Ingredients

For chicken:
• 1 lb (450g) boneless chicken tenders or breast, cut into 1″ strips
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1½ cups unsweetened shredded coconut
• ½ cup panko breadcrumbs (or gluten-free crumbs)
• ½ tsp garlic powder
• ½ tsp salt
• Oil for frying or baking spray (if baking)

For Bang Bang Sauce:
• ½ cup mayonnaise (or vegan mayo)
• 2 tbsp Thai sweet chili sauce
• 1 tbsp sriracha (adjust to heat preference)
• 1 tsp lime juice
• ½ tsp garlic powder
• Optional: 1 tsp honey or maple syrup for extra gloss

Instructions

Prep breading: Mix shredded coconut, panko, garlic powder, and salt in a shallow bowl. Place flour in another bowl, eggs in a third.
Bread chicken: Dredge each strip in flour → egg → coconut mixture, pressing firmly to adhere.
Option 1 – Fry: Heat ½” oil in skillet to 350°F (175°C). Fry 3–4 min per side until golden and cooked through (165°F internal). Drain on rack.
Option 2 – Bake: Place on parchment-lined sheet. Spray lightly with oil. Bake at 425°F (220°C) 15–18 min, flipping halfway, until crisp and cooked.
Make sauce: Whisk all sauce ingredients until smooth.
Toss or drizzle: Either toss warm chicken in sauce, or plate and drizzle generously. Garnish with sliced green onions, sesame seeds, or lime wedges.
💡 For meal prep: Keep sauce separate; toss just before serving to maintain crispness.