Alright, let me tell you why this Crispy Coconut Chicken with Bang Bang Sauce might just become your new obsession. Imagine biting into a golden, crunchy crust that’s bursting with toasted coconut flavor, followed by juicy, tender chicken on the inside. Then, all that gets a creamy, spicy kick from the bang bang sauce that’s sweet, tangy, with just the right amount of heat. Trust me, once you try this combo, you’ll want to make it over and over—perfect for weeknight dinners or impressing guests. Plus, it’s surprisingly simple, and I’ve thrown in some tricks so you never end up with soggy chicken. Ready to have some fun with coconut and spice?
Quick Facts
Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients
For the Main Dish:
1 lb boneless, skinless chicken breasts (cut into strips)
1 cup all-purpose flour
2 large eggs
1 cup sweetened shredded coconut
1 cup panko breadcrumbs
1 tsp garlic powder
1 tsp salt
½ tsp black pepper
Vegetable oil, for frying (about 1-2 cups)
For the Bang Bang Sauce:
½ cup mayonnaise
2 tbsp sweet chili sauce
1-2 tsp sriracha (adjust to taste)
1 tsp honey
1 tsp lime juice
How I Make It
Step 1:
Start by prepping your dredging stations: In a shallow bowl, mix the flour with garlic powder, salt, and pepper. In another bowl, whisk the eggs. In a third bowl, combine the shredded coconut and panko breadcrumbs. This triple-step breading process is key for getting that ultra-crispy coating with a tropical twist.
Step 2:
Heat up about 1 inch of vegetable oil in a large skillet over medium-high heat. It should reach around 350°F—use a thermometer if you have one; if not, test with a small piece of bread or batter. The oil has to be hot enough for a perfect sizzle but not smoking!
Step 3:
Dip each chicken strip first into the flour mixture, shaking off excess, then into the eggs, and finally into the coconut-panko combo, pressing lightly so the coating sticks well. Don’t rush this step or the crust won’t be as crisp.
Step 4:
Carefully place the coated chicken strips into the hot oil, working in batches to avoid overcrowding (which cools the oil and causes sogginess). Fry for about 3-4 minutes per side, or until golden brown and cooked through. The chicken should register 165°F internally if you want to be precise.
Step 5:
Remove cooked chicken onto a paper towel-lined plate to drain excess oil. While still warm, drizzle or dip in the bang bang sauce.
Step 6:
To make the bang bang sauce, simply whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a small bowl. Adjust spice level by adding more or less sriracha. This sauce is creamy, sweet, tangy, and packs a punch.
Variations & Tips
Use coconut oil for frying if you want an extra coconut aroma.
Swap chicken strips for shrimp for a quick seafood version.
Add a squeeze of fresh lime over finished chicken for brightness.
Make it gluten-free by using gluten-free flour and panko alternatives.
If baking instead of frying, spray coated chicken with oil and bake at 400°F for 20 minutes, flipping halfway.
For extra crunch, chill the breaded chicken for 15 minutes before frying.
How I Like to Serve It
I love plating this crispy coconut chicken alongside a fresh, crunchy slaw or steamed jasmine rice for a tropical vibe. It’s also fantastic served at parties—people go nuts dunking their chicken strips into that spicy bang bang sauce. For a cozy night in, pair it with roasted veggies and a cold beer or a sparkling soda.
Notes
Store leftover chicken in an airtight container in the fridge for up to 3 days.
Reheat in the oven or air fryer to preserve crispiness, avoid the microwave.
Closing: This recipe nails the perfect balance of crunchy, sweet, and spicy that keeps me coming back for more every time.
