Easy Coconut Chicken with Creamy Bang Bang Sauce

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If crispy, golden chicken with a tropical crunch and a creamy, spicy sauce sounds like your kind of dinner, you’re going to fall in love with this easy coconut chicken. It’s a weeknight lifesaver that delivers restaurant-style flavor with minimal effort. Think tender strips of chicken breast coated in a sweet coconut-panko crust, pan-fried to perfection, and then dunked in a dreamy bang bang sauce that’s tangy, spicy, and addictively creamy.

This dish is everything you want in a homemade comfort meal — crispy, sweet, salty, creamy, and just a hint of heat. It works beautifully as an appetizer, a quick lunch, or a centerpiece for your dinner table. Serve it with jasmine rice, a fresh slaw, or even tucked into lettuce wraps. It’s versatile, quick, and guaranteed to be a repeat request.

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What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts or tenders are ideal for this recipe. They’re easy to slice into strips and cook evenly. If you prefer dark meat, boneless chicken thighs will work too — just expect a richer flavor and slightly longer cooking time.

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Ingredients for the Easy Coconut Chicken with Creamy Bang Bang Sauce

Chicken Breast – Lean and tender, it’s the perfect base for soaking up all that crispy coconut flavor.

Panko Breadcrumbs – These Japanese-style breadcrumbs are extra crunchy, giving your chicken that signature crispy texture.

Sweetened Shredded Coconut – Brings the tropical, slightly sweet crunch that makes this dish unique.

Eggs – Act as the glue to help the breadcrumb and coconut mixture stick to the chicken.

Flour – Provides a dry base layer before the egg dip to make the coating adhere better.

Salt + Pepper – Essential seasoning to ensure the chicken is flavorful from the inside out.

Oil for Frying – A neutral oil like vegetable or canola works best for getting that golden-brown finish.

Bang Bang Sauce (Mayonnaise, Sweet Chili Sauce, Sriracha, Honey) – Creamy, sweet, spicy, and tangy. The sauce pulls it all together and makes this dish totally irresistible.

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How To Make the Easy Coconut Chicken with Creamy Bang Bang Sauce

Step 1: Prepare the Chicken

Slice the chicken breasts into even-sized strips, about 1 inch wide. Pat them dry with a paper towel and season both sides with salt and pepper.

Step 2: Set Up the Dredging Station

In three separate shallow bowls, set up your breading line: one with flour, one with beaten eggs, and one with a mix of panko and shredded coconut.

Step 3: Bread the Chicken

Dip each chicken strip into the flour first, shaking off the excess. Then dip it into the egg, coating completely. Finally, press it into the panko-coconut mixture until evenly coated.

Step 4: Fry to Golden Perfection

In a large skillet, heat about ½ inch of oil over medium heat. Once hot, fry the chicken in batches for 3–4 minutes per side or until golden brown and cooked through. Place on a wire rack or paper towel-lined plate to drain.

Step 5: Make the Bang Bang Sauce

In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and a drizzle of honey. Taste and adjust the heat or sweetness as desired.

Step 6: Serve

Drizzle the bang bang sauce over the coconut chicken or serve it on the side as a dipping sauce. Garnish with chopped green onions or cilantro if desired.

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How to Serve and Store Easy Coconut Chicken

Serve this coconut chicken hot and crispy with your favorite sides. Jasmine rice or coconut rice is a no-brainer, but it’s also delicious over a salad or with steamed veggies for a lighter meal. Hosting? Arrange them on a platter with toothpicks for a fun party appetizer.

To store leftovers, let the chicken cool completely before transferring to an airtight container. Refrigerate for up to 3 days. Reheat in the oven or air fryer to bring back the crunch — avoid the microwave, which can make the coating soggy.

Bang Bang Sauce can be stored separately in the fridge for up to a week.

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Frequently Asked Questions

Can I bake the coconut chicken instead of frying?

Yes! Place breaded chicken strips on a greased baking sheet and spray the tops with cooking spray. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.

What’s the best oil for frying this chicken?

Neutral oils like vegetable, canola, or peanut oil are ideal because they have a high smoke point and won’t overpower the flavor.

Is the bang bang sauce very spicy?

It has a gentle kick from sriracha, but it’s balanced with sweet chili sauce and honey. You can dial the spice up or down to your preference.

Can I use unsweetened coconut?

You can, but sweetened shredded coconut gives it that classic crispy-sweet contrast. Unsweetened coconut will result in a more subtle flavor.

Can I freeze the leftovers?

Yes, you can freeze cooked chicken tenders in a single layer, then transfer to a freezer bag. Reheat in the oven or air fryer directly from frozen for best results.

What protein substitutes can I use?

Shrimp or tofu both work beautifully with the coconut coating and bang bang sauce. Adjust cook time accordingly.

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Want More Chicken Ideas with a Twist?

If you love this crispy coconut chicken, you’ll want to check out these creative chicken favorites from the blog:

• Texas Roadhouse Butter Chicken Skillet for that Southern-style comfort.
• Chicken Crescent Roll Casserole — creamy, cozy, and crowd-pleasing.
• Quick Huli Huli Chicken if you’re craving more tropical vibes.
• Melted Mozzarella Ranch Chicken Bombs — a cheesy twist on weeknight dinner.
• Buttermilk Oven Fried Chicken for classic crispy chicken done right.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go extra spicy with the sauce? Add a pineapple slaw on the side?

I love hearing how you bring your own twist to the recipe. Got questions? Drop them below — let’s make weeknight dinners more exciting.

Want more daily cooking inspiration? Follow along on Pinterest – Life with Jam.

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