Coconut Chicken with Zesty Bang Bang Sauce is one of my favorite ways to bring a tropical, crispy twist to dinner. The chicken is coated in a crunchy coconut-panko breading and baked or fried until golden, then dipped in a creamy, spicy-sweet sauce that adds a bold punch of flavor. It’s fun, flavorful, and totally crave-worthy.
Why You’ll Love This Recipe
I love this recipe because it turns simple chicken into something exciting and restaurant-worthy. The coconut adds natural sweetness and crunch, while the bang bang sauce brings a tangy, creamy heat that’s totally addictive. It’s perfect as an appetizer, party snack, or main dish with rice and veggies. Plus, I can bake or air-fry the chicken for a lighter version.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the coconut chicken:
Boneless, skinless chicken breasts or tenders
Salt and black pepper
All-purpose flour
Eggs
Panko breadcrumbs
Shredded sweetened coconut
Cooking oil or spray (if baking or air frying)
For the bang bang sauce:
Mayonnaise
Sweet chili sauce
Sriracha or hot sauce (adjust to taste)
Honey or lime juice (optional, for balance)
Directions
I preheat the oven to 400°F (or set the air fryer to 375°F) and line a baking sheet with parchment or spray the basket.
I cut the chicken into bite-sized pieces or strips, then season with salt and pepper.
I set up a breading station: one bowl with flour, one with beaten eggs, and one with a mix of panko and shredded coconut.
I coat each piece of chicken in flour, then dip in egg, then press into the coconut-panko mixture, making sure it’s well coated.
I place the coated chicken on the baking sheet or in the air fryer basket in a single layer.
I spray lightly with oil and bake for 20–25 minutes (or air fry for 12–15 minutes), flipping once until golden and crispy.
While the chicken cooks, I whisk together the bang bang sauce ingredients in a bowl.
I serve the hot, crispy coconut chicken with the bang bang sauce on the side or drizzle it on top.
Servings and timing
This recipe makes about 4 servings. It takes 15 minutes to prep and around 25 minutes to cook, so I can have this delicious dish ready in about 40 minutes.
Variations
Sometimes I add a splash of lime juice and chopped cilantro for a fresh finish. I’ve also used shrimp instead of chicken for coconut shrimp with the same bang bang sauce. If I want it spicier, I add more sriracha; if I want it milder, I tone it down with more mayo or a splash of milk in the sauce.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer to bring back the crispiness—about 5–7 minutes at 375°F. I keep the sauce separate until serving.
FAQs
Can I use unsweetened coconut?
Yes, I’ve used both sweetened and unsweetened. Sweetened gives a nice golden crust and a hint of sweetness, but unsweetened works if I want a more savory version.
Can I make the chicken ahead of time?
I prep and bread the chicken ahead, then store it in the fridge until I’m ready to bake or air fry. It’s best cooked fresh for the crispiest texture.
Is the sauce really spicy?
The heat depends on the amount of sriracha I use. I start with a small amount and add more if I want it spicier.
Can I fry the chicken instead of baking?
Yes. I pan-fry in shallow oil over medium heat, about 3–4 minutes per side, until golden and cooked through.
What’s good to serve with this?
I love it with jasmine rice, roasted vegetables, or a simple cabbage slaw for crunch. It’s also great in lettuce wraps or tacos.
Conclusion
Coconut Chicken with Zesty Bang Bang Sauce is one of those dishes that looks and tastes like a treat but is surprisingly easy to make at home. I love the crispy coating, the tropical flavor from the coconut, and that bold, creamy sauce that pulls everything together. Whether I’m serving it for dinner, sharing at a party, or just craving something fun, this recipe always hits the spot.
Coconut Chicken with Zesty Bang Bang Sauce is a crispy, golden chicken dish with a tropical twist and bold flavor. Coated in shredded coconut and panko, the chicken bakes or fries up perfectly crunchy, and it’s served with a creamy, spicy-sweet bang bang sauce that’s totally addictive.
Author:Lizaa
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings
Category:Main Dish
Method:Baking or Air Frying
Cuisine:Fusion / Tropical-Inspired
Diet:Halal
Ingredients
1 lb boneless, skinless chicken breasts or tenders
Salt and black pepper, to taste
1/2 cup all-purpose flour
2 large eggs, beaten
3/4 cup panko breadcrumbs
3/4 cup shredded sweetened coconut
Cooking spray or oil (for baking or air frying)
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1–2 tsp sriracha or hot sauce (adjust to taste)
1 tsp honey or lime juice (optional)
Instructions
Preheat oven to 400°F (200°C) or air fryer to 375°F (190°C). Line a baking sheet with parchment paper or lightly spray the air fryer basket.
Cut chicken into strips or bite-sized pieces and season with salt and pepper.
Set up breading stations: one bowl with flour, one with beaten eggs, and one with a mix of panko and shredded coconut.
Coat each piece of chicken in flour, then egg, then press into the panko-coconut mixture to coat well.
Place chicken pieces in a single layer on the baking sheet or in the air fryer. Spray lightly with oil.
Bake for 20–25 minutes or air fry for 12–15 minutes, flipping halfway, until golden brown and cooked through.
While chicken cooks, mix mayonnaise, sweet chili sauce, sriracha, and honey or lime juice in a bowl to make the bang bang sauce.
Serve hot chicken with bang bang sauce for dipping or drizzle on top. Garnish with lime wedges or chopped herbs if desired.
Notes
Use shrimp instead of chicken for coconut shrimp variation.
Sweetened coconut helps with browning, but unsweetened works for a less sweet version.
Adjust spice level by changing the amount of sriracha in the sauce.
Serve with rice, slaw, or wrap in lettuce leaves or tacos.
Store sauce and chicken separately for best reheating results.
