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Coconut Chicken with a Zesty Bang Bang Sauce

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Coconut Chicken with a Zesty Bang Bang Sauce is a crispy, golden chicken recipe coated in coconut and served with a spicy-sweet dipping sauce. Perfect for dinner, parties, or appetizers, this dish delivers bold flavor and an irresistible crunch every time.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 20–25 minutes
  • Total Time: 35–40 minutes
  • Yield: 4 servings
  • Category: Main Course / Appetizer
  • Method: Baked / Fried / Air Fried
  • Cuisine: Asian-Inspired / American

Ingredients

  • For the Chicken:
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • 3/4 cup sweetened shredded coconut (or unsweetened, if preferred)
  • Salt and pepper, to taste
  • Cooking oil (for frying) or baking spray (if baking)
  • For the Bang Bang Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 12 tsp sriracha (adjust to heat preference)
  • 1 tbsp fresh lime juice
  • 1/4 tsp garlic powder (optional)

Instructions

  1. Set up three dredging bowls: flour, beaten eggs, and a mixture of panko + shredded coconut.
  2. Season chicken with salt and pepper. Dredge each piece in flour, dip in egg, and coat with coconut breadcrumb mixture.
  3. To fry: Heat oil in a deep skillet. Fry chicken in batches, 3–4 minutes per side, until golden and cooked through. Drain on paper towels.
  4. To bake: Preheat oven to 400°F (200°C). Place chicken on a lined baking sheet, spray with oil, and bake 20–25 minutes, flipping halfway.
  5. Make Bang Bang Sauce: In a bowl, whisk mayo, chili sauce, sriracha, lime juice, and garlic powder until smooth.
  6. Serve chicken hot with the sauce for dipping or drizzled over the top.

Notes

  • Use unsweetened coconut for a less sweet crust.
  • Bake or air fry for a lighter version.
  • Add honey to the sauce for extra sweetness or more sriracha for extra heat.
  • Works great with shrimp instead of chicken!

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