Description
This Easy Coconut Chicken with Creamy Bang Bang Sauce is a delightful dish that combines crispy, juicy chicken with a deliciously creamy and spicy dip.
Ingredients
Scale
- 1.5 pounds chicken tenders or chicken breasts, sliced
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 cup unsweetened shredded coconut
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- Vegetable oil, for frying
- 0.5 cup mayonnaise
- 0.25 cup sweet chili sauce
- 1 tablespoon sriracha
- 1 teaspoon honey or maple syrup (optional)
Instructions
- Begin by slicing your chicken into strips for easy handling. It’s recommended to use chicken tenders or breasts, depending on your preference. After slicing, pat the chicken dry thoroughly with paper towels; this step is essential for achieving that coveted crispy texture.
- Next, it’s time to create your breading station. Grab three bowls: in the first bowl, combine the all-purpose flour, salt, and black pepper; mix well. In the second bowl, beat the eggs thoroughly until smooth. The third bowl will contain your coconut and panko breadcrumb combination. Start with the plain flour mixture, then dip the chicken in that, followed by the egg wash, and finally press it firmly into the panko and coconut mix to ensure an even coating.
- Place a large heavy-bottom frying pan on the stove. Pour in enough vegetable oil so that it reaches about 1 inch deep and heat over medium. When the oil is hot enough for frying, it will shimmer slightly. Test with a small piece of chicken; if it starts bubbling actively, it’s time to add the rest of your chicken strips.
- Carefully place the breaded chicken strips into the hot oil. Fry in batches, cooking each side for about 3 to 4 minutes, or until they turn to a beautiful golden brown and are fully cooked through on the inside. Use a slotted spoon or tongs to remove the chicken from the oil and let them drain on paper towels or a wire rack.
- While the chicken is frying, prepare the creamy bang bang sauce. In a small bowl, mix mayonnaise, sweet chili sauce, sriracha, and honey or maple syrup (if using). Adjust the spice level by including more or less sriracha according to your taste preference.
- Once your chicken is crispy and the sauce is ready, it’s time to serve. Drizzle the bang bang sauce over the crispy coconut chicken or serve it on the side for dipping. Enjoy every crunchy, flavorful bite!
Notes
Ensure the oil is hot enough before adding the chicken. If you prefer baking over frying, place the coated chicken on a baking sheet and bake in a preheated oven at 400°F (200°C) for about 15-20 minutes, flipping halfway through.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 600 mg
- Protein: 25 g