Description
Easy Coconut Chicken with Creamy Bang Bang Sauce is a crispy, golden, sweet-and-savory dish with a tropical crunch. Served with a tangy homemade bang bang sauce, it’s perfect for quick dinners, party platters, or dipping cravings. This comfort meal is as fun to eat as it is to make.
Ingredients
1 pound chicken breast, sliced into strips
1 cup panko breadcrumbs
1 cup sweetened shredded coconut
2 eggs, beaten
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup oil for frying (vegetable or canola)
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 tablespoon sriracha
1 tablespoon honey
Instructions
1. Slice chicken into even strips and pat dry. Season with salt and pepper.
2. Set up a dredging station: flour in one bowl, beaten eggs in another, and a panko-coconut mixture in the third.
3. Dip each chicken strip into flour, then egg, then press into the panko-coconut mixture to coat.
4. Heat oil in a skillet over medium. Fry chicken strips for 3–4 minutes per side or until golden and cooked through. Drain on a rack or paper towel.
5. In a bowl, whisk together mayo, sweet chili sauce, sriracha, and honey for the bang bang sauce.
6. Serve chicken with sauce drizzled on top or on the side for dipping. Garnish with green onions or cilantro.
Notes
Patting the chicken dry helps the breading stick better and cook evenly.
Use a wire rack instead of paper towels if you want to keep the crust ultra-crispy.
For a healthier version, bake the chicken at 400°F for 20–25 minutes with a spritz of oil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Chicken
- Method: Pan-fried
- Cuisine: American-Asian Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 510
- Sugar: 9g
- Sodium: 710mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg
Keywords: coconut chicken, bang bang sauce, crispy chicken, tropical chicken