Recipe: Coconut Chicken with Bang Bang Sauce – Crispy, Juicy, and Totally Addictive

There are dishes that just hit the spot every time—comforting, crunchy, slightly sweet, a little spicy, and absolutely dripping with sauce. This coconut chicken with bang bang sauce is that kind of dish. One bite, and I promise, you’ll be hooked.

This recipe isn’t just dinner. It’s the star of the plate. It’s the kind of meal that gets devoured before the sides even get noticed. And trust me, once you dip a crispy coconut-coated chicken strip into that creamy, spicy-sweet bang bang sauce, you’re going to wonder where it’s been your whole life.

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Where This Recipe Comes From (And Why It’s Special)

The first time I had coconut chicken was on vacation in Key West. The sun was setting, we had a little table on the beach, and a platter of golden coconut shrimp was placed in front of us. I remember thinking, “How does something this simple taste this good?”

Fast forward a few years, and I started making my own version at home—but with chicken, because I always have chicken on hand and it’s more filling than shrimp. The result? Even better than I remembered. Crispy coconut outside, juicy tender chicken inside, and that creamy, spicy sauce just takes it to another level.

Now, this has become a staple in my house—weeknight favorite, party appetizer, and game-day hero. And with the right technique, you can get that perfect crispy coating without deep frying.

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Let’s Talk About That Bang Bang Sauce

Bang Bang Sauce is the kind of condiment you want to bottle up and put on everything. It’s creamy, spicy, sweet, and tangy all at once.

It’s typically made with mayo, sweet chili sauce, and a touch of sriracha. But I like to add just a bit of honey and lime juice to balance out the flavors and give it that extra something.

This sauce is perfect not just with coconut chicken, but also with shrimp, fish tacos, fries, or even drizzled on rice bowls. (I may or may not keep a jar of it in the fridge at all times.)

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Ingredients You’ll Need

Let’s break it down into three easy parts: the chicken, the coconut coating, and the sauce.

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🥥 For the Crispy Coconut Chicken:

• 1½ lbs boneless, skinless chicken tenders or breasts (cut into strips)
• Salt & pepper to taste
• ½ cup all-purpose flour
• 2 large eggs
• ¾ cup panko breadcrumbs
• ¾ cup shredded sweetened coconut
• 1 teaspoon garlic powder
• Oil for frying (vegetable, canola, or avocado oil works great)

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🔥 For the Bang Bang Sauce:

• ½ cup mayonnaise
• ¼ cup Thai sweet chili sauce
• 1 tablespoon sriracha (adjust to heat preference)
• 1 teaspoon honey
• 1 teaspoon fresh lime juice

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Tip: Use full-fat mayo for the creamiest texture, and don’t skip the lime juice—it makes the sauce come alive!

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Step-by-Step Instructions

This recipe might look restaurant-fancy, but it’s shockingly easy to make at home.

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Step 1: Prep the Chicken

Pat your chicken dry with paper towels. Season both sides with salt, pepper, and a sprinkle of garlic powder. If using chicken breasts, slice them into strips about 1 inch wide.

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Step 2: Set Up the Dredging Station

Grab three shallow bowls:

1. Bowl 1: All-purpose flour
2. Bowl 2: Beaten eggs
3. Bowl 3: Panko + shredded coconut mixed together

Dip each piece of chicken into the flour first, then the egg, and finally press it into the coconut-panko mixture, coating it generously. Press gently to help it stick!

Pro tip: Use one hand for wet ingredients and the other for dry to avoid breading your fingers.

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Step 3: Fry Until Golden & Gorgeous

Heat ½ inch of oil in a skillet over medium heat. Once hot (around 350°F if you’re measuring), carefully add chicken pieces, a few at a time. Fry for about 3–4 minutes per side, or until golden brown and fully cooked.

Transfer to a paper towel-lined plate and sprinkle lightly with salt.

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Want to Bake Instead?

Totally doable! Preheat oven to 425°F, spray the coated chicken with a little cooking spray, and place it on a wire rack over a baking sheet. Bake for 20–25 minutes, flipping once halfway through, until golden and cooked through.

Or use an air fryer at 400°F for about 10–12 minutes, flipping at the halfway mark!

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Step 4: Make the Bang Bang Sauce

In a small bowl, stir together mayo, sweet chili sauce, sriracha, honey, and lime juice until smooth and creamy.

Taste and adjust spice/sweetness to your liking. Want it spicier? Add more sriracha. Want it tangier? A bit more lime juice.

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Step 5: Assemble and Drizzle

Pile your crispy coconut chicken high on a plate, then drizzle (or dunk) with bang bang sauce. Garnish with chopped parsley or cilantro for color, and maybe some extra shredded coconut if you’re feeling fancy.

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Serving Suggestions

This dish is flexible and fun, so serve it however you like:

• As a meal: Serve over jasmine or coconut rice with a side of steamed broccoli or slaw.
• As an appetizer: Stack on a platter with toothpicks and a bowl of bang bang sauce for dipping.
• In a wrap or taco: Shred some cabbage, tuck in a few pieces of chicken, and drizzle with sauce. Instant tropical taco!

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Tips for Coconut Chicken Success

• Don’t skip the panko. It gives the best crunch compared to regular breadcrumbs.
• Use sweetened shredded coconut—it gives a caramelized crust when fried.
• Fry in batches. Don’t overcrowd the pan or the oil temp will drop and make the coating soggy.
• Let them rest on a rack instead of stacking on paper towels if making a big batch—they’ll stay crispier longer.

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Why You’ll Make This Again and Again

Let’s be real—this recipe checks all the boxes:

• Crunchy ✅
• Creamy ✅
• Sweet & Spicy ✅
• Crowd-Pleaser ✅

It’s a dish that feels indulgent, but doesn’t require fancy ingredients or a complicated technique. It’s great for busy weeknights, impressive enough for guests, and versatile enough for any season.

Plus, kids love it. Adults crave it. And you get to dip things in sauce—what more could you want?

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Flavor Variations Worth Trying

One of the best things about this recipe is how adaptable it is. Once you master the base, you can switch it up depending on your mood (or what’s in your fridge).

1. Spicy Coconut Chicken

If you love heat, add ½ teaspoon cayenne pepper or chili powder to the flour mixture. For even more kick, use extra sriracha in the sauce or add a drizzle of chili crisp over the top before serving.

2. Gluten-Free Version

Substitute:

• All-purpose flour → use gluten-free flour blend
• Panko breadcrumbs → use gluten-free panko or crushed gluten-free cornflakes

It’s just as crispy and satisfying, I promise.

3. Tropical Twist

Mix in crushed dried pineapple or lime zest with the coconut for a fruity island vibe. Serve it with mango salsa or pineapple slaw on the side.

4. Thai-Inspired

Add a teaspoon of fish sauce and a splash of rice vinegar to the bang bang sauce, plus fresh chopped cilantro and green onion. Serve over sticky rice with steamed veggies.

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Make-Ahead, Storage & Reheating Tips

This is one of those recipes that actually holds up well for leftovers—if you’re lucky enough to have any.

Make-Ahead Tips:

• Dredge and coat the chicken in advance. Place on a parchment-lined tray, cover, and refrigerate for up to 8 hours before frying.
• You can also freeze the breaded, uncooked chicken strips. Freeze flat on a tray, then transfer to a bag. Cook straight from frozen—just add a couple extra minutes.

Storing Leftovers:

• Refrigerate cooked chicken in an airtight container for up to 4 days.
• Store bang bang sauce separately in the fridge in a sealed jar—lasts for up to a week.

Reheating Without Losing the Crunch:

• Oven or toaster oven: 350°F for 8–10 minutes.
• Air fryer: 375°F for 5–6 minutes.
• Avoid the microwave if possible—it makes the coating soft instead of crispy.

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What to Serve With Coconut Chicken

This dish is the main character, but the supporting cast matters too. Here are some winning pairings:

Fresh & Light Sides

• Cabbage slaw with lime vinaigrette
• Cucumber salad with rice vinegar and sesame
• Mango salsa or pineapple chutney

Starchy Goodness

• Coconut jasmine rice
• Sweet potato fries
• Garlic naan or flatbread

In a Bowl or Wrap

Turn your coconut chicken into a full meal by building a bowl:

• Rice or greens
• Pickled red onion
• Shredded carrots
• Drizzle with bang bang sauce
• Top with sesame seeds or crushed peanuts

Or wrap it in a warm tortilla with lettuce, avocado, and sauce for the best lunch ever.

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Where Does Bang Bang Sauce Come From?

Great question! The original “Bang Bang Shrimp” was made famous by Bonefish Grill—a wildly popular appetizer of crispy shrimp coated in a creamy, spicy sauce. The name “Bang Bang” likely comes from the explosion of flavor (rather than anything to do with actual spice level or ingredients).

Home cooks quickly caught on and started recreating the sauce because it’s:

• Ridiculously easy
• Made from pantry staples
• Totally versatile

Over time, it evolved into a DIY condiment perfect for shrimp, chicken, fries, tacos, sandwiches—you name it. Today, bang bang sauce has a cult following, and it’s easy to see why.

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Nutrition Tips & Notes

Let’s be honest—this dish is comfort food. But there are still ways to keep it a little lighter:

• Air fry instead of deep fry for fewer calories and less oil.
• Use Greek yogurt in place of mayo for a protein boost in the sauce.
• Serve with greens or a veggie-packed bowl for balance.

For a leaner cut, try it with chicken tenderloins or use chicken breast strips instead of thighs.

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Let’s Make It Pinterest-Worthy

This dish is made for the camera. That golden coconut crust with creamy orange sauce drizzled over the top? Instant scroll-stopper.

📌 Follow us on Pinterest for more crowd-pleasing recipes like this:
👉 https://www.pinterest.com/memorecipes1/

Want to make it pin-perfect?

• Garnish with fresh parsley or cilantro
• Serve on a dark plate for color contrast
• Drizzle sauce slowly (and dramatically)
• Add a lime wedge or chili slice for pop

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Final Thoughts: From My Kitchen to Yours

This crispy coconut chicken with bang bang sauce is one of those recipes that just checks all the boxes—easy, flavorful, fun, and satisfying. It’s just fancy enough to impress your dinner guests, but simple enough to make on a Tuesday night when you’re tired and craving something good.

When I make this for my family, we usually don’t even sit down to eat. We just gather around the tray, dipping piece after piece into that tangy sauce, and laughing about how “just one more” turns into five more. That’s the kind of dish this is—unpretentious, crave-worthy, and full of joy.

So, whether you’re whipping this up for a party, dinner, or your next cozy night in, I hope it brings a little comfort and a lot of flavor to your table.

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💬 Your Turn!

Have you tried this coconut chicken? Made it your own with a twist? I’d love to hear how it turned out! Leave a comment, snap a photo, and tag us. 🍗✨

📌 Don’t forget to pin this recipe so you always have it on hand for your next coconut chicken craving!

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