Coconut Chicken with Apricot Ginger Dipping Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by lutzflcat
Reviewed: Apr. 14, 2014
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 what...it didn't. I wish there'd been more of a coconut flavor in the chicken, so I'll probably add more to the breading mixture in the future. We were not disappointed in any way with this recipe, and I will make it again. I don't fry often, but felt this one was worth the indulgence. Very easy recipe to prepare with nice presentation...and let's not forget TASTE.
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Photo by lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA
Reviewed: Oct. 3, 2013
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.
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Cooking Level: Intermediate

Living In: Ephrata, Pennsylvania, USA

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Reviewed: Nov. 8, 2009
This was not cheap to make the Chinese spice was $3 alone. The peanutbutter sauce is VERY bitter and salty.
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Reviewed: Oct. 24, 2009
Pretty good recipe. Don't microwave the sauce, rather heat it in a skillet.
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Reviewed: Oct. 19, 2009
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... so i used marmelade instead and still turned out great.
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