Crispy Coconut Chicken With Zesty Bang Bang Sauce Recipe

Hey there, kitchen friends! Do you ever just crave something that hits all the right notes? Something crispy, a little sweet, a little spicy, and bursting with flavor? Well, let me tell you, I’ve got a recipe today that does just that, and it’s going to whisk you away to a tropical paradise right from your own kitchen. This Coconut Chicken with Zesty Bang Bang Sauce isn’t just a meal; it’s an experience! It reminds me of those incredible dishes you discover on vacation, but here’s the best part: it’s incredibly easy to make at home.

Forget complicated techniques or hours in the kitchen. This recipe is designed for those busy weeknights when you want something spectacular without the fuss. It’s quick, it’s memorable, and honestly, you might just find yourself dreaming about that perfectly crispy, tender chicken dipped in that tangy, spicy sauce. Get ready to fall in love!

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

• Fast
• Easy
• Giftable
• Crowd-pleasing

Ingredients

For the Coconut Chicken:

• 1 lb (450 g) boneless, skinless chicken breasts or tenders, cut into strips: I usually go for tenders because they’re already perfectly sized, but breasts work great too – just slice them into uniform strips for even cooking!
• ½ cup all-purpose flour: Our first coating layer, making sure everything sticks!
• 2 large eggs, beaten: The essential binder for that irresistible crust.
• 1 cup panko breadcrumbs: This is my secret for extra crunch that regular breadcrumbs just can’t match.
• 1 cup sweetened shredded coconut (or unsweetened, if preferred): The star of the show! It gives us that fantastic tropical sweetness and texture.
• ½ tsp garlic powder: A little savory kick to complement the coconut.
• ½ tsp paprika: Adds a lovely color and a touch of warmth.
• ½ tsp salt: Basic seasoning to bring out all the flavors.
• ¼ tsp black pepper: Just a pinch for that classic seasoning blend.
• Cooking spray or oil (for frying or baking): Choose your adventure – we’ve got options for how you want to cook your chicken!

For the Zesty Bang Bang Sauce:

• ½ cup mayonnaise: The creamy base that ties all the flavors together.
• 3 tbsp sweet chili sauce: Brings a delightful balance of sweet and mild heat.
• 1–2 tbsp sriracha (adjust to desired spice level): This is where you get to customize the kick! Start with one and add more if you’re feeling bold.
• 1 tbsp honey: A touch of extra sweetness to perfectly balance the spice and tang.
• 1 tbsp lime juice or rice vinegar: The “zesty” part! It brightens up the whole sauce.
• ½ tsp garlic powder: More garlic, because why not? It just makes everything better.

How to Make Coconut Chicken with Zesty Bang Bang Sauce

Alright, let’s get cooking! This is where the magic happens, and I promise you, it’s easier than it looks.

1. Prepare Coating Stations:

First things first, let’s get our dredge set up. You’ll want three shallow bowls for this. In the first bowl, combine your all-purpose flour, salt, pepper, garlic powder, and paprika. Give it a good whisk until everything is nicely mixed. In your second bowl, crack and beat those two large eggs until they’re well scrambled. And finally, in your third bowl, mix together the panko breadcrumbs and the shredded coconut. This is where the crunch and tropical flavor come from!

2. Coat the Chicken:

Now for the fun part! Take each chicken strip and first dredge it in the flour mixture, making sure to shake off any excess. We want a light coating here. Next, dip the floured chicken into the beaten eggs, letting any extra drip off. Finally, and this is important, coat the chicken thoroughly with the panko-coconut mixture. Press lightly to make sure that delicious coating really adheres. Once coated, place your chicken pieces on a tray or a wire rack while you finish the rest. This helps the coating set a bit before cooking.

3. Cook the Chicken (Choose your method!):

You’ve got options here, depending on what equipment you have and what kind of crispiness you’re craving. I often reach for my air fryer because it’s so convenient, but baking or pan-frying works wonderfully too!

• Air Fryer Method: Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket with oil (or cooking spray). Arrange your coated chicken in a single layer, making sure not to overcrowd the basket. Overcrowding can lead to soggy chicken, and we definitely don’t want that! Air fry for 8–10 minutes, flipping them halfway through, until they’re beautifully golden brown and cooked through. You’re looking for an internal temperature of 165°F (74°C).
• Oven-Baked Method: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper – this makes cleanup a breeze! Arrange your chicken on the lined sheet, giving each piece a little space. Lightly spray the tops with oil and bake for 18–20 minutes, flipping halfway. They should be wonderfully crisp and golden.
• 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 mindful not to overcrowd the pan. Cook for 3–4 minutes per side, until they’re perfectly golden and cooked all the way through. Transfer them to a paper towel-lined plate to drain any excess oil, keeping that beautiful crispiness intact.

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 (or rice vinegar), and garlic powder until it’s silky smooth. Give it a taste! This is your moment to shine – adjust the sriracha if you want more heat, or add a tiny bit more honey if you prefer it sweeter. Make it perfect for you.

5. Serve:

Once your coconut chicken is crispy and ready, it’s time to dig in! You can either generously drizzle the Bang Bang Sauce right over the chicken or, if you’re like me and love to dip, serve it on the side. For an extra touch of flair, garnish with some chopped green onions, a sprinkle of toasted sesame seeds, or a fresh lime wedge. Enjoy!

Substitutions & Additions

One of my favorite things about cooking is how much room there is for creativity and making a recipe truly your own! Here are some ideas for jazzing up or tweaking this Coconut Chicken:

• Protein Swaps: Not feeling chicken? This recipe works beautifully with shrimp (just reduce cooking time significantly!) or even firm tofu for a vegetarian option.
• Coconut Level: If you’re not a big fan of the sweet coconut flavor or just want a different vibe, you can swap out the sweetened shredded coconut for unsweetened, or even skip it altogether and just use panko breadcrumbs for a classic crispy coating.
• Sauce Heat: For a milder sauce, reduce the sriracha or omit it entirely. If you’re a spice fiend, go ahead and add an extra tablespoon (or two!) of sriracha, or even a pinch of cayenne pepper.
• Honey Alternative: If you don’t have honey, maple syrup or agave nectar can be used as a sweetener in the Bang Bang sauce.
• Serving Suggestions: This coconut chicken is fantastic on its own, but it also shines with sides. Serve it over a bed of jasmine rice, alongside some steamed broccoli, or even turn it into a main course by adding it to a fresh green salad or a grilled chicken creamy pasta bowl for a truly decadent meal.
• Extra Crunch: Add a tablespoon of finely chopped peanuts or cashews to the panko mixture for an extra layer of texture.

Tips for Success

I want you to nail this recipe on your first try, so here are a few of my go-to tips to ensure your Coconut Chicken is absolutely perfect every time!

• Don’t Overcrowd the Cooker: Whether you’re air frying, baking, or pan-frying, giving your chicken pieces space is key to achieving that golden, crispy exterior. If they’re too close, they’ll steam instead of crisp up. Work in batches if necessary!
• Pat Your Chicken Dry: Before you even think about dredging, make sure your chicken strips are patted really dry with paper towels. This helps the flour and subsequent coatings adhere much better.
• Cut Uniform Strips: Try to cut your chicken into similarly sized strips. This ensures everything cooks at the same rate, so you don’t end up with some pieces overdone and others still raw.
• Season Generously: Don’t be shy with the seasoning in your flour mixture. It adds so much flavor to the chicken itself, not just the coating.
• Taste and Adjust the Sauce: The Bang Bang sauce is highly customizable. Always give it a taste before serving and adjust the sriracha, honey, or lime juice to perfectly suit your palate. It’s YOUR sauce!
• Internal Temperature is Key: Always cook chicken until it reaches an internal temperature of 165°F (74°C) to ensure it’s safe to eat. A meat thermometer is your best friend here! These principles are vital for many chicken dishes, much like when I’m preparing an easy chicken scampi rice, ensuring tenderness and safety.
• Prep Ahead: The Bang Bang sauce can be made a day or two in advance and stored in an airtight container in the fridge. You can also coat the chicken up to a few hours ahead of time and keep it in the fridge until you’re ready to cook.

How to Store Coconut Chicken with Zesty Bang Bang Sauce

If you’re lucky enough to have leftovers (which is a rare occurrence with this dish, trust me!), here’s how to keep them fresh and delicious.

• Storage: Store any leftover cooked coconut chicken in an airtight container in the refrigerator for up to 3-4 days. Keep the Bang Bang sauce in a separate airtight container.
• Reheating: For the best results and to regain that delightful crispiness, reheat the chicken in an air fryer at 350°F (175°C) for about 5-7 minutes, or in an oven at 375°F (190°C) for 10-15 minutes, until heated through and crisp. Microwaving is an option, but it won’t give you the same crispy texture.
• Freezing: While you can freeze the cooked chicken, the coconut coating might lose some of its crispness upon thawing and reheating. If you choose to freeze, store it in a freezer-safe bag or container for up to 2-3 months. Reheat from frozen in the oven or air fryer.

FAQs

I know you might have a few questions bubbling up, so let’s tackle some common ones!

Q: Can I use unsweetened shredded coconut instead of sweetened?
A: Absolutely! If you prefer a less sweet profile or want to control the sugar content, unsweetened shredded coconut works perfectly. The sweetness will primarily come from the Bang Bang sauce.

Q: Is the Bang Bang sauce very spicy?
A: The beauty of this sauce is that you control the spice level! Start with 1 tablespoon of sriracha, taste, and add more if you desire extra heat. It’s truly customizable to your preference.

Q: What are some good side dishes to serve with this?
A: This chicken pairs wonderfully with so many things! Think jasmine rice, a simple green salad, steamed or roasted vegetables (like broccoli or asparagus), or even a quick pineapple salsa for an extra tropical flair. For a light and flavorful option, you might also enjoy it alongside a quick lemon garlic butter salmon dish for a surf-and-turf feel.

Q: Can I prepare the chicken ahead of time?
A: Yes! You can coat the chicken strips with the panko-coconut mixture a few hours in advance and keep them covered in the refrigerator. Just be aware that the coating might not be quite as crisp as freshly coated chicken, but it will still be delicious. The sauce can also be made 1-2 days ahead.

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