Coconut Chicken with Creamy Bang Bang Sauce
Crispy coconut-crusted chicken strips served with a tangy, creamy bang bang sauce. Simple to prepare, family-friendly, and perfect for a relaxed weeknight dinner or casual get-together.
Ingredients
- 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)
- 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
- 3 tablespoons neutral oil for pan-frying (such as canola or vegetable oil)
Instructions
- Pat the chicken strips dry with paper towels and place them in a large bowl.
- Season the chicken evenly with the fine sea salt, black pepper, and garlic powder, tossing to coat each strip.
- Set up a breading station with three shallow bowls: add the all-purpose flour to the first bowl.
- In the second bowl, whisk together the eggs and milk until smooth and well combined.
- In the third bowl, stir together the panko breadcrumbs, unsweetened shredded coconut, paprika, and cayenne pepper if using.
- Working with one chicken strip at a time, dredge it in the flour, shaking off any excess.
- Dip the floured chicken strip into the egg mixture, letting any extra drip back into the bowl.
- Press the chicken into the panko and coconut mixture, coating all sides and gently pressing so the crust adheres well.
- Place the coated chicken strip on a plate or tray, and repeat with the remaining chicken pieces until all are breaded.
- To make the creamy bang bang sauce, add the mayonnaise, sweet chili sauce, Greek yogurt or sour cream, lime juice, honey, and sriracha to a small bowl.
- Whisk the sauce ingredients together until smooth and creamy, then taste and adjust the heat or sweetness if desired.
- Set the bang bang sauce aside in the refrigerator while you cook the chicken, allowing the flavors to blend.
- Heat the neutral oil in a large nonstick skillet over medium to medium-high heat.
- When the oil is hot and shimmering, add a single layer of breaded chicken strips to the pan, leaving a little space between each piece.
- Cook the chicken strips for about 3 to 4 minutes on the first side, until the bottom is golden brown.
- Flip the chicken 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 chicken strips to a plate and repeat with the remaining chicken, adding a little more oil to the pan if needed.
- Let the coconut chicken rest for a couple of minutes, then serve warm with the creamy bang bang sauce on the side or drizzled over the top.