Why You’ll Love this Coconut Panko General Tso Chicken
If you’re looking for a General Tso’s Chicken recipe that breaks the mold, this coconut panko version will absolutely win you over.
The combination of crispy coconut and panko coating creates an irresistible texture that traditional recipes simply can’t match.
I’m particularly fond of how the U-shaped chicken pieces cradle the sauce—genius, right?
And that sweet-spicy sauce with hoisin, plum, and sherry? Divine.
The freezer trick guarantees your coating stays put during frying, while the tenderizing step ensures juicy chicken every time.
Trust me, once you try this coconut-crusted twist, takeout will never quite satisfy you again.
What Ingredients are in Coconut Panko General Tso Chicken?
To make this delicious General Tso Chicken, you’ll need a unique combination of ingredients that creates the perfect balance of sweet, spicy, and savory flavors. What makes this version special is the coconut panko coating that provides an irresistible crunch while the special marinating technique guarantees tender, juicy chicken pieces. The sauce combines traditional Asian ingredients for that authentic taste with a few modern twists.
- 1 boneless skinless chicken breast
- 2 large eggs (yolks removed)
- 2 tablespoons cornstarch (for chicken marinade)
- 1 teaspoon cornstarch (for sauce)
- 1/2 cup panko breadcrumbs
- 1/4 cup unsweetened coconut flakes
- 1 tablespoon sugar
- 1 tablespoon honey (or molasses)
- 1 tablespoon water
- 1/8 cup chicken broth
- 1/8 cup dry sherry (or other white wine)
- 2 tablespoons rice vinegar (or 1 tablespoon white vinegar)
- 1 tablespoon hoisin sauce
- 1 tablespoon plum sauce
- 1 teaspoon dark soy sauce (or Tamari soy sauce)
- 1 green onion (scallion)
- 3 slices ginger (1/4 inch thick, size of a US quarter)
- 1 whole garlic clove
- 5 whole dried red chilies (stems and seeds removed)
- 1 tablespoon sesame oil (cold pressed, not toasted)
When shopping for these ingredients, quality matters, especially for the sauce components. If you can’t find plum sauce, a bit more hoisin can work in a pinch. The cold pressed sesame oil provides a distinct flavor, but if you’re looking for more heat, you can substitute it with hot chili oil as mentioned in the recipe. For a truly authentic experience, don’t skip the dry sherry—it adds depth that’s hard to replicate. And remember, unsweetened coconut flakes are essential here; the sweetened variety would make the dish too cloying.
How to Make this Coconut Panko General Tso Chicken
Making this General Tso Chicken begins with a special tenderizing technique for the chicken. Slice 1 boneless skinless chicken breast into ¼-inch strips, cutting from the wide end to the thin end. Place these strips in a ziplock bag with 2 tablespoons of cornstarch and 2 large egg whites (yolks removed). Combine everything well, seal the bag, and let it rest in the refrigerator for about an hour. This marinating step is essential—it’s what gives the chicken that melt-in-your-mouth tenderness that separates restaurant-quality General Tso’s from mediocre versions.
After your chicken has marinated, mix ½ cup panko breadcrumbs with ¼ cup unsweetened coconut flakes in a shallow dish. This unique coating is what makes this recipe stand out from traditional versions. Dredge each chicken strip in this mixture, then fold each piece into a U-shape (a brilliant trick that helps the chicken absorb more sauce later) and place them on a cooling rack.
Pop the rack in the freezer while you prepare the sauce—combining 1 teaspoon cornstarch, 1 tablespoon sugar, 1 tablespoon honey, 1/8 cup chicken broth, 1/8 cup dry sherry, 2 tablespoons rice vinegar, 1 tablespoon hoisin sauce, 1 tablespoon plum sauce, and 1 teaspoon dark soy sauce in a bowl.
The final cooking process happens quickly, so have everything ready to go. Deep fry the chilled chicken at 350°F for exactly 5 minutes until golden and crispy.
Meanwhile, prepare your wok by heating 1 tablespoon sesame oil with the chopped dried red chilies, then add the minced garlic clove, ginger strips, and chopped green onion pieces. Once the aromatics are fragrant, pour in your prepared sauce and bring it to a bubble before adding a tablespoon of water. For an authentic pizza-like crispiness on your chicken, consider using an outdoor countertop pizza oven which provides the high heat needed for perfect caramelization. For the ultimate cooking experience, invest in a quality Dutch oven set that provides excellent heat retention and distribution. Remove from heat, toss in your fried chicken, and stir until every piece is coated in that glossy, flavor-packed sauce.
Serve hot over rice or with steamed broccoli, and you’ve got a dish that might make you forget about takeout forever.
Coconut Panko General Tso Chicken Substitutions and Variations
This General Tso Chicken recipe offers plenty of flexibility for those days when you’re missing an ingredient or want to put your own spin on it. Don’t have panko? Regular breadcrumbs work in a pinch, though the texture won’t be quite as crispy.
No dry sherry? Any dry white wine can step in, or even apple juice with a splash of vinegar. The unsweetened coconut flakes add a tropical twist, but you can skip them if they’re not your thing.
For a spicier version, I’d double those dried red chilies. Want it milder? Remove them altogether and stick with plain sesame oil.
What to Serve with Coconut Panko General Tso Chicken
When pairing dishes with Coconut Panko General Tso Chicken, simplicity often works best to balance its bold flavors.
I love serving it over fluffy steamed jasmine rice, which soaks up that delicious sauce like a dream.
For something green, steamed broccoli is the classic choice—those little florets catch all the sauce in their nooks and crannies.
Want to get fancy? Try a side of cucumber salad with rice vinegar dressing.
The cool crunch offers perfect contrast to the spicy chicken.
Or go for some simple stir-fried bok choy with garlic for an authentic touch.
Final Thoughts
After mastering this Coconut Panko General Tso Chicken recipe, you’ll never need takeout again.
The combination of crispy coconut coating with that sweet-spicy sauce creates magic on your plate. Trust me, the U-shaped chicken pieces really do hold more sauce—a little trick that makes all the difference.
What I love most is how customizable it is. Prefer more heat? Add extra chilies. Want it sweeter? A touch more honey works wonders.
The technique might seem fussy at first, but once you’ve made it, you’ll see why each step matters. If you’re looking to explore more fusion cuisine, consider trying Swedish meatball burgers that blend traditional Scandinavian flavors with an American classic. For a different comfort food option, try a classic pot pie that features tender chicken with vegetables in a creamy filling between flaky crusts.
