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Crispy Coconut Chicken with Bang Bang Sauce

A quick and flavorful weeknight meal featuring crispy coconut chicken paired with a sweet and spicy Bang Bang Sauce, perfect for busy families.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Coconut Chicken
  • 1.5 pounds chicken tenders (or boneless, skinless chicken breasts cut into strips)
  • 1 cup all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 0.5 teaspoon garlic powder
  • 2 large eggs
  • 2 tablespoons milk
  • 1.5 cups panko breadcrumbs
  • 1.5 cups sweetened shredded coconut (lightly pulsed in a food processor for smaller flakes)
  • 0.5 cup grated Parmesan (optional) adds savory depth
  • 0.25 teaspoon cayenne (optional) for a little heat
  • Cooking spray or 2–3 tablespoons neutral oil for pan-frying
For the Bang Bang Sauce
  • 0.5 cup mayonnaise (or Greek yogurt for a tangier swap)
  • 0.25 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

Method
 

Preparation
  1. Pat chicken strips dry with paper towels to ensure a better crunch and less splatter.
  2. If pieces are uneven, pound gently between plastic wrap so they cook evenly.
Set Up Dredging Station
  1. In one shallow bowl, whisk flour with 1 teaspoon salt, 1/2 teaspoon pepper, and garlic powder.
  2. In a second bowl, beat eggs with milk.
  3. In a third bowl, combine panko, shredded coconut, Parmesan (if using), remaining salt, pepper, and cayenne.
Dredge the Chicken
  1. Coat each chicken strip in flour (shake off excess), dip into the egg, then press into the panko-coconut mixture.
  2. Pat the crumbs onto the chicken to create an even crust.
Cooking Options
  1. For oven-baked: Preheat oven to 425°F (220°C). Place coated strips on a parchment-lined baking sheet and lightly spray the tops with cooking spray.
  2. Bake for 12–15 minutes, flip once, and bake an additional 6–8 minutes until golden and cooked through (internal temperature of 165°F).
  3. For pan-frying: Heat 2 tablespoons oil in a skillet over medium-high and fry chicken strips for 2–3 minutes per side until deeply golden, transferring to a wire rack to drain.
Prepare the Bang Bang Sauce
  1. Whisk all sauce ingredients in a small bowl until smooth. Adjust seasonings to taste.
Serve
  1. Plate the crispy coconut chicken with a side of slaw, rice, or salad and serve with Bang Bang Sauce.

Notes

Pressing the panko-coconut onto the chicken ensures it adheres better. For gluten-free options, swap flour and panko for alternatives.