This Coconut Chicken with a Zesty Bang Bang Sauce is a crispy, golden, and flavor-packed dish that combines sweet coconut-crusted chicken tenders with a creamy, spicy, and slightly sweet sauce. It’s a perfect balance of textures and tastes that hits all the right notes for dinner or even as a party appetizer. I love how simple it is to throw together while still tasting like something special.
Why You’ll Love This Recipe
I love this dish because it’s incredibly crispy on the outside while staying juicy and tender inside. The coconut adds a slightly sweet, nutty crunch that pairs perfectly with the bold bang bang sauce. It’s a fun twist on traditional fried chicken and is easy enough for a weeknight dinner but impressive enough for guests. Plus, the sauce is addictive—I end up dipping everything in it.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Coconut Chicken:
1 ½ pounds chicken tenders or boneless chicken breasts cut into strips
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
2 large eggs
1 tablespoon water
1 cup panko breadcrumbs
1 cup sweetened shredded coconut
Vegetable oil, for frying
For the Zesty Bang Bang Sauce:
½ cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon Sriracha (adjust to taste)
1 teaspoon honey
1 teaspoon rice vinegar
Directions
I start by patting the chicken dry with paper towels and setting it aside.
In one shallow bowl, I mix the flour with salt and pepper. In a second bowl, I beat the eggs with a tablespoon of water. In a third bowl, I combine the panko breadcrumbs and shredded coconut.
I dredge each chicken strip first in the flour mixture, then in the egg wash, and finally in the coconut-panko mixture, pressing gently to coat well.
I heat about ½ inch of vegetable oil in a large skillet over medium heat. Once hot, I fry the chicken in batches for 3–4 minutes per side, or until golden brown and cooked through. I transfer them to a paper towel-lined plate to drain.
While the chicken cooks, I whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar in a bowl until smooth.
I serve the crispy coconut chicken warm with the bang bang sauce drizzled on top or served on the side for dipping.
Servings and timing
This recipe makes about 4 servings. From start to finish, it takes roughly 30–35 minutes—about 15 minutes of prep and 15–20 minutes to cook, depending on batch size.
Variations
I sometimes switch things up by baking the chicken instead of frying it. I just place the breaded chicken on a baking sheet lined with parchment paper and spray it lightly with cooking spray. Then I bake at 400°F (200°C) for about 20–25 minutes, flipping halfway through, until golden and cooked through. For a gluten-free version, I use gluten-free flour and breadcrumbs. If I want to make it spicier, I add more Sriracha to the sauce or even a pinch of cayenne to the flour.
Storage/Reheating
If I have leftovers, I store the cooked chicken in an airtight container in the fridge for up to 3 days. The bang bang sauce also keeps well in the fridge for up to a week. To reheat the chicken, I prefer using the oven or air fryer so it stays crispy—about 10 minutes at 375°F (190°C) does the trick. I avoid microwaving if possible since it makes the coating soggy.
FAQs
How do I make the chicken extra crispy?
I make sure the oil is hot enough before frying (about 350°F) and press the coconut and panko mixture firmly onto the chicken. Also, frying in batches prevents overcrowding and keeps the oil temperature consistent.
Can I use unsweetened coconut instead of sweetened?
Yes, I can use unsweetened coconut if I prefer a less sweet flavor. It still gives a great crunch but with a more neutral taste.
Is there a dairy-free version of the bang bang sauce?
Definitely. I swap the mayonnaise with a dairy-free alternative like vegan mayo and keep the rest of the ingredients the same.
Can I make the sauce ahead of time?
Yes, I often make the sauce a day or two in advance. I just store it in the fridge in a sealed container and give it a good stir before using.
What should I serve with coconut chicken?
I like serving it with jasmine rice, a light salad, or roasted vegetables. It also pairs well with a simple slaw or even sweet potato fries for something fun.
Conclusion
This Coconut Chicken with Zesty Bang Bang Sauce is one of my favorite meals to whip up when I want something comforting, crispy, and full of flavor. The coconut crust brings a tropical twist, and that creamy, spicy sauce ties everything together beautifully. Whether I’m feeding the family or entertaining friends, this dish always disappears fast.
Coconut Chicken with a Zesty Bang Bang Sauce is a crispy, golden dish featuring sweet coconut-crusted chicken tenders paired with a creamy, spicy, and slightly sweet sauce. Perfect for dinner or as a party appetizer.
Ingredients
1 ½ pounds chicken tenders or boneless chicken breasts, cut into strips
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
2 large eggs
1 tablespoon water
1 cup panko breadcrumbs
1 cup sweetened shredded coconut
Vegetable oil, for frying
½ cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon Sriracha (adjust to taste)
1 teaspoon honey
1 teaspoon rice vinegar
Instructions
Pat the chicken dry with paper towels and set aside.
In a shallow bowl, mix the flour with salt and pepper. In a second bowl, beat the eggs with a tablespoon of water. In a third bowl, combine the panko breadcrumbs and shredded coconut.
Dredge each chicken strip in the flour mixture, then the egg wash, and finally the coconut-panko mixture, pressing to coat well.
Heat about ½ inch of vegetable oil in a large skillet over medium heat. Fry the chicken in batches for 3–4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
While the chicken cooks, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar until smooth.
Serve the crispy coconut chicken warm with the bang bang sauce drizzled on top or on the side for dipping.
Notes
Bake instead of fry for a lighter version: 400°F for 20–25 minutes, flipping halfway.
Use gluten-free flour and breadcrumbs for a gluten-free variation.
Increase Sriracha or add cayenne to boost the spice level.
Store leftover chicken in the fridge for up to 3 days; reheat in oven or air fryer.
Sauce can be made ahead and refrigerated for up to a week.
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