I’ve made a lot of chicken dishes over the years, but this Easy Coconut Chicken with Creamy Bang Bang Sauce stands out every single time. There’s something wildly satisfying about crispy golden chicken tenders coated in shredded coconut, served hot with a rich, sweet-meets-spicy sauce that makes your taste buds dance. It’s the perfect blend of comfort food and tropical twist — like vacation vibes on a plate.

Whether I’m hosting game night, putting together a weeknight dinner, or just craving a little indulgence, this recipe never lets me down. It’s quick enough for busy nights, yet impressive enough to serve to guests. And that bang bang sauce? Let’s just say you’ll want to dip everything in it. From the first crispy bite to the last drizzle of sauce, this dish is a keeper.

Why You’ll Love This Easy Coconut Chicken with Creamy Bang Bang Sauce

Crispy outside, tender inside – The coconut breading gives the chicken an unbeatable crunch while keeping the inside juicy.

That sauce though – Creamy, sweet, spicy, and just tangy enough to keep you coming back for more.
Ready in under 30 minutes – No long marinating or deep-frying required.
Crowd-pleaser – Great for parties, dinners, or even meal prep.

Versatile – Serve it as an appetizer, with rice, in wraps, or over a salad.

What Kind of Coconut Should I Use for Coconut Chicken?

For the perfect texture and flavor, I like to use unsweetened shredded coconut—the kind that’s finely shredded but still has a bit of bite. It crisps up beautifully and gives the chicken that signature golden crust. If you only have sweetened coconut flakes on hand, you can use them too, but keep in mind they’ll caramelize quicker and may add more sweetness to the final result.

To make the coating extra crispy, I mix the coconut with panko breadcrumbs. Panko gives a light, airy crunch that regular breadcrumbs can’t match, and when combined with the coconut, the texture is next-level good.

Options for Substitutions

Whether you’re working with dietary needs or missing an ingredient, here are some easy swaps that still deliver delicious results:

Chicken – Swap with shrimp for a seafood version or use tofu for a vegetarian take.
Egg wash – If you’re out of eggs, try dipping the chicken in buttermilk or even plain Greek yogurt for binding.

Panko breadcrumbs – Regular breadcrumbs or crushed cornflakes can work in a pinch.
Unsweetened coconut – If only sweetened is available, reduce sugar in the sauce to balance the flavors.
Bang bang sauce – You can make a quick version with just mayo, sriracha, and a little honey or maple syrup.

Don’t be afraid to tweak it based on what you have—this recipe is flexible and still tastes amazing with minor adjustments.

Ingredients for Easy Coconut Chicken with Creamy Bang Bang Sauce

Every ingredient in this recipe plays a role in building flavor and texture. Here’s what you’ll need and why:

Chicken tenders or chicken breasts (sliced into strips)
These are the heart of the dish—tender, juicy, and perfect for breading.

Eggs
They act as a binder to help the coating stick to the chicken.
All-purpose flour
Provides the first layer in the breading process to ensure everything adheres well.
Panko breadcrumbs
Light and airy, these give the coating that irresistible crunch.

Unsweetened shredded coconut
Adds that tropical flavor and toasty crispiness to each bite.
Salt & pepper
Seasoning is key at every stage—don’t skip this!
Oil (for frying)
I usually go for vegetable or canola oil because of their neutral flavor and high smoke point.

Mayonnaise
Forms the creamy base of the bang bang sauce.
Sweet chili sauce
Adds sweetness and a mild kick—essential for that bang bang flavor.
Sriracha
Brings the heat! You can adjust the amount based on your spice preference.

Honey or maple syrup
Optional, but a small drizzle balances the spice with a touch of natural sweetness.

Step 1: Prep the Chicken

Start by slicing your chicken breasts into even-sized strips if you’re not using pre-cut tenders. Pat them dry with paper towels—this helps the coating stick better and ensures a crispier finish.

Step 2: Set Up the Breading Station

Prepare three shallow bowls:

One with flour seasoned with a little salt and pepper.
One with beaten eggs.
One with a mix of panko breadcrumbs and shredded coconut.

This 3-step coating process creates layers of texture that fry up beautifully.

Step 3: Bread the Chicken

Dip each chicken strip first into the flour, then the egg, and finally press it into the panko-coconut mixture. Make sure each piece is fully coated and lightly press the coating to help it stick.

Step 4: Cook the Chicken

Heat about half an inch of oil in a large skillet over medium heat. Once the oil is hot (test by dropping a few breadcrumbs—they should sizzle), fry the chicken in batches. Cook each piece for 3–4 minutes per side or until golden brown and cooked through.

Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.

Step 5: Make the Creamy Bang Bang Sauce

In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and a touch of honey if desired. Taste and adjust spice level as needed.

Step 6: Serve

Serve the crispy coconut chicken warm with a generous drizzle of bang bang sauce or keep the sauce on the side for dipping. Sprinkle with chopped parsley or green onions for a fresh finish.

How Long to Cook Easy Coconut Chicken with Creamy Bang Bang Sauce

Each chicken strip takes about 3 to 4 minutes per side in hot oil, totaling 6 to 8 minutes per batch. You’re aiming for a crispy golden exterior and an internal temp of 165°F (74°C).

Always allow your oil to heat properly (around 350°F) before frying to avoid greasy or undercooked coating.

Tips for Perfect Coconut Chicken

Dry the chicken well before breading.

Use unsweetened shredded coconut to control sweetness and avoid burning.
Firmly press the coating on for better adhesion.
Fry in small batches to keep oil temperature consistent.

Don’t flip too early—wait until the crust is golden before turning.
Drain on paper towels or a wire rack to stay crispy.
Customize your sauce—more sriracha for spice, more honey for sweetness.

Watch Out for These Mistakes While Cooking

Even a simple recipe like this can go sideways if you’re not paying attention to a few key details. Here are the common pitfalls to avoid:

Using sweetened coconut unknowingly – It burns faster and makes the dish overly sweet. Always check the label.
Skipping the flour step – This base layer is essential for helping the egg and coconut coating stick.

Not pressing the coating on well enough – If it’s too loose, it will fall off during frying.
Overcrowding the pan – This drops the oil temperature and leads to soggy, uneven cooking.
Turning the chicken too soon – Give it time to form a golden crust before flipping.

Using cold chicken straight from the fridge – Let it sit at room temp for 10–15 minutes to cook evenly.
Serving without seasoning – Salt enhances flavor at every layer. Don’t be shy.

What to Serve With Easy Coconut Chicken with Creamy Bang Bang Sauce

This dish is super versatile. Here are some of my favorite pairings that take it from snack to full-on meal:

Coconut Rice

A perfect flavor match—lightly sweet, fluffy, and aromatic.

Simple Cucumber Salad

The cool, crisp freshness balances the richness of the fried chicken.

Grilled Pineapple Slices

Adds a sweet, caramelized pop that plays beautifully with the tropical notes.

Asian Slaw

Crunchy, zesty slaw with lime and sesame dressing adds contrast and freshness.

Jasmine or Basmati Rice

A neutral base that lets the flavors of the chicken and sauce shine.

Soft Dinner Rolls or Sliders

Turn this into mini bang bang chicken sandwiches with a little lettuce and pickle.

Steamed Broccoli or Green Beans

A simple, healthy side that keeps things light.

Sweet Potato Fries

Crispy and slightly sweet, they complement the bang bang sauce perfectly.

Storage Instructions

Got leftovers? Lucky you—this chicken reheats surprisingly well if stored properly.

Refrigerator: Place cooled chicken in an airtight container and store for up to 3 days. Keep the bang bang sauce in a separate container to maintain the chicken’s crispiness.
Freezer: Arrange breaded (but uncooked) chicken strips on a baking sheet and freeze until solid. Transfer to a freezer-safe bag for up to 2 months. Cook directly from frozen—just add a couple of extra minutes.
Reheating: For best results, reheat in the air fryer or oven at 375°F until hot and crispy again. Avoid the microwave if you want to keep that crunch.

Estimated Nutrition

Based on one serving (about 4–5 chicken tenders with sauce):

Calories: ~460 kcal
Protein: 28g

Fat: 28g
Saturated Fat: 11g
Carbohydrates: 24g

Sugar: 6g
Fiber: 2g
Cholesterol: 105mg

Sodium: 570mg

Keep in mind that nutrition may vary depending on specific ingredients, brands, and portion sizes. Using an air fryer instead of frying in oil can reduce the fat content significantly.

Frequently Asked Questions

What’s the difference between sweetened and unsweetened coconut in this recipe?

Unsweetened coconut is drier and less likely to burn during frying, giving a crispier and more balanced result. Sweetened coconut is stickier and can caramelize quickly, so it’s best used with caution.

Can I bake or air fry the coconut chicken instead of frying it?

Absolutely! To bake, place breaded chicken on a wire rack over a baking sheet and cook at 400°F for 20–25 minutes, flipping halfway. For the air fryer, cook at 375°F for 10–12 minutes, also flipping halfway. Spray lightly with oil for that golden crunch.

How spicy is the bang bang sauce?

The spice level is mild to medium, thanks to the sweet chili sauce. You can crank it up by adding more sriracha or tone it down by using less.

Can I make the sauce ahead of time?

Yes! The bang bang sauce stores well in the fridge for up to 5 days. Just give it a good stir before serving.

Is this dish gluten-free?

Not as written—but you can make it gluten-free by using GF flour, gluten-free panko, and ensuring your chili sauce and mayo are certified GF.

What oil is best for frying the chicken?

Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. Avoid olive oil, as it can burn too quickly at frying temps.

Can I use chicken thighs instead of breasts or tenders?

Definitely. Boneless, skinless chicken thighs work great and stay extra juicy. Just make sure they’re cut into strips for even cooking.

How do I keep the breading from falling off?

Use the flour-egg-coconut/panko method, press the coating on firmly, and let the breaded chicken rest for 5–10 minutes before frying. This helps the coating “set” and stick better during cooking.

Conclusion

Easy Coconut Chicken with Creamy Bang Bang Sauce is one of those recipes that feels indulgent but is shockingly simple to make. The crunchy, golden coconut coating combined with that creamy, spicy-sweet sauce hits every craving at once. Whether you serve it as an appetizer, in tacos, or as the star of your dinner plate, it’s guaranteed to impress.

It’s versatile, quick, and downright addictive—this is the kind of recipe that becomes a repeat request in any household. Once you try it, you’ll wonder how you ever lived without it.