Coconut Chicken with a Zesty Bang Bang Sauce

Coconut Chicken with a Zesty Bang Bang Sauce is a crispy, golden delight paired with a creamy, spicy-sweet dipping sauce that wakes up every bite. I coat tender chicken pieces in a crunchy coconut breading, then bake or fry them to perfection. The star of the dish is the Bang Bang Sauce—a bold combo of mayo, chili sauce, and lime that adds just the right amount of tang and heat. It’s a dish I keep coming back to whenever I want something fun, flavorful, and wildly satisfying.

Why You’ll Love This Recipe

I love how the natural sweetness of coconut balances the savory chicken and the kick of the sauce. It’s a crowd-pleaser that works as a main dish, party appetizer, or even a lunchbox favorite. I can bake or fry the chicken depending on how indulgent I’m feeling, and the sauce takes just a minute to whip up. Best of all, the texture is incredible—crispy outside, juicy inside, and completely addictive when dipped.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• All-purpose flour

• Eggs, beaten

• Panko breadcrumbs

• Sweetened shredded coconut

• Salt and pepper

• Cooking oil (for frying or baking spray if baking)

For the Bang Bang Sauce:

• Mayonnaise

• Sweet chili sauce

• Sriracha (or other hot sauce)

• Fresh lime juice

• Garlic powder (optional)

Directions

1. I set up three bowls for dredging: one with flour, one with beaten eggs, and one with a mix of panko breadcrumbs and shredded coconut.

2. I season the chicken with salt and pepper, then dredge each piece in flour, dip in egg, and coat in the coconut mixture.

3. For frying: I heat oil in a deep skillet and fry the chicken pieces in batches until golden brown and cooked through, about 3–4 minutes per side.

4. For baking: I preheat the oven to 400°F (200°C), place the coated chicken pieces on a lined baking sheet, spray them with oil, and bake for 20–25 minutes, flipping halfway through.

5. While the chicken cooks, I whisk together the mayo, chili sauce, sriracha, lime juice, and garlic powder in a small bowl to make the Bang Bang Sauce.

6. I serve the chicken hot with the sauce on the side for dipping—or I drizzle it over the top for extra flavor.

Servings and timing

This recipe makes about 4 servings. It takes around 15 minutes to prep and 20–25 minutes to cook, depending on the method. I can have it ready in about 35–40 minutes total.

Variations

When I want a healthier version, I bake the chicken instead of frying. I also switch up the sauce by adding honey for sweetness or more sriracha for an extra kick. Sometimes I use unsweetened coconut if I prefer less sweetness in the crust. I’ve even made this with shrimp for a fun twist—Bang Bang Coconut Shrimp is just as delicious.

Storage/Reheating

I store any leftover chicken in an airtight container in the fridge for up to 3 days. To reheat and keep the crispiness, I use the oven or air fryer instead of the microwave. The Bang Bang Sauce also stores well in the fridge for about a week—though I usually use it all up before then.

FAQs

Can I use an air fryer for this recipe?

Yes, I air fry the coconut chicken at 375°F (190°C) for about 15 minutes, flipping halfway through. It comes out crispy without needing much oil.

Is sweetened coconut too sugary for this recipe?

Sweetened coconut adds a subtle sweetness that pairs really well with the spicy sauce. If I want less sweetness, I just use unsweetened shredded coconut instead.

Can I make the sauce in advance?

Absolutely. I make the Bang Bang Sauce ahead of time and store it in the fridge. It actually tastes even better after the flavors meld.

What can I serve with this dish?

I like pairing it with jasmine rice, a fresh salad, or roasted vegetables. It’s also great with a side of fries or tucked into lettuce wraps for a lighter option.

Can I freeze the chicken?

Yes, I freeze the breaded (but uncooked) chicken pieces on a baking sheet, then transfer them to a freezer bag. When I’m ready to cook, I bake them straight from frozen—just add a few extra minutes.

Conclusion

Coconut Chicken with a Zesty Bang Bang Sauce is one of those recipes that feels a little indulgent and totally worth it. With its crunchy coating and creamy, spicy sauce, it hits all the right notes—sweet, savory, and tangy in every bite. Whether I’m serving it for dinner, game night, or a fun gathering, this dish always disappears fast and leaves everyone wanting more.

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