Description
Coconut chicken bang bang sauce brings together crispy chicken with a creamy, tangy coconut sauce that hits different from your typical Asian takeout. This dish comes together quickly, and you get restaurant-quality results right in your own kitchen without any fuss.
Ingredients
Scale
Coating:
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 cup shredded coconut
- 2 eggs, beaten
- salt and pepper to taste
Protein:
- 2 pounds chicken breasts, cut into strips
Sauce:
- 1 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon Sriracha sauce
Instructions
- Heat your oven to 400°F and line a baking sheet with parchment paper.
- Pat your 2 lbs of chicken breast strips dry, then sprinkle them generously with salt and pepper on all sides.
- Set up three shallow bowls: put 1/2 cup of all-purpose flour in the first, pour your 2 beaten eggs into the second, and combine 1 cup of shredded coconut with 1 cup of panko breadcrumbs in the third.
- Take each chicken strip and coat it thoroughly in the flour, shaking off any excess before moving to the next step.
- Dip your flour-coated chicken into the beaten egg, letting the extra drip away.
- Roll the egg-covered chicken in your coconut and panko mixture, pressing gently so it adheres well to create your crispy coating.
- Arrange the coated strips on your prepared baking sheet in a single layer without crowding.
- Bake at 400°F for 20 to 25 minutes until the coating turns golden brown and the chicken reaches an internal temperature of 165°F.
- While your chicken cooks, whisk together 1 cup of mayonnaise, 3 tablespoons of sweet chili sauce, and 1 tablespoon of Sriracha in a bowl until smooth and fully combined.
- Transfer your finished chicken to a serving platter and place the sauce in a small bowl alongside for dipping.
Notes
- Pat your chicken strips dry before breading them so the coating sticks better and crisps up nicely in the oven.
- Mix your bang bang sauce while the chicken bakes so it’s ready to serve the moment everything comes out hot.
- For a gluten-free version, swap regular flour for cornstarch or a gluten-free flour blend and use gluten-free panko.
- If you find the bang bang sauce too spicy, add more mayonnaise to tone down the heat and keep the creamy texture balanced.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: More Fried Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 140 mg