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Coconut Chicken with a Zesty Bang Bang Sauce

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Coconut Chicken with a Zesty Bang Bang Sauce pairs crispy coconut-coated chicken with a creamy, spicy-sweet sauce. Baked or air-fried for ease, it’s a perfect tropical-inspired dinner or appetizer for any occasion.

Ingredients

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)

2 tablespoons sweet chili sauce

1 tablespoon Sriracha (adjust to taste)

1 teaspoon lime juice

1 teaspoon honey or maple syrup

Pinch of salt and cayenne pepper (optional)

Instructions

  1. Preheat oven to 425 °F (220 °C) or set air fryer to 400 °F (200 °C). Line a baking sheet with parchment or lightly grease.
  2. Mix panko, coconut, garlic powder, salt, and pepper in a shallow bowl.
  3. Dip chicken pieces in beaten eggs, then press into coconut mixture to coat.
  4. Place coated chicken on prepared sheet or air fryer basket. Drizzle or spray with olive oil or butter.
  5. Oven: Bake 15–18 minutes, flipping halfway.
    Air fryer: Cook 10–12 minutes, shaking halfway.
  6. While cooking, whisk sauce ingredients in a small bowl. Adjust to taste.
  7. Serve chicken drizzled with Bang Bang sauce or with sauce on the side for dipping.

Notes

Ensure chicken is evenly coated for consistent crispiness.

Use Greek yogurt in sauce for a tangy, lighter version.

For gluten-free, use GF panko and check labels on sauce ingredients.

Store sauce and chicken separately in fridge up to 3 days.

Best reheated in air fryer or oven for crispiness.

Nutrition

Find it online: https://yumntasty.com/coconut-chicken-with-a-zesty-bang-bang-sauce/