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Crispy Coconut Chicken with Bang Bang Sauce — A Weeknight Hero for Busy Kitchens

There’s nothing like the crunch of a perfectly golden crust to lift a tired weeknight dinner into something your whole family will cheer for. This Crispy Coconut Chicken with Bang Bang Sauce is exactly that: a fast, feel-good recipe that’s crispy, sweet, a little spicy, and wildly kid-approved. If you’re juggling work, homework, and the million little things that fill your day, this coconut chicken recipe gives you big flavor with minimal fuss.

If you love quick comfort food, you might also enjoy my spin on easy weeknight dinners like chicken ricotta meatballs with spinach alfredo—they’re another family favorite when I need something that feels special but doesn’t eat my evening.

Why You’ll Love This Crispy Coconut Chicken with Bang Bang Sauce

• It’s crunchy and satisfying without being complicated.
• The Bang Bang Sauce adds a sweet-heat finish that wins over picky eaters and spice lovers alike.
• Baked option? Check. Quick pan-fry? Also check. Flexibility for busy schedules.
• Leftovers reheat well, making it ideal for lunches or a second dinner.

Ingredients

For the coconut chicken:

• 1 1/2 pounds chicken tenders (or boneless, skinless chicken breasts cut into strips)
• 1 cup all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 large eggs
• 2 tablespoons milk
• 1 1/2 cups panko breadcrumbs
• 1 1/2 cups sweetened shredded coconut (lightly pulsed in a food processor if you want smaller flakes)
• 1/2 cup grated Parmesan (optional — adds savory depth)
• 1/4 teaspoon cayenne (optional, for a little heat)
• Cooking spray or 2–3 tablespoons neutral oil for pan-frying

For the Bang Bang Sauce:

• 1/2 cup mayonnaise (or Greek yogurt for a tangier swap)
• 1/4 cup sweet chili sauce
• 1–2 tablespoons Sriracha (start with less and add to taste)
• 1 teaspoon honey or maple syrup
• 1 teaspoon lime juice
• Pinch of salt

Make-Ahead (optional):

• The coating station can be prepped ahead and chilled for up to an hour.
• Sauce keeps in the fridge up to 3–4 days.

Step-by-Step: How to Make Crispy Coconut Chicken (Simple & Reliable)

1. Prep the chicken

   • Pat chicken strips dry with paper towels. Dry chicken means better crunch and less splatter. If pieces are uneven, pound gently between plastic wrap so they cook evenly.

2. Set up your dredging station

   • In one shallow bowl, whisk flour with 1 teaspoon salt, 1/2 teaspoon pepper, and garlic powder.
   • In a second bowl, beat eggs with milk.
   • In a third bowl, combine panko, shredded coconut, Parmesan (if using), remaining salt, pepper, and cayenne.

3. Dredge the chicken

   • Coat each chicken strip in flour (shake off excess), dip into the egg, then press into the panko-coconut mixture so the flakes stick well. Pat the crumbs onto the chicken rather than just rolling — this helps create an even crust.

4. Two cooking options — choose your pace:

   • Oven-baked (less oil, hands-off): Preheat oven to 425°F (220°C). Place coated strips on a parchment-lined baking sheet sprayed lightly with cooking spray. Spray the tops of the chicken lightly with cooking spray (or brush with a little oil). Bake 12–15 minutes, flip once, and bake 6–8 more minutes until golden and cooked through (internal temp 165°F). This method is my go-to on busy nights.
   • Pan-fry (crispiest, faster): Heat 2 tablespoons oil in a skillet over medium-high. Fry chicken strips 2–3 minutes per side until deeply golden. Transfer to a wire rack or paper towels to drain. If you want extra-crispy, finish in a 375°F oven for 5 minutes.

5. Make the Bang Bang Sauce

   • Whisk all sauce ingredients in a small bowl until smooth. Taste and tweak — add more Sriracha for heat or more sweet chili sauce for sweetness. If the sauce looks a little thick, a teaspoon of water or lime juice will loosen it up.

6. Serve

   • Plate the crispy coconut chicken with a side of slaw, steamed rice, or a simple salad. Drizzle or dollop the Bang Bang Sauce over the chicken, or serve it on the side for dipping.

Cooking Tips That Actually Help

• Don’t skip pressing the panko-coconut onto the chicken. It’s not lazy — it’s technique. Pressing helps the coating adhere so you don’t lose flakes in the pan.
• If using store-bought sweetened coconut, pulse it once or twice in a food processor to make a more even crust that clings well.
• For gluten-free, swap the flour and panko for gluten-free flour and breadcrumbs (or crushed rice cereal) and double-check labels on sweet chili sauce.
• Want less sweetness? Use unsweetened coconut and add 1–2 teaspoons sugar to the coating if you still want a hint of caramelized sweetness.
• Keep cooked chicken warm on a wire rack in a low oven (200°F / 95°C). This keeps it crispy while you finish the rest of the batch.

A Little Story from My Kitchen
My sister Patricia and I started playing with coconut chicken because our kids are obsessed with anything crunchy. One night, a “test batch” made its way to the family table and—spoiler—our picky teen declared it “restaurant-level.” That’s when we knew we had a keeper. Now it’s the dish I turn to when I want applause without a marathon in the kitchen.

Serving Ideas (Because Sides Matter)

• Light, bright slaw (cabbage, carrot, lime, and cilantro) to cut the richness.
• Coconut rice for a tropical dinner vibe.
• Simple green salad with a citrus vinaigrette.
• Toss chicken into tacos with slaw and a drizzle of Bang Bang Sauce for an unexpected family hit.

FAQs — Quick Answers When You Need Them

Q: Can I use frozen chicken?
A: Yes. Thaw overnight in the fridge and pat dry before breading. Cold, slightly dry chicken holds the crumb better.

Q: Is Bang Bang Sauce the same as sweet chili sauce?
A: Bang Bang Sauce is a creamy blend that often includes mayonnaise and sweet chili sauce (or Sriracha). It’s the creamy-spicy-sweet partner to the coconut crust.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat on a wire rack in a 375°F oven for 8–10 minutes to bring back the crisp.

Q: Can I make the sauce ahead?
A: Absolutely. The Bang Bang Sauce keeps well in the fridge for 3–4 days. Stir before serving.

Q: Any tips for making this kid-friendly?
A: Serve the sauce on the side for dipping, and dial the Sriracha back. Many kids love the sweet crunch as-is.

More Ways to Explore Flavor
If you’re in an adventurous mood, try swapping the Sriracha for a smoky chipotle or add lime zest to the panko mix for a citrus lift. Want a lower-calorie version? Use Greek yogurt in the sauce and bake instead of frying.

A Quick Note on Ingredients and Safety
Always cook poultry to an internal temperature of 165°F. If you like tools, a quick-read digital thermometer is a game-changer for peace of mind and perfectly cooked chicken every time.

Want another chicken favorite? Try this fun, cheesy option on quiet nights that needs a little comforting: Mexican chicken with cheese sauce. It’s great when you want bold flavor with minimal prep.

Conclusion

This Crispy Coconut Chicken with Bang Bang Sauce is my go-to when I want something that looks festive but cooks quickly. The crunchy coconut crust and creamy, tangy Bang Bang Sauce are a combo that makes busy weeknights feel a little more joyful. For more inspiration and slightly different takes on the same vibe, check out Coconut Chicken Fingers with Bang Bang Sauce and Coconut Crusted Chicken w/Bang Bang Sauce.

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Crispy Coconut Chicken with Bang Bang Sauce is the perfect quick, flavorful weeknight meal for busy families—crispy, sweet, and irresistibly dippable.