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Best Crispy Coconut Chicken with Creamy Bang Bang Sauce

Close-up of golden brown, crispy coconut chicken pieces served with a side of orange dipping sauce.
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You will love this recipe for crispy coconut chicken tenders coated in crunchy coconut breading and served with a creamy, sweet, and spicy Bang Bang style dipping sauce. This easy chicken dinner delivers bold flavor and satisfying texture contrast.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or tenders, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup sweetened shredded coconut
  • 1 cup panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • Vegetable oil, for frying
  • For the Bang Bang Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1 tablespoon sriracha (adjust to your heat preference)
  • 1 teaspoon lime juice

Instructions

  1. Set up your breading station: Place flour, salt, and pepper in one shallow dish. Whisk eggs in a second dish. Combine shredded coconut and panko breadcrumbs in a third dish.
  2. Dredge each chicken piece first in the flour mixture, shaking off excess. Dip the floured chicken into the egg wash, letting excess drip off. Finally, press the chicken firmly into the coconut-panko mixture until fully coated.
  3. Prepare the oil for frying. Pour enough vegetable oil into a deep skillet or Dutch oven to reach about 1 1/2 inches deep. Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit.
  4. Carefully place chicken pieces into the hot oil, ensuring you do not overcrowd the pan. Fry in batches for 3 to 4 minutes per side, until golden brown and cooked through (internal temperature reaches 165 degrees Fahrenheit).
  5. Remove the cooked coconut chicken with a slotted spoon and place it on a wire rack set over a paper towel-lined plate to drain excess oil.
  6. While the chicken drains, prepare the sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth.
  7. Serve your crispy coconut chicken immediately with the creamy Bang Bang dipping sauce. This makes a great easy weeknight meal or appetizer.

Notes

  • For a healthier option, bake the coated chicken at 400 degrees Fahrenheit for 15-20 minutes, flipping halfway, until crispy.
  • If you prefer a less sweet sauce, reduce the sweet chili sauce by one tablespoon and add one teaspoon of rice vinegar.
  • You can use chicken thighs instead of breasts for a richer flavor.

Nutrition

Find it online: https://devourdish.com/crispy-coconut-chicken-with-creamy-bang-sauce/