Baked Orange Coconut Chicken is an apt illustration of Hawaii Kai’s alternate universe Polynesian cuisine. It’s also one of the more accessible recipes, something that can be pulled together on a weeknight or dressed up for fancy company with a little bit of garnish. I’m not an authority on authentic Hawaiian cuisine, but I’m guessing this ain’t it. What we have instead is a baked chicken dish with textures and flavors that are kind of a cross between coconut shrimp and takeout Orange Chicken. It’s not particularly inspired, but it checks a lot of boxes for a savory comfort food. The whole dish centers around frozen concentrated orange juice. It’s the dominant ingredient in the marinade (flavorwise the only ingredient) and the reserved marinade is use both to coat the chicken and for the “gravy”. It makes for a colorful presentation but it’s kind of a one note ingredient. The “good stuff” comes from the coconut crust, which gets brown and toasty like a good macaroon but without being too sweet.
I’ve made a few adjustments to help things along. I’ve used chicken thighs instead of a cut-up fryer: baked white meat invariably turns out bone dry, and there’s not enough fat in the marinade to alter the outcome. Seasoning and pan-searing the chicken before baking gives a nice dose of Maillard-y goodness); the dish as written is surprisingly bland. I’ve also swapped the corn flakes in the coating for panko and a little bit of tempura flour and added some red chili flakes to give the orange sauce some heat. I also strongly recommend having a good Japanese furikake on hand when serving, which will add a little bit more personality than salt and pepper..
But keep your expectations in check; without a bunch of hula dancers and island music it’s still just a baked chicken dish and needs some competent sides to make it a meal. Serve with fresh pineapple and cherry tomatoes, and find a bitter vegetable side dish that can soak up the sauce, like roasted broccolini or braised greens. I also recommend a good quality short-grain rice. Calrose seems to be readily available in American supermarkets but if you can get your hands on Japanese koshihikari it will make a world of difference. Enjoy!
Ingredients
For the marinade:
- 2 cans frozen orange juice concentrate
- 1 tsp sea salt
- 1½ tbsp finely grated fresh ginger
For pre-searing the chicken
For the coating:
- 2 tbsp soy sauce
- 4 eggs
- 1 tsp garlic powder
- ½ cup tempura flour (or wheat flour)
- 1 cup bread crumbs (or panko)
- 2 cups dried, shredded coconut (unsweetened, if available)
For the sauce:
- 2 cups chicken broth
- 2 tsp lemon juice
- 1 tbsp dried red chili flakes
- ¼ cup cornstarch
- 1 cup water
- salt and pepper to taste
For serving:
- 8 cups cooked short-grain rice (such as koshihikari variety)
- fresh parsley (optional)
- orange slices (optional)
- furikake
Instructions
- Trim excess skin flaps and fat from chicken thighs. Place in a large bag or container with a tight-fitting lit.
- Thaw orange juice concentrate. Mix with ginger and sea salt and pour over chicken thighs. Cover and refrigerate at least two hours, or overnight, turning occasionally.
- Remove chicken thighs, drain, and reserve the marinade. Pat dry and coat liberally with salt, pepper, and garlic powder.
- 1-2 minutes per side until golden brown, taking care not to break the skin when flipping. Let the chicken thighs cool while you're making the sauce.
- Whisk together the soy sauce, garlic powder, eggs, and half of the marinade (about 1½ cups) in a shallow bowl or container.
- Mix shredded coconut, bread crumbs, and tempura flour in a shallow bowl.
- Grease a 13 x 9 casserole dish. One at a time, submerge chicken thighs in egg-marinade mixture, then dredge thoroughly in coconut mixture and place into the casserole dish. You should be able to squeeze them all in there.
- Bake at 350º F uncovered for 30 minutes, then cover tightly with foil and cook another 30-60 minutes until chicken is cooked through. Remove chicken to a serving platter and cover with foil to keep warm.
- In a small saucepan, mix accumulated pan juices (there may not be very much) with remaining marinade and lemon juice. Bring to a slow boil. Mix cornstarch and water to form a slurry and pour slowly into the pan to thicken, stirring constantly. Lower heat and simmer until sauce reaches desired thickness.
- Garnish with orange slices and/or parsley. Serve over rice with sauce on the side.