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Coconut Chicken with Zesty Bang Bang Sauce

Coconut Chicken with Zesty Bang Bang Sauce
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Crispy coconut-crusted chicken served with a creamy, spicy, and tangy zesty bang bang sauce. Ready in under 30 minutes, this quick and easy dish boasts a perfect blend of sweet, spicy, and savory flavors. Ideal as an appetizer, main dish, or in wraps and salads, it’s family-friendly and versatile, delivering an irresistible crunch with every bite.

Ingredients

Scale

Chicken and Coating

  • 2 boneless, skinless chicken breasts
  • 1 cup shredded fresh coconut (or unsweetened shredded coconut)
  • 1 cup gluten-free breadcrumbs (or panko for non-gluten-free)
  • 1/2 cup almond flour (gluten-free substitute for flour)
  • 2 large eggs, beaten
  • Salt and pepper, to taste
  • Oil for frying (vegetable or canola oil)

Zesty Bang Bang Sauce

  • 1/2 cup mayonnaise
  • 2 tablespoons sriracha sauce (adjust for heat preference)
  • 1 tablespoon honey
  • 1/2 teaspoon garlic powder
  • 1 tablespoon freshly squeezed lime juice
  • Salt and pepper, to taste

Instructions

  1. Prepare the Coating Stations: Set up three shallow bowls: one with almond flour seasoned with salt and pepper, the second with beaten eggs, and the third with a mixture of shredded coconut and gluten-free breadcrumbs. This setup ensures an even coating on the chicken.
  2. Coat the Chicken: Pat chicken breasts dry and slice into strips or bite-sized pieces. Dredge each piece in the almond flour mixture, then dip into the beaten eggs until fully coated. Press firmly into the coconut-breadcrumb mixture, ensuring a tight, even crust.
  3. Cook the Chicken: Heat oil in a frying pan over medium-high heat until shimmering. Fry chicken pieces in batches for 3-4 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels. Alternatively, for a healthier version, arrange coated chicken on a parchment-lined baking sheet and bake at 400°F (204°C) for 20-25 minutes, flipping halfway.
  4. Make the Zesty Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sriracha sauce, honey, garlic powder, and lime juice until smooth. Season with salt and pepper to taste. Refrigerate if preparing ahead.
  5. Serve and Enjoy: Arrange crispy chicken on a serving plate and drizzle generously with the bang bang sauce. Serve extra sauce on the side for dipping. Garnish with fresh cilantro, sliced green onions, chopped peanuts, and lime wedges if desired.

Notes

  • Use fresh shredded coconut for the best flavor and crunch.
  • Do not overcrowd the pan while frying to maintain oil temperature and crispiness.
  • Pat chicken dry thoroughly before coating to help the crust adhere better.
  • Adjust sriracha amount to control the heat level of the sauce.
  • Store bang bang sauce refrigerated to allow flavors to meld beautifully.
  • Leftover chicken can be refrigerated up to 3 days; store sauce separately.
  • To freeze, freeze cooked chicken on a tray until firm, then transfer to a freezer-safe container for up to 2 months.
  • Reheat chicken in the oven at 350°F for 10-15 minutes to retain crispiness; avoid microwaving.

Nutrition

Keywords: coconut chicken, bang bang sauce, crispy chicken, gluten free chicken, quick dinner, spicy chicken, coconut breaded chicken

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