Crispy Coconut Chicken with Creamy Bang Bang Sauce

Crispy coconut chicken with creamy bang bang sauce is one of those dishes I keep coming back to whenever I want something crunchy, flavorful, and just a little bit indulgent. The juicy chicken is coated in a golden, crispy coconut crust and served with a spicy-sweet sauce that’s so good, I find myself dipping everything into it.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between texture and flavor. The outside of the chicken is crispy and slightly sweet from the shredded coconut, while the inside stays tender and juicy. And that bang bang sauce? It’s creamy, tangy, and just the right amount of heat to make every bite pop. It’s a crowd-pleaser that works for weeknight dinners, appetizers, or even meal prep.

Ingredients

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

For the crispy coconut chicken:

• Boneless, skinless chicken breasts or tenders (cut into strips)
• All-purpose flour
• Eggs (beaten)
• Shredded sweetened coconut
• Panko breadcrumbs
• Salt and pepper
• Oil (for frying or spraying if baking/air frying)

For the bang bang sauce:

• Mayonnaise
• Sweet chili sauce
• Sriracha (adjust to taste)
• Honey or a squeeze of lime (optional, for balance)

Directions

1. I start by setting up a breading station: one bowl of flour (with salt and pepper), one bowl of beaten eggs, and one bowl of a 50/50 mix of shredded coconut and panko breadcrumbs.
2. I dredge each chicken strip in the flour, dip it in the egg, and press it into the coconut-panko mixture, coating well.
3. I either pan-fry the chicken in a bit of oil until golden and cooked through, or bake/air-fry at 400°F (200°C) for 20–25 minutes, flipping halfway and spraying with oil for extra crispiness.
4. While the chicken cooks, I whisk together the bang bang sauce ingredients until smooth and creamy.
5. I serve the crispy coconut chicken hot with a side of bang bang sauce for dipping—or I drizzle it right on top.

Servings and timing

This recipe makes about 4 servings. It takes me around 15 minutes to prep and 20–25 minutes to cook, depending on the method I use. In under 40 minutes, I have a restaurant-style meal ready to go.

Variations

Sometimes I use chicken thighs for extra juiciness, or swap the chicken for shrimp for a crispy coconut shrimp version. If I want to make it lighter, I use Greek yogurt instead of mayo in the sauce. I’ve also tried adding a bit of garlic powder or paprika to the breading for an extra layer of flavor.

Storage/reheating

I store leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, I pop it in the oven or air fryer at 350°F (175°C) for about 10 minutes to keep it crispy. The sauce keeps well in the fridge for about 4–5 days in a sealed container. I don’t recommend microwaving the chicken, as it can turn soggy.

FAQs

Can I make this recipe gluten-free?

Yes, I can! I just use gluten-free flour and gluten-free panko breadcrumbs. The rest of the ingredients are naturally gluten-free.

What kind of coconut should I use?

I like using sweetened shredded coconut for a touch of sweetness and better browning, but unsweetened works if I prefer a less sweet crust.

Can I bake instead of fry?

Absolutely. I bake it at 400°F (200°C) on a wire rack over a baking sheet for about 25 minutes, flipping halfway. I spray it with oil to help it crisp up.

How spicy is the bang bang sauce?

It’s mildly spicy. I can control the heat by adding more or less sriracha. For no heat, I just leave it out and use extra sweet chili sauce instead.

Can I use an air fryer?

Yes! I air fry the chicken at 400°F (200°C) for 12–15 minutes, flipping once halfway through. It turns out super crispy with less oil.

Conclusion

Crispy coconut chicken with creamy bang bang sauce is one of those dishes that feels a little special but is easy enough to make any day of the week. I love the combination of that crunchy coating and bold, creamy sauce. Whether I serve it as a fun dinner, an appetizer, or even tuck it into wraps or salads, it’s always a hit in my kitchen.

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