If you’re searching for a dish that combines tropical flavors with irresistible crunch, this Crispy Coconut Chicken with Bang Bang Sauce recipe is your answer. This restaurant-quality meal brings together the best of both worlds: tender, juicy chicken coated in a golden, crispy coconut crust paired with a creamy, spicy Bang Bang sauce that will have your taste buds dancing with excitement.
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Why You Need to Try This Crispy Coconut Chicken with Bang Bang Sauce Recipe
The beauty of this Crispy Coconut Chicken with Bang Bang Sauce recipe lies in its perfect balance of textures and flavors. The coconut coating creates an incredibly satisfying crunch that gives way to succulent chicken, while the Bang Bang sauce adds a creamy, tangy kick with just the right amount of heat. This combination has made it a favorite at restaurants across the country, and now you can recreate this magic in your own kitchen.
What makes this Crispy Coconut Chicken with Bang Bang Sauce recipe truly special is its versatility. Whether you’re hosting a dinner party, looking for a crowd-pleasing appetizer, or simply wanting to elevate your weeknight dinner routine, this dish delivers every time. The coconut adds a subtle tropical sweetness that pairs beautifully with the bold flavors of the Bang Bang sauce, creating a harmonious blend that’s both familiar and exotic.
The preparation process is surprisingly straightforward, making this Crispy Coconut Chicken with Bang Bang Sauce recipe accessible to home cooks of all skill levels. With simple ingredients and clear instructions, you’ll be amazed at how easily you can achieve that perfect golden-brown coating and restaurant-quality flavor. The result is a dish that looks impressive but doesn’t require professional cooking skills to master.
Recipe Introduction: Crispy Coconut Chicken with Bang Bang Sauce
This Crispy Coconut Chicken with Bang Bang Sauce recipe transforms ordinary chicken into an extraordinary culinary experience. The secret lies in the double-coating technique that creates an incredibly crispy exterior while keeping the chicken tender and juicy inside. The shredded coconut adds a delightful tropical twist, while the Bang Bang sauce provides the perfect creamy, spicy complement. This recipe serves 4-6 people and takes approximately 45 minutes from start to finish. Perfect for entertaining or treating your family to something special, this dish combines the comfort of fried chicken with exotic flavors that will transport your taste buds to paradise.
Storage Options
Refrigerator: Store cooked chicken in an airtight container for up to 3 days. Bang Bang sauce can be refrigerated separately for up to 1 week.
Freezer: Cooked chicken can be frozen for up to 2 months. Thaw overnight in refrigerator before reheating.
Reheating: Reheat in a 350°F oven for 10-15 minutes to restore crispiness. Avoid microwaving as it makes the coating soggy.
Crispy Coconut Chicken with Bang Bang Sauce recipe
Equipment
- Large mixing bowls (3)
- Whisk
- Measuring cups and spoons
- Deep fryer or large heavy-bottomed pot
- Candy thermometer
- Wire cooling rack
- Paper towels
- Tongs or slotted spoon
Ingredients
- For the Chicken:
- 2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 large eggs beaten
- 2 cups panko breadcrumbs
- 1 1/2 cups sweetened shredded coconut
- Vegetable oil for frying about 6 cups
- For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha adjust to taste
- 1/2 teaspoon garlic powder
- Pinch of salt
Instructions
- Prepare the Bang Bang Sauce: In a medium bowl, whisk together mayonnaise, sweet chili sauce, honey, rice vinegar, sriracha, garlic powder, and salt until smooth. Set aside.
- Set up breading stations: In the first bowl, combine flour, salt, pepper, garlic powder, and onion powder. In the second bowl, beat the eggs. In the third bowl, mix panko breadcrumbs and shredded coconut.
- Bread the chicken: Dredge each piece of chicken in the flour mixture, then dip in beaten eggs, and finally coat thoroughly with the coconut-panko mixture. Press gently to ensure coating adheres.
- Heat the oil: Heat oil to 350°F (175°C) in a deep fryer or large pot. Use a candy thermometer to monitor temperature.
- Fry the chicken: Working in batches, carefully add chicken pieces to hot oil. Fry for 3-4 minutes until golden brown and internal temperature reaches 165°F (74°C).
- Drain and serve: Remove chicken with a slotted spoon and place on a wire rack over paper towels to drain excess oil. Serve immediately with Bang Bang sauce.
Notes
Don’t overcrowd the fryer as this will lower oil temperature
Internal temperature of chicken should reach 165°F for food safety
Sauce can be made up to 3 days ahead and refrigerated
Tips for Success
- Temperature control: Maintain oil temperature at 350°F for optimal crispiness
- Double coating: Press the coconut mixture firmly onto chicken for better adherence
- Batch cooking: Fry in small batches to prevent temperature drops
- Resting time: Let breaded chicken rest for 10 minutes before frying for better coating adhesion
- Oil quality: Use fresh oil for the best flavor and crispiness
Additional Tips and Variations
Baked Version: For a healthier option, bake at 400°F for 20-25 minutes, flipping halfway through.
Spice Level: Adjust sriracha in the sauce to your heat preference, or add cayenne pepper to the flour mixture.
Coconut Types: Try using unsweetened coconut flakes for a less sweet coating, or mix in toasted coconut for extra flavor.
Protein Swaps: This coating works well with shrimp, fish, or even cauliflower for a vegetarian version.
Sauce Variations: Add lime juice for tang, or substitute Greek yogurt for half the mayonnaise for a lighter sauce.
Frequently Asked Questions (FAQ)
Q: Can I make this recipe ahead of time? A: You can bread the chicken up to 4 hours ahead and refrigerate. The sauce can be made 3 days in advance.
Q: What oil is best for frying? A: Vegetable oil, canola oil, or peanut oil work best due to their high smoke points.
Q: How do I know when the chicken is done? A: The internal temperature should reach 165°F, and the coating should be golden brown.
Q: Can I freeze the cooked chicken? A: Yes, freeze for up to 2 months. Reheat in the oven to restore crispiness.
Q: What can I serve with this dish? A: Rice, coleslaw, steamed vegetables, or a fresh salad complement this dish well.
Conclusion
This Crispy Coconut Chicken with Bang Bang Sauce recipe delivers restaurant-quality results in your own kitchen. The combination of crunchy coconut coating and creamy, spicy sauce creates an unforgettable dining experience that will have everyone asking for seconds. Whether you’re cooking for family dinner or entertaining guests, this dish is guaranteed to impress. The tropical flavors and satisfying textures make it a standout recipe that’s worth adding to your regular rotation. With proper technique and fresh ingredients, you’ll achieve that perfect golden-brown coating and juicy interior that makes this dish so irresistible.
