Crispy Coconut Chicken with Bang Bang Sauce is a fun and tasty dish that everyone will love. The chicken is crispy and flavorful, thanks to the combination of coconut and panko breadcrumbs. The Bang Bang Sauce adds a sweet and spicy kick that makes this meal even more exciting. It’s perfect for a weeknight dinner or when you want to impress your friends at a gathering.
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Why Make This Recipe
This recipe is great for several reasons. First, it’s simple and quick to prepare, making it a fantastic choice for busy weeknights. Second, the crispy coconut coating gives the chicken a wonderful texture that pairs perfectly with the creamy Bang Bang Sauce. Lastly, it’s a crowd-pleaser. Whether you serve it at a family dinner or a party, everyone will enjoy this delicious dish!
How to Make Crispy Coconut Chicken with Bang Bang Sauce
Creating this crispy chicken is easy and fun! Just follow these steps to bring this dish to your table.
Ingredients
- 2 chicken breasts
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 2 eggs
- 1 tablespoon flour
- Salt and pepper, to taste
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 teaspoon sriracha sauce
- 1 teaspoon lime juice
Directions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a shallow bowl, mix the panko breadcrumbs and shredded coconut together.
- In another bowl, whisk the eggs with a pinch of salt and pepper.
- Dredge the chicken breasts in flour, dip them into the egg mixture, and then coat them with the coconut-breadcrumb mixture.
- Place the prepared chicken on the lined baking sheet and bake for 25–30 minutes, or until the chicken is golden brown and cooked through.
- While the chicken is baking, make the Bang Bang Sauce by mixing together the mayonnaise, sweet chili sauce, sriracha, and lime juice in a bowl.
- Serve the crispy chicken with the Bang Bang Sauce on the side for dipping.
How to Serve Crispy Coconut Chicken with Bang Bang Sauce
Serve your Crispy Coconut Chicken hot out of the oven with a side of the homemade Bang Bang Sauce. This pairs well with a fresh salad or some steamed vegetables. You could also serve it with rice or noodles for a complete meal.
How to Store Crispy Coconut Chicken with Bang Bang Sauce
If you have leftovers, store the crispy chicken in an airtight container in the refrigerator for up to 3 days. It’s best to keep the Bang Bang Sauce in a separate container. To reheat, place the chicken in the oven for a few minutes to get it crispy again.
Tips to Make Crispy Coconut Chicken with Bang Bang Sauce
- Make sure to press the coconut-breadcrumb mixture onto the chicken well; this helps it stick while baking.
- For extra flavor, you can add spices like garlic powder or paprika to the breadcrumb mixture.
- If you like your Bang Bang Sauce spicier, add more sriracha to taste.
Variation
You can easily change up the recipe by using different proteins, like shrimp or tofu, instead of chicken. The cooking time might change, so keep an eye on them while baking.
FAQs
1. Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts. Just make sure to thaw them completely before starting the recipe.
2. Is there a substitute for shredded coconut?
If you don’t like coconut, you can use extra panko breadcrumbs or crushed cornflakes for a similar crispy coating.
3. Can I make the Bang Bang Sauce ahead of time?
Absolutely! You can prepare the Bang Bang Sauce a day in advance and store it in the refrigerator until you’re ready to serve.
Now, enjoy making this fun and delicious Crispy Coconut Chicken with Bang Bang Sauce! It’s sure to become a favorite in your kitchen.
Crispy Coconut Chicken with Bang Bang Sauce
Ingredients
For the Chicken
- 2 pieces chicken breasts Can use frozen chicken, thaw completely before using
- 1 cup shredded coconut Can substitute with extra panko breadcrumbs or crushed cornflakes
- 1 cup panko breadcrumbs
- 2 pieces eggs Whisk lightly with salt and pepper
- 1 tablespoon flour For dredging
- to taste Salt and pepper
For the Bang Bang Sauce
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 teaspoon sriracha sauce Adjust to taste for spice preference
- 1 teaspoon lime juice
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a shallow bowl, mix the panko breadcrumbs and shredded coconut together.
- In another bowl, whisk the eggs with a pinch of salt and pepper.
- Dredge the chicken breasts in flour, dip them into the egg mixture, and then coat them with the coconut-breadcrumb mixture.
Cooking
- Place the prepared chicken on the lined baking sheet.
- Bake for 25–30 minutes, or until the chicken is golden brown and cooked through.
Making the Sauce
- While the chicken is baking, make the Bang Bang Sauce by mixing together the mayonnaise, sweet chili sauce, sriracha, and lime juice in a bowl.
Serving
- Serve the crispy chicken hot out of the oven with the Bang Bang Sauce on the side for dipping.
