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
- 1–2 tsp sriracha (adjust to heat preference)
- 1 tbsp fresh lime juice
- 1/4 tsp garlic powder (optional)
Instructions
- Set up three dredging bowls: flour, beaten eggs, and a mixture of panko + shredded coconut.
- Season chicken with salt and pepper. Dredge each piece in flour, dip in egg, and coat with coconut breadcrumb mixture.
- 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.
- 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.
- Make Bang Bang Sauce: In a bowl, whisk mayo, chili sauce, sriracha, lime juice, and garlic powder until smooth.
- 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!
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 6g
- Sodium: 670mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 140mg