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Crispy Coconut Chicken with Bang Bang Sauce

Crispy Coconut Chicken with Bang Bang Sauce recipe

This Crispy Coconut Chicken with Bang Bang Sauce recipe features bite-sized chicken pieces coated in a crunchy coconut breading and served with a creamy, spicy sauce. The dish combines tropical flavors with satisfying textures, creating a restaurant-quality meal that's perfect for any occasion.
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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

Cut chicken into uniform pieces for even cooking
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