taste just the slight hint of coconut & pretzel flavor, plus it’s juicy with a slight crunch! However, I’m going the extra mile & finishing it off with a Korean Sticky Sauce to drizzle, dunk, and possibly just chug from the jar because it is so good…

Sweet with a kick! It is so versatile as well. Last time we had some leftover, so I stored it in the fridge. The next night while making steaks, to mix it up a little, I threw a little on each one as a marinade. The end result was a perfectly browned, flavorful, and juicy steak! It’s also a great dipping sauce for dumplings. And it’s nice & light drizzled over brown rice, or used as a salad dressing.

Coconut Crispy Chicken

To get started,  preheat your oven to 350°. Spray a baking dish thoroughly with non stick cooking spray. Next, in a food processor crush your pretzel crackers (they should look like bread crumbs when your done). In a bowl combine them with the shredded coconut.

Put your milk and eggs together in a separate bowl. Take your chicken and dredge it in the egg mixture, Than dip it in the pretzel mixture completely coating it.

As you finish set each one in the baking dish, making sure they don’t touch. Repeat until they’re all in the dish. If you want them extra crispy, you can spray the tops of the chicken with a little of your cooking spray. Place the chicken dish in the oven & cook it for about 15 minutes. After 15 minutes remove it from the oven and flip each breast over, place it back in the oven and cook for an additional 15 minutes. When it’s golden brown on the outside and has reached an internal temperature of 165° you’ll know its done.

Korean Sticky Sauce

While the chicken is cooking it is the perfect time to make your sauce. Combine all of your sauce ingredients in a mason jar:

  • Soy sauce
  • Crushed garlic
  • Cinnamon
  • Coconut nectar
  • Lemon juice
  • Sugar
  • Sesame oil
  • Sesame seeds
  • Minced onion
  • Green onion
  • Cilantro
  • Gochujang

I always taste as I go when making sauces, because you can adjust this sauce to your liking. Too spicy? Omit the Gochujang. Too Sweet? Add less sugar or more soy sauce & garlic. Too salty? add more sugar!

Coconut Crispy Chicken with Korean Sticky Sauce

Print Recipe
Serves: 6 Cooking Time: About 50 minutes

Ingredients

  • 6 Thin Chicken Breasts
  • 1/4 cup unsweetened shredded coconut
  • 32 Pretzel Crackers
  • 2 eggs
  • 1/3 cup of milk
  • Sauce
  • 4 tbsp soy sauce
  • 2 tbsp crushed garlic
  • 3 tbsp Sugar 2.0
  • 1/2 tsp cinnamon
  • 1/4 cup coconut nectar or milk
  • 2 tbsp lemon juice
  • 1 tsp sesame oil
  • 2 tsp sesame seeds
  • 1 tsp minced onion
  • 1 tbsp each of fresh cilantro & fresh green onions
  • 1 tsp gochujang (Korean chili paste)

Instructions

1

Preheat your oven to 350°

2

Spray a baking dish thoroughly with non stick cooking spray.

3

In a food processor crush your pretzel crackers.

4

Combine the pretzel crackers with the shredded coconut.

5

Put your milk and eggs together in a separate bowl.

6

Dredge your chicken in the egg mixture, & dip it in the pretzel mixture completely coating it.

7

Set each one in the baking dish, making sure they don't touch.

8

If you want them extra crispy, you can spray the tops of the chicken with a little of your cooking spray.

9

Place the chicken dish in the oven & cook it for about 15 minutes. After 15 minutes remove it from the oven and flip each breast over, place it back in the oven and cook for an additional 15 minutes.

10

The internal temperature should be at least 165°

Notes

To make the sauce, combine all of the ingredients listed above (under Sauce) in a mason jar & shake well! Store it in the fridge & use as needed!

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