Name: Coconut Chicken with a Zesty Bang Bang Sauce
Prep time: 15 min
Cook time: PT-490211H45M47S
Total time: PT-490211H45M47S
Cuisine: American
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

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.