Introduction
Coconut Chicken is a tropical twist on crispy fried chicken, featuring a golden, crunchy coconut crust that’s both slightly sweet and savory. Paired with a creamy, spicy Bang Bang Sauce, this dish brings the heat with a tangy kick—ideal as an appetizer, party snack, or main course with rice or salad. It’s quick to make and sure to become a favorite!
🛒 Ingredients
For the Coconut Chicken:
- 1 ½ lbs (680g) chicken breast or tenders, cut into strips or chunks
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 cup shredded sweetened coconut
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika (optional, for extra flavor)
- Oil for frying (vegetable or coconut oil works best)
For the Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 1 tbsp sriracha (adjust to taste)
- 1 tsp rice vinegar or lime juice (for zest)
🍗 Instructions & Method
Step 1: Prep the Chicken
- Pat chicken pieces dry and season lightly with salt and pepper.
- Set up a dredging station with 3 bowls:
- Bowl 1: Flour mixed with garlic powder, paprika, salt, and pepper.
- Bowl 2: Beaten eggs.
- Bowl 3: Panko breadcrumbs mixed with shredded coconut.
Step 2: Bread the Chicken
- Dredge each chicken piece in the flour mixture, shaking off excess.
- Dip into the egg wash.
- Coat generously in the coconut-panko mixture, pressing slightly to adhere.
Step 3: Fry or Bake
Frying Method (Crispiest Results):
- Heat about 1 inch of oil in a skillet over medium-high heat.
- Once hot (about 350°F or 175°C), fry chicken in batches for 3–4 minutes per side, or until golden brown and cooked through.
- Drain on paper towels.
Baking Method (Healthier Option):
- Preheat oven to 425°F (220°C).
- Place breaded chicken on a parchment-lined baking sheet. Spray lightly with oil.
- Bake for 20–25 minutes, flipping halfway through, until golden and cooked through.
Air Fryer Method (Crispy & Light):
- Preheat air fryer to 400°F (200°C).
- Lightly spray chicken with oil and air fry in a single layer for 12–15 minutes, flipping halfway through.
Step 4: Make the Bang Bang Sauce
- In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, and vinegar/lime juice.
- Taste and adjust spice level to your liking.
Step 5: Serve
- Drizzle Bang Bang Sauce over the crispy coconut chicken or serve on the side as a dip.
- Garnish with sliced green onions, chopped cilantro, or a sprinkle of sesame seeds.
🍽️ Serving Suggestions
- Serve over jasmine rice or coconut rice.
- Add to wraps or tacos with slaw.
- Pair with a mango salsa or fresh salad for a tropical vibe.
✅ Tips & Variations
- Extra Heat: Add a pinch of cayenne to the flour or more sriracha to the sauce.
- Gluten-Free: Use gluten-free flour and breadcrumbs.
- Make Ahead: Bread the chicken ahead of time and refrigerate until ready to fry.