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Crispy Coconut Chicken with Bang Bang Sauce

Experience the tropical delight of crispy coconut chicken paired with a sweet and spicy Bang Bang Sauce, perfect for any occasion!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crispy Coconut Chicken
  • 1 pound boneless, skinless chicken breasts Cut into strips or nuggets
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup shredded coconut (unsweetened) For the real deal
  • 1 cup Panko breadcrumbs
  • to taste Salt and pepper For seasoning
  • as needed Cooking oil For frying
For the Bang Bang Sauce
  • ½ cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon Sriracha Adjust according to spice preference
  • 1 teaspoon lime juice Optional, for a zesty kick

Method
 

Preparation
  1. Begin by slicing your chicken breasts into strips or nuggets.
  2. Season with salt and pepper.
Setting Up
  1. Set up three bowls: one with flour, one with beaten eggs, and one with a mix of shredded coconut and Panko breadcrumbs.
Coating the Chicken
  1. Dip each chicken piece into the flour, shake off excess, dunk in the egg mixture, and coat with the coconut-Panko blend.
Frying
  1. Heat oil in a large skillet over medium heat.
  2. Fry the chicken for about 3-4 minutes per side or until golden brown and crispy.
  3. Place cooked chicken on a paper towel-lined plate.
Making the Bang Bang Sauce
  1. In a small bowl, combine mayonnaise, sweet chili sauce, Sriracha, and lime juice.
  2. Mix well and adjust to taste.
Serving
  1. Drizzle the Bang Bang Sauce over the crispy chicken or serve as a dip on the side.
  2. Garnish with extra coconut flakes or chopped cilantro if desired.

Notes

Tip: Use almond flour and crushed pork rinds for a keto-friendly version. Keep ingredients organized for a stress-free cooking experience.