Description
This easy coconut chicken with creamy bang bang sauce is the ultimate weeknight dinner or party appetizer. Crispy, golden coconut-coated chicken paired with a bold, creamy chili sauce brings tropical flair to your table. A delicious, family-friendly dish perfect for dipping or drizzling, ready in under 30 minutes. Great for those craving crispy chicken, creamy sauces, and big flavor.
Ingredients
1 lb chicken tenders or breasts, cut into strips
2 eggs, beaten
1/2 cup all-purpose flour
3/4 cup panko breadcrumbs
3/4 cup unsweetened shredded coconut
1/2 tsp salt
1/4 tsp black pepper
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 tbsp sriracha
1 tsp honey (optional)
Instructions
1. Preheat oven to 400°F or air fryer to 390°F. Grease a baking sheet or air fryer basket.
2. Cut chicken into strips or chunks. Season with salt and pepper.
3. Set up dredging station: one bowl with flour, one with beaten eggs, one with panko and shredded coconut mixed together.
4. Dip chicken into flour, then egg, then press into coconut-panko mixture until fully coated.
5. Arrange coated chicken on the baking sheet or air fryer basket.
6. Bake for 18–20 minutes or air fry for 12–15 minutes, flipping halfway, until golden brown and crispy.
7. While chicken cooks, whisk together mayonnaise, sweet chili sauce, sriracha, and honey in a bowl.
8. Serve chicken hot with bang bang sauce for dipping or drizzling.
Notes
For crispier texture, use an air fryer and don’t overcrowd the basket.
Desiccated coconut gives a more even crunch than flakes.
Add a pinch of garlic powder to the sauce for extra depth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: Baked or Air Fried
- Cuisine: American, Tropical
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 430
- Sugar: 6g
- Sodium: 560mg
- Fat: 29g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg