Ingredients:
For the Chicken:
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup shredded coconut
– 2 eggs
– Vegetable oil for frying
For the Bang Bang Sauce:
– 1/2 cup mayonnaise
– 1/4 cup sweet chili sauce
– 1 tablespoon honey
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
To Prepare the Chicken:
1. In a shallow dish, mix together the flour, paprika, garlic powder, salt, and pepper.
2. Dip each chicken breast in the flour mixture, shaking off excess.
3. Dip the floured chicken in the beaten eggs, making sure they’re fully coated.
4. Roll the egg-coated chicken in the shredded coconut, pressing gently to adhere.
5. Heat about 1/2 inch (1cm) of vegetable oil in a large skillet over medium-high heat.
6. Fry the coconut-coated chicken breasts until golden brown and crispy, about 5-6 minutes per side.
7. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
To Make the Bang Bang Sauce:
1. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, honey, soy sauce, grated ginger, and red pepper flakes (if using).
2. Refrigerate the sauce for at least 30 minutes to allow the flavors to meld.
To Assemble:
1. Slice the fried coconut chicken into strips.
2. Serve the chicken with the Bang Bang Sauce for dipping.
3. Garnish with chopped cilantro, scallions, or toasted coconut flakes, if desired.
Tips and Variations:
– Use panko breadcrumbs instead of shredded coconut for a lighter coating.
– Add some diced bell peppers or onions to the skillet with the chicken for extra flavor.
– Substitute the mayonnaise with Greek yogurt or sour cream for a lighter Bang Bang Sauce.
– For an extra spicy kick, add more red pepper flakes or use diced jalapeños in the sauce.