Okay, so picture this: a plate piled high with golden, crunchy chicken bites, each one whispering of tropical goodness from the coconut coating. Then, a swirl of creamy, spicy, slightly sweet sauce just waiting to be dipped into. That, my friends, is the magic of this Crispy Coconut Chicken with Bang Bang Sauce! It’s seriously become a go-to in my kitchen, and for good reason.

I first stumbled upon the idea of coconut chicken years ago but found most recipes a little… bland? Or maybe the sauce just didn’t hit right. So, like I do, I tinkered. I needed something with punch, something that made your taste buds sing. And let me tell you, this Bang Bang Sauce? It’s the absolute perfect partner for that crispy, slightly sweet coconut coating. It’s a flavor explosion in every bite! It’s not fancy, doesn’t take forever, and disappears faster than I can make it. Trust me, you’re going to want this recipe in your life.

Why You’ll Love This Crispy Coconut Chicken with Bang Bang Sauce

It’s ridiculously easy to whip up – perfect for a weeknight!
That sweet coconut crunch paired with the spicy, creamy Bang Bang sauce is seriously addictive.
Kids and adults alike devour this stuff, guaranteed to be a crowd-pleaser.
It feels a little fancy, but it’s totally approachable for any home cook.

Essential Ingredients for Crispy Coconut Chicken with Bang Bang Sauce

Alright, let’s talk ingredients! Nothing too wild here, just simple things that come together for maximum deliciousness. You’ll need about 1 pound of boneless, skinless chicken breasts – I usually grab a pack that’s around that weight. Then for the coating magic, you’ll need 1/2 cup of good old all-purpose flour, two large eggs (give ’em a good whisking!), and 1 1/2 cups of shredded sweetened coconut. Don’t forget the basics: 1/2 teaspoon of salt and 1/4 teaspoon of black pepper for seasoning that flour. And of course, some oil for frying – enough to get a nice shallow fry going.

Ingredient Notes and Substitutions for Crispy Coconut Chicken

Okay, a couple of things to keep in mind. I really like sweetened coconut here because it gives that little extra hint of sweetness that plays so well with the spicy sauce, but if you’re not a fan or watching sugar, unsweetened works just fine! And chicken breasts are my go-to for quick cooking, but you could totally use boneless, skinless chicken thighs – just know they might take a minute or two longer to cook through. For the Bang Bang sauce, the Sriracha is where the heat comes from, so feel free to add more or less depending on how spicy you like things!

Step-by-Step Guide: Preparing Crispy Coconut Chicken with Bang Bang Sauce

Okay, let’s get this party started! Making this crispy coconut chicken is super straightforward, promise. First up, you’ve gotta get your chicken ready. Take those boneless, skinless chicken breasts and chop ’em up into bite-sized pieces. Think like, maybe an inch or so? You want them small enough to cook quickly and be easy to dunk in that amazing sauce later.

Now, set up your dredging station. This is key for that perfect coating! You’ll need three shallow dishes. In the first one, put your all-purpose flour and whisk in that salt and pepper we talked about. In the second dish, pour in those beaten eggs. And in the third dish, spread out the shredded sweetened coconut. Make sure you have a nice little assembly line going.

Time to coat the chicken! Take each little chicken piece and first dip it in the flour, making sure it’s fully coated. Give it a little shake to get rid of any extra flour. Next, into the egg bath! Let any excess egg drip off. And finally, the good stuff – press that chicken piece into the shredded coconut. Really press it on there so you get a nice, thick layer. You want that crispy goodness! Pop the coated pieces onto a plate as you go.

While you’re doing that, get your oil heating up in a large skillet. You want enough oil for a shallow fry – maybe about 1/2 to 1 inch in the pan. Heat it over medium-high heat. You’ll know it’s ready when you drop a tiny pinch of flour in, and it sizzles immediately. Careful, hot oil is no joke!

Now for the frying! Gently place the coated chicken pieces into the hot oil. Don’t overcrowd the pan! Cook them in batches if you need to. You’ll fry them for about 3-4 minutes per side, until they’re a beautiful golden brown and cooked all the way through. You can cut one open to check if you’re unsure – no pink allowed! Use tongs or a slotted spoon to take the cooked chicken out and put it on a plate lined with paper towels to drain off any extra oil. Repeat with the rest of the chicken.

Making the Perfect Bang Bang Sauce for Your Crispy Coconut Chicken

While the chicken is draining, let’s whip up that magical sauce! It’s ridiculously easy. Grab a small bowl and just whisk together the mayonnaise, sweet chili sauce, and Sriracha. Whisk it really well until it’s super smooth and creamy. Give it a little taste – need more spice? Add a tiny bit more Sriracha! This sauce is totally customizable to your heat level preference. That’s it! So simple, so good.

Expert Tips for the Best Crispy Coconut Chicken

Okay, you’ve got the steps down, but here are a few little tricks I’ve picked up that make a *huge* difference in getting that perfectly crispy chicken. First off, don’t crowd the pan! Seriously, I know it’s tempting to shove it all in there to cook faster, but you’ll just end up steaming the chicken instead of frying it. Cook in batches and give those little nuggets some space to breathe and get golden.

Also, make sure your oil is hot enough before you put the chicken in. Like I mentioned, test it with a tiny bit of flour. If the oil isn’t hot enough, the coconut coating will just soak it up and get greasy instead of crispy. And lastly, resist the urge to flip them constantly! Let them cook on one side until they’re nice and golden brown before you turn them over. Patience is key for that amazing crunch!

Serving Suggestions for Crispy Coconut Chicken with Bang Bang Sauce

So, you’ve got this amazing pile of crispy coconut chicken and that dreamy bang bang sauce. Now what? How do you make this a complete meal? My go-to is always some fluffy white rice – it’s the perfect base to soak up any extra sauce. But honestly, this chicken is so versatile! A simple side salad with a light vinaigrette is fantastic for a fresher feel. Or, keep it easy and healthy with some steamed broccoli or snap peas. Whatever you choose, make sure you have plenty of that bang bang sauce for dipping!

Frequently Asked Questions About Crispy Coconut Chicken

Got questions about this crispy coconut chicken goodness? You’re not alone! Here are some common ones I get asked:

Q: Can I bake or air fry this coconut chicken instead of frying?
A: Absolutely! While frying gives you the ultimate crispiness, you can definitely bake or air fry it. For baking, place the coated chicken on a greased baking sheet and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway, until cooked through and golden. For air frying, place in a single layer in your air fryer basket and cook at 375°F (190°C) for about 8-12 minutes, flipping halfway, until crispy and cooked.

Q: Can I make the Bang Bang sauce ahead of time?
A: Yes! The Bang Bang sauce is perfect for making ahead. Just mix it up and store it in an airtight container in the fridge for up to a few days. The flavors actually meld together even more!

Q: How do I store leftovers of the crispy coconut chicken?
A: Store any leftover crispy chicken in an airtight container in the refrigerator for 2-3 days. To reheat and get some of that crispiness back, I recommend popping it in the oven or air fryer instead of the microwave.

Nutritional Information Disclaimer

Just a quick heads-up! The nutritional information provided here is an estimate. Things like the specific brands of ingredients you use and how much oil gets absorbed during frying can totally change the final numbers. So, think of it as a general idea, not a strict calculation!

Crispy Coconut Chicken: 1 Flavor Explosion!

Author: memorecipes.com
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Halal

Print Recipe

Description

Crispy chicken coated in coconut and served with a sweet and spicy bang bang sauce.

Ingredients

Scale

1 pound boneless, skinless chicken breasts
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups shredded sweetened coconut
1/2 teaspoon salt
1/4 teaspoon black pepper
Oil for frying
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 tablespoon Sriracha sauce

Instructions

Cut chicken into bite-sized pieces.
Place flour, eggs, and coconut in separate shallow dishes.
Season flour with salt and pepper.
Dip each chicken piece in flour, then egg, then coconut, pressing to coat.
Heat oil in a large skillet over medium-high heat.
Fry chicken for 3-4 minutes per side, until golden brown and cooked through.
Remove chicken and drain on paper towels.
In a small bowl, whisk together mayonnaise, sweet chili sauce, and Sriracha for the bang bang sauce.
Serve crispy coconut chicken with bang bang sauce for dipping.

Notes

You can use unsweetened coconut if you prefer.
Adjust the amount of Sriracha to control the spiciness of the sauce.
This dish is great served with rice or a side salad.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Frying
Cuisine: Asian

Nutrition

Serving Size: 1/4 of recipe
Calories: 550
Sugar: 20g
Sodium: 400mg
Fat: 35g
Saturated Fat: 15g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 30g
Cholesterol: 90mg

Keywords: crispy chicken, coconut chicken, bang bang sauce, chicken recipe, fried chicken