Coconut Chicken with a Zesty Bang Bang Sauce

This Coconut Chicken with a Zesty Bang Bang Sauce pairs crispy coconut-coated chicken pieces with a creamy, tangy, and spicy sauce. Perfect for weeknight dinners or entertaining, it offers tropical crunch and bold flavor in every bite.

Why You’ll Love This Recipe

• Crispy and flavorful – coconut coating delivers sweet crunch

• Creamy yet spicy – the zesty Bang Bang sauce balances heat and tang

• Simple to prep – bake or air-fry for fuss-free cooking

• Kid-friendly and adaptable – mild spice, easy to customize

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-size pieces

• ¾ cup panko breadcrumbs

• ½ cup shredded sweetened coconut

• 1 tsp garlic powder

• ½ tsp salt

• ¼ tsp black pepper

• 2 large eggs, beaten

• 2 tablespoons olive oil or melted butter (for coating)

For the Zesty Bang Bang Sauce

• ½ cup mayonnaise (or Greek yogurt for lighter option)

• 2 tablespoons sweet chili sauce

• 1 tablespoon Sriracha or other hot sauce (adjust to taste)

• 1 teaspoon lime juice

• 1 teaspoon honey or maple syrup

• Pinch of salt and cayenne pepper (optional, for extra spice)

directions

1. Preheat and prepare coating
   Preheat oven to 425 °F (220 °C), or heat your air fryer. Line a baking sheet with parchment paper or lightly grease.

2. Coat the chicken
   In a shallow bowl, whisk together panko, coconut, garlic powder, salt, and pepper. Dip chicken pieces into beaten eggs, then press into the coconut-panko mixture to coat evenly.

3. Bake or air-fry
   Place coated chicken pieces on the prepared sheet. Drizzle or lightly spray olive oil or melted butter over tops.

   • Oven: Bake for 15–18 minutes, flipping once halfway, until golden brown and cooked through.

   • Air fryer: Cook at 400 °F (200 °C) for 10–12 minutes, shaking basket halfway.

4. Mix the sauce
   While chicken cooks, whisk together mayonnaise, sweet chili sauce, Sriracha, lime juice, honey, and a pinch of salt in a small bowl. Taste and adjust heat or sweetness as desired.

5. Serve
   Plate the crispy coconut chicken and drizzle generously with Bang Bang sauce, or serve sauce on the side for dipping.

Servings and timing

• Servings: 4 (about 4 oz chicken each)

• Prep time: 10 minutes

• Cook time: 15–18 minutes (oven) or about 12 minutes (air fryer)

• Total time: ~25–30 minutes

Variations

• Vegetarian version: Use cauliflower florets or tofu cubes instead of chicken.

• Spice level: Increase heat by adding chili garlic sauce to the coating mix, or garnish with sliced jalapeños.

• Citrus twist: Mix in a teaspoon of orange zest into the sauce for brighter flavor.

• Nutty crunch: Add crushed cashews or almonds to the coconut coating.

• Sauce swap: Serve with sweet chili-garlic sauce or a mango salsa instead of Bang Bang sauce.

storage/reheating

• Refrigerator: Store chicken and sauce separately in airtight containers for up to 3 days.

• Reheat chicken: Reheat in a 350 °F oven for 5–7 minutes or in an air fryer for 2–3 minutes for crispiness.

• Do not freeze sauce —ingredients may separate when thawed. Instead, keep sauce in the fridge up to 2 days.

FAQs

Can I bake instead of air‑frying?

Yes—baking at 425 °F gives still-crispy results when tossed with oil and flipped halfway.

Is this dairy‑free?

Yes—just use dairy-free mayo or yogurt and ensure the coconut is plant-based.

Can I make the sauce less sweet?

Skip the honey or reduce chili sauce; adjust to preference with just lime juice and mayo.

What dunking sauce alternatives work?

Serve with mango salsa, garlic aioli, or sweet chili sauce as delicious substitutes.

How can I make it gluten‑free?

Use gluten-free panko breadcrumbs or omit for a coconut-only crust.

Is the coconut coating sweet?

It’s mildly sweet—sweetened shredded coconut adds flavor, balanced by savory panko.

Can I double the recipe?

Yes—double meat and sauce portions; bake in batches or spread over two sheets for even cooking.

Can I serve it with sides?

Absolutely—pairs well with rice, slaw, steamed veggies, or a green salad.

What dipping sauces pair well?

Try ranch dressing, spicy aioli, garlic-cilantro crema, or a pineapple dip.

Can I make it ahead?

You can prep chicken pieces and sauce and refrigerate for a few hours, then coat and bake fresh when ready to serve.

Conclusion

This Coconut Chicken with a Zesty Bang Bang Sauce delivers tropical crunch, creamy-spicy sauce, and tender chicken in a flavorful, crispy package. Whether baked or air-fried, it’s an easy, crowd-pleasing dish that’s perfect for weeknight meals, casual gatherings, or game-day snacks.