Coconut Chicken with a Zesty Bang Bang Sauce

Coconut Chicken with Bang Bang Sauce is one of those dishes I love making when I want something crispy, flavorful, and just a little bit unexpected. These baked tenders come out perfectly golden with a crunchy coconut-cornflake coating, and the zesty Bang Bang sauce brings just the right balance of sweet, spicy, and creamy. It’s a fun twist on comfort food that’s easy enough for weeknights but impressive enough for entertaining.

Why You’ll Love This Recipe

• Crispy Without Frying: I bake the chicken for a healthier option that still gives that satisfying crunch.
• Bold, Bright Flavor: The Bang Bang sauce is creamy, tangy, spicy, and a little sweet—all the things I crave in a dipping sauce.
• Easy to Make: With simple steps and minimal prep, I can have dinner on the table in under an hour.
• Perfect for Sharing: These chicken tenders are great as finger food, making them ideal for parties or casual get-togethers.
• Customizable: I can tweak the spice level or switch up the dipping sauces depending on who’s eating.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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 option)
• 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
   I set the oven to 425°F (220°C) and line a baking sheet with parchment paper to keep cleanup simple.
2. Make the Coating
   In a food processor, I pulse the cornflakes, shredded coconut, paprika, garlic powder, onion powder, and a pinch of salt until finely ground. Then I stir in the sesame seeds and pour the mixture into a shallow bowl.
3. Prep the Chicken
   I beat the eggs in a bowl and stir in the hot sauce. After adding the chicken tenders, I toss them well to coat.
4. Bread the Tenders
   One by one, I dredge the chicken pieces in the coconut-cornflake mixture, pressing gently so it sticks. I arrange the coated chicken on the baking sheet and brush or drizzle with olive oil.
5. Bake to Perfection
   I bake the chicken for 15–20 minutes until it’s crispy and golden. I always check that the internal temp reaches 165°F (75°C) before serving.
6. Make the Bang Bang Sauce
   While the chicken bakes, I whisk together all the sauce ingredients in a small bowl: mayo, sweet chili sauce, coconut aminos, hot sauce, vinegar, garlic, and lime zest. I chill it until serving time.
7. Serve and Enjoy
   I plate the crispy tenders with chopped green onions and lime wedges on the side. I like to serve extra Bang Bang sauce or even a second sauce made with chili sauce and ketchup for a spicier dip.

Servings and timing

This recipe makes about 4–6 servings, depending on portion size.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

• Gluten-Free: I use gluten-free cornflakes and tamari to keep this recipe completely gluten-free.
• No Coconut? No Problem: If I’m out of coconut, I double the cornflakes and add a little Parmesan for a different crunch.
• Spicy Version: I add extra hot sauce to the chicken marinade and a pinch of cayenne to the coating for more heat.
• Air Fryer Method: For even quicker cooking, I use the air fryer at 400°F for 12–14 minutes, flipping halfway.
• Vegan Twist: I replace the chicken with tofu strips and use plant-based mayo in the sauce for a vegan-friendly version.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I pop them in the oven or air fryer at 375°F for about 8–10 minutes to bring back the crispiness. I avoid the microwave since it softens the coating.

FAQs

Can I make the Bang Bang sauce ahead of time?

Yes, I often make it a day in advance. It keeps well in the fridge for up to 5 days and actually tastes better after sitting a while.

Can I freeze the chicken tenders?

Yes, once baked and cooled, I freeze them on a tray until solid, then transfer them to a freezer bag. I reheat in the oven or air fryer directly from frozen.

What can I serve with this dish?

I usually go for jasmine rice, roasted veggies, or a crisp Asian-style slaw. It also works great as a wrap or taco filling.

Can I use chicken thighs instead of tenders?

Absolutely. I cut boneless thighs into strips and follow the same coating and baking process. They turn out just as juicy.

Is there a substitute for coconut aminos?

Yes, I use tamari or low-sodium soy sauce if I don’t have coconut aminos on hand. The flavor is still delicious.

Conclusion

This Coconut Chicken with Bang Bang Sauce is one of those recipes I make when I want to wow guests—or just treat myself to something extra satisfying. It’s got the crunch, the flavor, and the comfort of takeout, but it’s easy and wholesome enough to make at home. I keep this one in my regular rotation because it always hits the spot.

Print