Coconut Chicken with Creamy Bang Bang Sauce is one of those meals that feels a little special, but is still simple enough for a weeknight. You get tender strips of chicken coated in a crunchy coconut and panko crust, then dipped in a creamy, slightly spicy bang bang sauce that you can easily adjust to your own heat level. Nothing fancy, just straightforward, satisfying food that people actually want to eat.

It is the kind of recipe you pull out when you are tired of the same old chicken dinners but do not want to spend all evening in the kitchen. The chicken cooks quickly in a skillet, the sauce comes together in one small bowl, and before you know it, you have something that looks and tastes like it could have come from a casual restaurant. Only you know it was mostly just dipping, coating, and pan-frying.

Ingredients for this Coconut Chicken with Creamy Bang Bang Sauce

Before you start, it helps to set everything out. This recipe moves more smoothly when the chicken, coating, and sauce ingredients are ready to go.

For the coconut chicken:

1 1/2 pounds boneless skinless chicken breasts, cut into strips
1 teaspoon fine sea salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 cup all-purpose flour
3 large eggs
2 tablespoons milk
1 1/2 cups panko breadcrumbs
1 cup unsweetened shredded coconut
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for extra heat)
3 tablespoons neutral oil for pan-frying (such as canola or vegetable oil)

For the creamy bang bang sauce:

1/3 cup mayonnaise
1/4 cup sweet chili sauce
2 tablespoons plain Greek yogurt or sour cream
1 tablespoon lime juice
1 tablespoon honey
1 teaspoon sriracha or other hot sauce

Once you see it all laid out, it feels much more manageable. You have your chicken, a simple three-step coating, and one bowl for the sauce. That is it.

Instructions

Take this Coconut Chicken with Creamy Bang Bang Sauce step by step and do not rush the coating. That is where all the crunch and flavor live.

Season the chicken.
Pat the chicken strips dry with paper towels and place them in a large bowl. Sprinkle the fine sea salt, black pepper, and garlic powder over the chicken. Toss with your hands or a spoon so every piece gets a light, even coating of seasoning.
Set up the breading station.
Grab three shallow bowls or dishes. In the first one, add the all-purpose flour. In the second, whisk the eggs with the milk until smooth. In the third bowl, combine the panko breadcrumbs, unsweetened shredded coconut, paprika, and the cayenne pepper if you want a little extra kick. Give that last bowl a good stir so the coconut and panko are well mixed.
Coat the chicken strips.
Working with one chicken strip at a time, dredge it in the flour, turning to coat and then shaking off any extra. Dip it into the egg mixture, letting the excess drip back into the bowl. Finally, press the chicken into the panko and coconut mixture, coating all sides. Gently press the crumbs on with your fingers so they really stick. Set the coated strip on a plate or tray and repeat with the rest of the chicken.
Make the creamy bang bang sauce.
In a small bowl, add the mayonnaise, sweet chili sauce, Greek yogurt or sour cream, lime juice, honey, and sriracha. Whisk until the sauce is smooth and creamy. Taste it: if you like more heat, add a bit more sriracha; if you want it sweeter, add a touch more honey. Once it tastes good to you, pop it in the fridge while you cook the chicken so the flavors can settle in.
Pan-fry the coconut chicken.
Heat the neutral oil in a large nonstick skillet over medium to medium-high heat. When the oil looks hot and shimmering, add a single layer of breaded chicken strips. Do not overcrowd the pan; leave a little space between each piece so they crisp instead of steam.
Cook the chicken for about 3 to 4 minutes on the first side, until the bottom turns golden brown. Flip the strips carefully and cook for another 3 to 4 minutes, or until the second side is golden and the chicken is cooked through. Transfer the cooked pieces to a plate and repeat with the remaining chicken, adding a bit more oil if the pan looks dry.
Rest and serve.
Let the coconut chicken rest for a couple of minutes so the juices settle and the crust stays crisp. Serve the chicken warm with the creamy bang bang sauce on the side for dipping, or drizzle some of the sauce over the top if you prefer. Either way works.

That is all there is to it. Once you do the first batch, the rest feels almost automatic.

Cook and Prep Times

Prep time: 20 minutes
Cook time: 20 minutes
Total time: About 40 minutes
Servings: 4

Nutritional information

This is an approximate breakdown for one serving of Coconut Chicken with Creamy Bang Bang Sauce, assuming four servings from the recipe:

Calories: 620 kcal
Carbohydrates: 40g
Protein: 38g
Total fat: 33g
Saturated fat: 13g
Sodium: 980mg
Fiber: 4g
Sugar: 11g

These numbers are estimates, but they give you a good idea of what you are working with. The chicken brings the protein, while the coconut, breadcrumbs, and creamy bang bang sauce add most of the fat and carbs.

Frequently asked questions

Can I bake the coconut chicken instead of pan-frying?

Yes, you can bake the coconut chicken if you prefer. Keep the same coating process with the flour, egg mixture, and the panko and coconut mixture. Then place the coated chicken strips on a lightly oiled baking sheet or on a rack set over a baking sheet. Spray or brush the tops lightly with a bit of neutral oil. Bake at 400°F (200°C) until the chicken is cooked through and the crust looks golden, turning once halfway. The texture will be a little different from pan-frying, but still nicely crisp.

How spicy is the creamy bang bang sauce?

The sauce has a gentle heat, not an intense one. The sweet chili sauce adds mild warmth and sweetness, while the sriracha gives it a little kick. If you are sensitive to spice, start with half the amount of sriracha and taste as you go. On the other hand, if you like things hotter, you can simply add more sriracha to your own portion at the table.

Can I make the coconut chicken and sauce ahead of time?

You can definitely get a head start. The creamy bang bang sauce actually improves a bit as it sits, so feel free to whisk it together earlier in the day and keep it covered in the fridge. For the chicken, you can cut and season the strips, and even set up the flour, egg mixture, and panko and coconut mixture in advance. For the best texture, it is better to coat and cook the chicken closer to serving time, so the crust stays crisp. Leftover cooked coconut chicken can be reheated gently in a hot oven or skillet to bring some of the crunch back, and you can serve it again with the remaining sauce.

Once you make this Coconut Chicken with Creamy Bang Bang Sauce a couple of times, it becomes one of those recipes you can pull off almost on autopilot. A little chopping, a few bowls, some quick time at the stove, and dinner is ready.