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Coconut Chicken with Zesty Bang Bang Sauce

Coconut Chicken with Zesty Bang Bang Sauce
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Coconut Chicken with Zesty Bang Bang Sauce is a crunchy, flavorful dish featuring tender chicken strips coated in a crispy shredded coconut and panko crust, paired with a creamy, tangy, and spicy sauce. Perfect as an appetizer, main course, or party snack, this recipe is easy to prepare and delivers a delightful balance of sweet, spicy, and savory flavors with every bite.

Ingredients

Scale

Chicken and Coating

  • 2 boneless, skinless chicken breasts, cut into strips
  • 1 cup shredded unsweetened coconut
  • 1 cup panko breadcrumbs (or gluten-free breadcrumbs for gluten-free)
  • 1 cup all-purpose flour (or gluten-free flour alternative)
  • 2 large eggs, beaten
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • Vegetable oil, for frying

Zesty Bang Bang Sauce

  • 1/2 cup mayonnaise (or vegan mayo for vegan option)
  • 2 tablespoons sriracha sauce (adjust to taste)
  • 1 tablespoon honey
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon garlic powder

Garnishes and Serving Suggestions

  • Chopped fresh cilantro
  • Sliced green onions
  • Toasted sesame seeds (optional)

Instructions

  1. Prepare Your Coating Stations: Set up three shallow bowls—one with flour seasoned with salt, pepper, and garlic powder; one with beaten eggs; and one with a mixture of shredded coconut and panko breadcrumbs. This setup ensures easy and even coating for the chicken strips.
  2. Coat the Chicken: Dip each chicken strip first into the seasoned flour, shaking off any excess, then into the egg wash, and finally into the coconut-panko mixture. Press gently to ensure the coating adheres well and covers the chicken thoroughly, which guarantees maximum crispiness.
  3. Fry the Chicken: Heat vegetable oil in a large skillet over medium heat until it reaches about 350°F (175°C). Fry the coated chicken strips for 3-4 minutes on each side, or until they are golden brown and cooked through. Remove the chicken and drain on paper towels to maintain crispiness.
  4. Make the Zesty Bang Bang Sauce: While the chicken is frying, whisk together mayonnaise, sriracha, honey, lime juice, and garlic powder in a bowl. Adjust the amount of sriracha based on preferred spice level to achieve a creamy, tangy, and well-balanced sauce.
  5. Serve and Enjoy: Arrange the crispy coconut chicken strips on a serving plate and either drizzle the zesty bang bang sauce over the top or serve it on the side for dipping. Garnish with chopped cilantro, sliced green onions, or toasted sesame seeds for added freshness and visual appeal.

Notes

  • Use unsweetened shredded coconut to prevent the dish from becoming overly sweet and to balance savory flavors.
  • Maintain oil temperature around 350°F to achieve a crispy crust without greasy or soggy chicken.
  • Fry chicken strips in batches to avoid overcrowding the pan, which can cause steaming and reduce crispiness.
  • Press the coating firmly onto the chicken to prevent flaking during frying.
  • The bang bang sauce can be made ahead and refrigerated to allow flavors to meld together beautifully.
  • For a baked version, place coated chicken on a greased baking sheet and bake at 400°F for 20-25 minutes, spraying lightly with oil for crispiness.
  • Store leftover chicken separately from sauce in an airtight container in the fridge for up to 3 days.
  • Reheat chicken in the oven at 375°F for about 10 minutes to keep the coating crisp instead of using a microwave.

Nutrition

Keywords: coconut chicken, bang bang sauce, crispy chicken, sweet and spicy chicken, appetizer, gluten-free chicken

Find it online: https://mealsbymary.com/coconut-chicken-with-zesty-bang-bang-sauce/