Crispy Coconut Chicken with Bang Bang Sauce
A fun and tasty dish featuring crispy coconut-coated chicken served with a sweet and spicy 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.
Notes
Make sure to press the coconut-breadcrumb mixture onto the chicken well for better adhesion while baking. For extra flavor, consider adding garlic powder or paprika to the breadcrumb mixture. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven for best results.