Crispy Coconut Chicken With Zesty Bang Bang Sauce Recipe

Remember those nights when you craved something extraordinary, but had absolutely no time? Maybe a taste of a faraway vacation, right in your own kitchen? Well, get ready, because today we’re whisking you away to a tropical paradise with a dish that’s as exciting as it is comforting: our Crispy Coconut Chicken with Zesty Bang Bang Sauce! This recipe isn’t just easy and quick; it’s a flavor explosion that’s sure to become a cherished favorite in your recipe box, bringing smiles to every single bite. Get ready for a dish that feels special, but comes together in a snap!

Why You’ll Love Coconut Chicken with Zesty Bang Bang Sauce

• Fast
• Easy
• Giftable
• Crowd-pleasing

Ingredients

Here’s what you’ll need to gather for this tropical-inspired delight. Most of these are likely already hanging out in your pantry!

For the Chicken:

• 1 lb (450 g) boneless, skinless chicken breasts or tenders: The star of our show! Cut ’em into strips for quick cooking and maximum crispiness.
• ½ cup all-purpose flour: Our first layer of flavor and crisp. Just regular ol’ flour works wonders here.
• 2 large eggs, beaten: The magical binder that holds all that delicious coating in place.
• 1 cup panko breadcrumbs: The secret to that extra crispy crunch. Don’t skip these if you can help it!
• 1 cup sweetened shredded coconut: Ah, the tropical heart of this dish! Adds a lovely sweetness and texture. If you prefer less sweet, unsweetened works beautifully too!
• ½ tsp garlic powder: For a foundational savory kick.
• ½ tsp paprika: Adds warmth and a beautiful golden hue.
• ½ tsp salt: Essential for seasoning the chicken from the inside out.
• ¼ tsp black pepper: A little spice to round out the flavors.
• Cooking spray or oil: For that beautiful golden crisp, whether you’re air frying, baking, or pan-frying.

For the Zesty Bang Bang Sauce:

• ½ cup mayonnaise: The creamy base that brings everything together. Use your favorite brand!
• 3 tbsp sweet chili sauce: Adds a delightful balance of sweet and a mild tang.
• 1–2 tbsp sriracha: Hello, heat! Adjust to your liking – a little kick or a fiery dance! I usually start with 1 tablespoon and add more if I’m feeling extra bold.
• 1 tbsp honey: Just a touch to mellow out the spice and add a lovely glaze.
• 1 tbsp lime juice or rice vinegar: The “zesty” in our Bang Bang! This brightens everything up so beautifully.
• ½ tsp garlic powder: Another layer of savory goodness for our phenomenal sauce.

How to Make Coconut Chicken with Zesty Bang Bang Sauce

Let’s get cooking! This process is super straightforward, and you’ll have a gourmet-tasting meal on the table in no time.

1. Prepare Coating Stations:

Grab three shallow bowls. In the first bowl, combine your flour, salt, pepper, garlic powder, and paprika. Give it a good whisk to make sure all those spices are evenly distributed. In the second bowl, beat your eggs until they’re nice and smooth. And in the third bowl, mix together the panko breadcrumbs and the shredded coconut. I like to use wide, shallow bowls to make the dredging process super smooth and mess-free!

2. Coat the Chicken:

Now for the fun part! Take each chicken strip and first dredge it in the flour mixture, shaking off any excess. Then, dip it into the beaten egg mixture, letting any extra egg drip off. Finally, coat it thoroughly with the panko-coconut mix, pressing lightly to ensure that delicious coconut really sticks. As you finish each piece, place it on a tray or a wire rack so you have them all ready to go.

3. Cook the Chicken:

You’ve got options here, depending on your preferred method for achieving that perfect crisp!

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  Air Fryer Method:

  
  

  Preheat your air fryer to 400°F (200°C). Lightly spray the basket with a little oil. Arrange your coated chicken in a single layer, making sure not to overcrowd the basket – we want crispy, not steamed! Air fry for 8–10 minutes, flipping halfway, until the chicken is beautifully golden brown and cooked through. You’re looking for an internal temperature of 165°F (74°C). If you’re an air fryer enthusiast like me, you know how amazing it is for getting things perfectly crispy. For other delicious air fryer ideas, you might love making perfect air-fried chicken fries!

  
  
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  Oven-Baked Method:

  
  

  Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup (and to prevent sticking!). Arrange your coated chicken pieces on the sheet. Lightly spray them with oil and bake for 18–20 minutes, flipping halfway, until they’re wonderfully crisp and golden. This method gives you a fantastic crisp without the oil of deep frying.

  
  
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  Pan-Fried Method:

  
  

  Heat about ¼ inch of oil in a skillet over medium heat. Once the oil is shimmering, carefully add your chicken pieces, being careful not to overcrowd the pan. Cook for 3–4 minutes per side until golden brown and cooked through. Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil, ensuring maximum crispness.

  
  

4. Make the Zesty Bang Bang Sauce:

While your chicken is cooking, let’s whip up that incredible sauce! In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder until it’s perfectly smooth and creamy. Give it a taste and adjust the spice or sweetness to your heart’s desire. This sauce is so versatile! If you find yourself loving spicy chicken dishes, you should definitely check out my spicy Cajun chicken stir-fry recipe for another quick weeknight meal.

5. Serve:

Once your crispy coconut chicken is ready, it’s time for the grand finale! You can either drizzle that glorious Bang Bang Sauce generously over the top of your chicken, or serve it on the side as a dipping sauce – both are equally delicious. For an extra touch of flair, garnish with some chopped green onions, toasted sesame seeds, or a fresh lime wedge. Enjoy!

Substitutions & Additions

This recipe is super flexible, so feel free to play around and make it your own!

• Chicken Alternatives: If you’re not in the mood for chicken, this recipe works wonderfully with shrimp or even firm tofu for a vegetarian option. Just adjust cooking times accordingly.
• Spice Level: If you’re not a fan of heat, you can reduce or omit the sriracha in the Bang Bang sauce. Conversely, if you love a kick, add an extra tablespoon (or two!) of sriracha.
• Coconut-Free: Not a coconut fan? No problem! Simply skip the shredded coconut and use just panko breadcrumbs for a classic crispy chicken.
• Sauce Boosters: A tiny pinch of grated fresh ginger in the Bang Bang sauce can add another layer of aromatic flavor. A dash of toasted sesame oil could also be delicious!
• Serving Suggestions: While amazing on its own, this chicken is also fantastic served over a bed of fluffy rice, with a side of steamed broccoli, or even tucked into lettuce wraps for a lighter meal. This chicken would also be amazing in a wrap with some fresh veggies, kind of like my crispy baked cream cheese chicken taquitos, just with a tropical twist!

Tips for Success

Want to make sure your coconut chicken turns out absolutely perfect every time? Keep these handy tips in mind!

• Don’t Overcrowd: Whether you’re air frying, baking, or pan-frying, ensure your chicken pieces have enough space. Overcrowding leads to steaming instead of crisping. Cook in batches if necessary!
• Pat Chicken Dry: Before you even start dredging, pat your chicken pieces thoroughly dry with paper towels. This helps the coating adhere better and ensures maximum crispiness.
• Press that Coconut On! When coating with the panko-coconut mixture, really press it onto the chicken. This helps create that delightful, crunchy crust.
• Taste and Adjust the Sauce: The Bang Bang sauce is all about balance. Don’t be afraid to taste it and add a little more honey for sweetness, lime for zest, or sriracha for heat until it’s just right for your palate.
• Prep Ahead: You can coat the chicken up to a few hours in advance and keep it refrigerated on a wire rack (uncovered, if possible, to prevent sogginess). You can also make the Bang Bang sauce a day or two ahead of time and store it in the fridge. This makes dinner even faster!

How to Store Coconut Chicken with Zesty Bang Bang Sauce

If you’re lucky enough to have leftovers (which is rare with this dish!), here’s how to keep them fresh:

• Cooked Chicken: Store any leftover cooked coconut chicken in an airtight container in the refrigerator for up to 3-4 days. To reheat and maintain crispiness, I recommend popping it back into the air fryer or oven at 350°F (175°C) until warmed through and re-crisped.
• Bang Bang Sauce: The Bang Bang sauce can be stored separately in an airtight container in the refrigerator for up to a week. Give it a good stir before serving, as the ingredients might separate slightly.

FAQs

Q: Can I make this gluten-free?

A: Absolutely! Simply swap the all-purpose flour for a gluten-free all-purpose flour blend and use gluten-free panko breadcrumbs. The rest of the ingredients are naturally gluten-free.

Q: Is the Bang Bang sauce very spicy?

A: The beauty of homemade Bang Bang sauce is that you control the heat! The recipe calls for 1-2 tablespoons of sriracha. Start with 1 tablespoon for a moderate kick, and if you love things extra spicy, feel free to add the second tablespoon or even a little more.

Q: Can I use fresh coconut instead of shredded?

A: You can, but for the best texture and flavor, I’d recommend toasting the fresh coconut lightly in a dry skillet for a few minutes until fragrant before mixing it with the panko. This enhances its flavor and helps it crisp up nicely.

Q: What are some good side dishes to serve with this?

A: This coconut chicken pairs wonderfully with a variety of sides! Think fluffy white or brown rice, a simple green salad with a light vinaigrette, steamed vegetables like broccoli or snap peas, or even some roasted sweet potatoes. For a fun twist, try it in soft tacos with some shredded cabbage and a squeeze of extra lime!

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