Coconut Chicken with a Zesty Bang Bang Sauce

If you’re on the hunt for a dish that’s both crunchy and flavorful, look no further than this Irresistibly Crunchy Coconut Chicken served with a Zesty Bang Bang Sauce. This combination of crispy, golden chicken tenders with a creamy, sweet, and spicy dipping sauce will leave you coming back for more. The shredded coconut and cornflake coating delivers the perfect crunch, while the Bang Bang sauce adds a punchy kick that elevates the dish to a whole new level. Whether you’re preparing this for a weeknight dinner or as a fun party appetizer, it’s guaranteed to be a hit.

Why This Recipe is Perfect for You

This recipe is perfect for those who crave a balance of texture and flavor. The crunchy coconut coating brings a satisfying crispiness, while the Bang Bang sauce offers a creamy, tangy, and slightly spicy dip that pairs perfectly with the tender chicken. It’s also baked, not fried, making it a healthier option that doesn’t compromise on taste. Plus, it’s incredibly versatile—whether served with rice, veggies, or as finger food at your next gathering, this dish will surely impress.

Ingredients

For the Chicken:

• 2 cups cornflakes
• 1½ cups unsweetened shredded coconut
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 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

Directions

1. Preheat the Oven

Set your oven to 425°F (220°C) and line a baking sheet with parchment paper. This ensures the chicken doesn’t stick and makes for easy cleanup later on.

2. Prepare the Coating

In a food processor, combine cornflakes, shredded coconut, paprika, garlic powder, onion powder, and a pinch of salt. Blend until the mixture forms fine crumbs. Stir in the sesame seeds and transfer the crumb mixture to a shallow bowl for dredging.

3. Coat the Chicken

In a separate bowl, beat the eggs and mix in hot sauce. Add the chicken tenders, tossing them to coat evenly with the egg mixture. One by one, dredge each chicken tender in the coconut-cornflake mixture, pressing down to ensure the crumbs adhere well. Place the coated chicken pieces on the prepared baking sheet. Lightly drizzle or brush each piece with olive oil to help them crisp up as they bake.

4. Bake the Chicken

Bake the chicken in the preheated oven for 15-20 minutes, or until the chicken is golden brown and crispy on the outside. The internal temperature should reach 165°F (75°C) to ensure they are fully cooked through.

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, hot sauce, rice vinegar, grated garlic, and lime zest. Stir until the sauce is smooth and well combined. The sauce can be stored in the fridge until the chicken is ready.

6. Serve

Serve the crispy coconut chicken hot, with lime wedges, chopped green onions, and the Bang Bang sauce for dipping. If you like extra heat, consider mixing a little extra chili sauce with ketchup for a second dipping option. These crispy tenders are perfect for any occasion and can be enjoyed as an appetizer or main dish.

Kitchen Equipment Needed

• Food processor for blending the crumb mixture
• Baking sheet lined with parchment paper
• Shallow bowls for dredging the chicken
• Small bowl for mixing the sauce
• Whisk for combining the sauce ingredients

Tips and Shortcuts

• Double Dipping Option: If you want to take this dish up a notch, serve a second dipping sauce made of chili sauce mixed with a bit of ketchup for a sweeter, tangier flavor.
• Extra Crunch: For even crispier chicken tenders, place them under the broiler for the last 1-2 minutes of baking. Be sure to keep an eye on them so they don’t burn!
• Make Ahead: The Bang Bang sauce can be made ahead of time and stored in the fridge for up to 3 days.

Recipe Swaps and Variations

• Spice Level: Adjust the spice to your liking by increasing or decreasing the amount of hot sauce in both the chicken coating and the Bang Bang sauce.
• Vegan Option: Substitute the chicken tenders with tofu or cauliflower florets for a plant-based version. Swap the eggs with a flaxseed egg or almond milk for dredging, and use vegan mayo for the sauce.
• Gluten-Free Option: To make this recipe gluten-free, use gluten-free cornflakes and tamari in place of regular soy sauce.

How to Store Leftovers

If you have any leftovers (though they’ll be hard to resist!), store the crispy coconut chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and warm in the oven at 350°F (175°C) for 10-12 minutes to maintain the crispiness.

The Bang Bang sauce can be stored in the fridge for up to 3 days in a sealed container.

Food and Drink Pairings

This Crispy Coconut Chicken with Bang Bang Sauce pairs beautifully with a variety of sides. Try serving it with a simple green salad, coconut rice, or even sweet potato fries for a complete meal.

For drinks, pair it with a chilled Riesling or Moscato to complement the sweet and spicy notes of the Bang Bang sauce. For a non-alcoholic option, try sparkling water with a splash of lime juice for a refreshing twist.

Frequently Asked Questions (FAQ)

Q: Can I fry the chicken instead of baking it?
A: Yes! If you prefer fried chicken, heat about 1 inch of oil in a skillet over medium-high heat and fry the coated chicken tenders for about 3-4 minutes per side, or until golden and crispy.

Q: Can I make this recipe ahead of time?
A: You can prep the chicken and store it in the fridge for up to 24 hours before baking. However, it’s best to coat the chicken and bake it fresh for optimal crispiness.

Q: Is there a substitute for the shredded coconut?
A: If you’re not a fan of coconut, you can replace it with panko breadcrumbs or crushed crackers for a different texture.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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Coconut Chicken with a Zesty Bang Bang Sauce

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• Author: Mia Martinez

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Description

Crispy Coconut Chicken served with a zesty, creamy Bang Bang sauce for a perfect balance of sweetness and heat in every bite!

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Ingredients

For the Chicken:

2 cups cornflakes

1½ cups unsweetened shredded coconut

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon onion powder

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

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Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Prepare the Coating: In a food processor, combine the shredded coconut, cornflakes, paprika, garlic powder, onion powder, and a pinch of salt. Blend until the mixture forms fine crumbs. Stir in the sesame seeds and transfer the mixture to a shallow bowl.

Coat the Chicken: In a separate bowl, beat the eggs and mix in the hot sauce. Add the chicken tenders, tossing them to coat evenly. Dredge each chicken piece in the crumb mixture, pressing down to ensure a good coating. Place the coated chicken on the prepared baking sheet and drizzle lightly with olive oil.

Bake: Bake the chicken in the preheated oven for 15-20 minutes, or until the chicken is golden brown and crispy.

Prepare the Sauce: While the chicken is baking, mix all the Bang Bang sauce ingredients together in a small bowl until smooth.

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.

Nutrition

• Serving Size: 4 servings
• Calories: 450 kcal