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Crispy Coconut Chicken with Creamy Bang Bang Sauce

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Crispy coconut chicken with creamy bang bang sauce is a flavorful and satisfying dish featuring juicy chicken strips coated in a golden coconut crust, served with a spicy-sweet dipping sauce. Perfect for dinner, appetizers, or entertaining.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking or Frying
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 1.5 lbs boneless, skinless chicken breasts or tenders, cut into strips
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 3/4 cup shredded sweetened coconut
  • 3/4 cup panko breadcrumbs
  • Salt and pepper, to taste
  • Oil for frying or spray oil for baking/air frying
  • For the bang bang sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1–2 tsp sriracha (adjust to taste)
  • 1 tsp honey or lime juice (optional, for balance)

Instructions

  1. Set up a breading station with flour (seasoned with salt and pepper), beaten eggs, and a mixture of shredded coconut and panko breadcrumbs.
  2. Dredge each chicken strip in flour, dip in egg, then coat in coconut-panko mixture.
  3. Cook by either pan-frying in oil until golden and cooked through or baking/air frying at 400°F (200°C) for 20–25 minutes, flipping halfway and spraying with oil.
  4. While the chicken cooks, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey/lime juice until smooth.
  5. Serve chicken hot with bang bang sauce on the side or drizzled over the top.

Notes

  • Use chicken thighs for extra juiciness, or swap for shrimp.
  • Greek yogurt can be used in place of mayo for a lighter sauce.
  • Add garlic powder or paprika to the breading for more flavor.
  • Store leftovers in the fridge for up to 3 days and reheat in oven/air fryer.
  • Bang bang sauce keeps in the fridge for 4–5 days.

Nutrition

Find it online: https://juliameals.com/crispy-coconut-chicken-with-creamy-bang-bang-sauce/