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Plate of Crispy Coconut Chicken drizzled with Bang Bang Sauce

Crispy Coconut Chicken with Bang Bang Sauce

A gluten-free baked chicken dish coated in crunchy coconut and breadcrumbs, served with a creamy, tangy Bang Bang sauce for a delightful, comforting meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 pieces
Course: Dinner, Main Course
Cuisine: American, Gluten-Free
Calories: 320
Ingredients Method Notes

Ingredients
  

Essentials
  • 2 pieces boneless, skinless chicken breasts (about 1 to 1 1/4 pounds total) trimmed and cut into strips
  • 1 cup unsweetened shredded coconut toasted or untoasted
  • 1 cup gluten-free breadcrumbs or gluten-free panko for extra crunch
  • 1/2 cup gluten-free all-purpose flour helps the coating stick
  • 2 large eggs beaten
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup mayonnaise use a brand labeled gluten-free
  • 2 tablespoons sweet chili sauce check label for gluten-free
  • 1 tablespoon sriracha sauce or other chili paste; check label for gluten-free
  • 1 tablespoon fresh lime juice
Optional Add-ons
  • Chopped fresh cilantro for garnish
  • Lime wedges for squeezing at the table
  • A pinch of chili flakes for extra heat
  • A sprinkle of flaky sea salt after baking for a finishing touch
  • A drizzle of honey in the sauce if you prefer it sweeter

Method
 

Preheat and prepare
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. If you like, set a wire rack on the sheet for extra air circulation under the chicken.
Mix the dry seasoning base
  1. In a shallow bowl, whisk together gluten-free flour, salt, black pepper, and garlic powder.
Beat the eggs
  1. Crack large eggs into another shallow bowl and beat until smooth and a little frothy.
Combine the coconut and breadcrumbs
  1. In a third bowl, stir together shredded coconut and gluten-free breadcrumbs.
Cut the chicken into even strips
  1. Trim the chicken breasts and slice into strips about 1 to 1 1/2 inches wide.
Dredge in three stages for best adhesion
  1. Dredge each strip first in the seasoned flour, then dip into the beaten eggs, and finally press the chicken into the coconut-breadcrumb mixture.
Arrange on the baking sheet
  1. Lay the coated strips on the prepared baking sheet with a little space between them.
Bake gently
  1. Bake in the preheated oven for 15–20 minutes until golden and cooked through.
Make the Bang Bang sauce
  1. In a small bowl, stir together mayonnaise, sweet chili sauce, sriracha sauce, and fresh lime juice.
Rest and serve
  1. Once the chicken reaches 165°F (74°C), remove it from the oven and let it rest a couple of minutes.

Notes

Pressing the coating on firmly helps it stick, but don’t pack it so tightly the coconut can’t crisp. If some crumbs fall off while baking, that’s okay — you’ll still get a lot of crunchy bits on your tray to sprinkle back on.