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Easy Coconut Chicken with Creamy Bang Bang Sauce Recipe

Easy Coconut Chicken with Creamy Bang Bang Sauce Recipe
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5 from 23 reviews

This easy Coconut Chicken with Creamy Bang Bang Sauce combines crispy, golden coconut-coated chicken tenders with a spicy, sweet, and creamy dipping sauce. Perfect for a quick weeknight dinner or a crowd-pleasing appetizer, the crunchy texture of coconut and panko breadcrumbs pairs beautifully with the flavorful bang bang sauce made from mayo, sweet chili sauce, sriracha, and a touch of honey.

Ingredients

Chicken and Coating

  • 1.5 pounds chicken tenders or chicken breasts, sliced into strips
  • 2 large eggs, beaten
  • 1 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • 1 cup unsweetened shredded coconut
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • Vegetable oil, for frying

Bang Bang Sauce

  • 0.5 cup mayonnaise
  • 0.25 cup sweet chili sauce
  • 1 tablespoon sriracha
  • 1 teaspoon honey or maple syrup (optional)

Instructions

  1. Prepare the Chicken: Slice chicken tenders or breasts into strips and pat them dry using paper towels to remove excess moisture. This helps the coating stick better during breading.
  2. Set Up Breading Station: Arrange three shallow bowls for breading: one with the all-purpose flour mixed with salt and pepper, the second with the beaten eggs, and the third with a combined mixture of panko breadcrumbs and shredded unsweetened coconut.
  3. Bread the Chicken: Dip each chicken strip first into the seasoned flour, shaking off excess, then into the beaten eggs, and finally press them into the coconut-panko mixture ensuring a good, even coating on all sides.
  4. Heat Oil for Frying: Pour vegetable oil into a large skillet, enough to cover the bottom about 1/4 inch deep, and heat it over medium heat until hot but not smoking, approximately 350°F (175°C).
  5. Fry the Chicken: Fry chicken strips in batches, avoiding overcrowding, for 3 to 4 minutes per side until they turn golden brown and are cooked through (internal temperature should reach 165°F or 74°C).
  6. Drain Excess Oil: Remove cooked chicken from oil and place on a wire rack or paper towels to drain off excess oil and maintain crispiness.
  7. Make Bang Bang Sauce: In a small bowl, mix together mayonnaise, sweet chili sauce, sriracha, and honey or maple syrup until smooth and well combined. Adjust spiciness and sweetness according to taste.
  8. Serve: Serve the warm coconut chicken strips with the creamy bang bang sauce drizzled over or on the side as a dip for maximum flavor impact.

Notes

  • Allow the breaded chicken to rest for 5–10 minutes before frying; this helps the coating adhere better and reduces the chance of it falling off during cooking.
  • Use unsweetened shredded coconut to prevent burning and to keep the flavor balanced and not overly sweet.
  • For best texture when reheating leftovers, use an air fryer or oven rather than a microwave to retain crispiness.
  • If you prefer milder heat, adjust the amount of sriracha or omit it altogether.
  • The honey or maple syrup in the sauce is optional but adds a nice balanced sweetness to complement the spicy sriracha.

Nutrition

Find it online: https://flavorspath.com/easy-coconut-chicken-with-creamy-bang-bang-sauce-recipe/