This Coconut Chicken with a Zesty Bang Bang Sauce is a tropical twist on crispy chicken tenders, featuring a crunchy coconut-cornflake coating and a creamy, spicy dipping sauce. Perfectly golden and crispy on the outside, tender and juicy on the inside, this dish is a flavor-packed delight that’s sure to impress. Whether you’re serving it as an appetizer, main course, or game-day snack, this recipe is easy to make and utterly irresistible.
Ingredients
For the Chicken:
- 2 cups cornflakes
- 1½ cups unsweetened shredded coconut
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Pinch of salt
- ¼ cup sesame seeds
- 2 eggs, beaten
- 2 tablespoons hot sauce (or tamari for a milder flavor)
- 2 pounds boneless chicken tenders
- Olive oil, for brushing
For the Bang Bang Sauce:
- ½ cup mayonnaise
- ⅓ cup sweet Thai chili sauce
- 2 tablespoons coconut aminos (or tamari)
- 1 tablespoon hot sauce
- 1 tablespoon rice vinegar
- 1 small clove garlic, grated
- 2 teaspoons lime zest
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 425°F (220°C) .
- Line a baking sheet with parchment paper to prevent sticking and ensure even browning.
Step 2: Prepare the Coating
- In a food processor, combine the shredded coconut , cornflakes , paprika , garlic powder , onion powder , and a pinch of salt . Pulse until the mixture forms fine crumbs.
- Stir in the sesame seeds and transfer the mixture to a shallow bowl.
Step 3: Coat the Chicken
- In a separate bowl, beat the eggs and mix in the hot sauce (or tamari).
- Add the chicken tenders to the egg mixture, tossing them to coat evenly.
- Dredge each chicken piece in the crumb mixture, pressing down firmly to ensure a good coating.
- Place the coated chicken tenders on the prepared baking sheet, spacing them evenly.
- Lightly brush the tops of the chicken with olive oil to help them crisp up in the oven.
Step 4: Bake the Chicken
- Bake the chicken in the preheated oven for 15–20 minutes , flipping halfway through, until golden brown, crispy, and cooked through (internal temperature of 165°F/74°C ).
Step 5: Prepare the Bang Bang Sauce
- While the chicken is baking, mix all the Bang Bang sauce ingredients together in a small bowl: mayonnaise , sweet Thai chili sauce , coconut aminos (or tamari) , hot sauce , rice vinegar , grated garlic , and lime zest . Whisk until smooth and creamy.
Step 6: Serve
- Serve the crispy coconut chicken hot, accompanied by lime wedges , chopped green onions , and the Bang Bang sauce for dipping.
- For an extra kick, consider mixing some additional chili sauce with a bit of ketchup for a double-dip option.
Why You’ll Love This Dish
This Coconut Chicken is a delightful combination of textures and flavors. The crunchy, nutty coating pairs beautifully with the tender chicken, while the zesty Bang Bang sauce adds a creamy, tangy, and slightly spicy contrast. It’s a dish that’s fun to make, easy to customize, and perfect for any occasion.
Tips for Success
- Use fresh coconut flakes : If possible, use fresh or high-quality shredded coconut for the best flavor and texture.
- Double-coat for extra crunch : For an even crispier coating, dip the chicken in the egg mixture and crumb mixture twice.
- Make it gluten-free : Use gluten-free cornflakes and tamari instead of soy sauce to keep the dish gluten-free.
- Storage : Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes to restore crispiness.
Serving Suggestions
- Serve with steamed broccoli, roasted sweet potatoes, or a fresh cucumber salad for a balanced meal.
- Pair with coconut rice or jasmine rice for a tropical-inspired dinner.
- Garnish with extra lime zest or chopped cilantro for a pop of color and freshness.
Enjoy this Coconut Chicken with a Zesty Bang Bang Sauce —a crispy, flavorful, and satisfying dish that’s sure to become a favorite!
