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