Crispy Coconut Chicken with Bang Bang Sauce

Prepare the Oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Mix the Coating: In a shallow bowl, combine shredded coconut and panko breadcrumbs.

Prepare the Eggs: In another bowl, whisk eggs with a pinch of salt and pepper.

Dredge the Chicken: Coat each chicken breast lightly in flour, dip in the egg mixture, then press into the coconut-panko mixture until fully covered.

Bake: Place coated chicken on the prepared baking sheet and bake for 25–30 minutes, or until golden and cooked through.

Make the Sauce: While the chicken bakes, mix mayonnaise, sweet chili sauce, sriracha, and lime juice in a small bowl.

Serve: Plate the crispy coconut chicken and serve alongside the Bang Bang sauce for dipping.

Serving and Storage Tips