Coconut Chicken Fingers with Bang Bang Sauce.
Switching up the average weeknight meal with fun Coconut Chicken Fingers with Bang Bang Sauce. This coconut chicken is breaded in sweet coconut and sesame seeds, then oven-baked, and dipped in a spicy, tangy, creamy restaurant-style bang bang sauce. Serve along with extra limes and green onions and add a bowl of coconut or cilantro rice (or cook up some baked french fries). You’ll end up with a recipe that everyone will love.
You all, I almost forgot all about these chicken fingers. Originally, I didn’t want to share the recipe, so I set it aside and forgot about it for a couple of weeks. That wasn’t smart. You see, I’d decided that I didn’t like the photos – but the recipe was great. Sometimes I’ll do that, not share a delicious recipe simply because I don’t love the photos.
But then I came back to it, adjusted a few things, and now I’m beyond excited to finally share these delicious chicken fingers. I also have to note, Creighton loves these. I think I made them four times over the last few months. This means it’s time to share the recipe!
I’m sure we’re all familiar with coconut shrimp, and honestly, probably coconut chicken too. It’s served at a lot of restaurants. You’ll often notice that it’s served with a bang bang sauce, which is usually a combination of mayo and chili sauce. And if it’s house-made probably a few other ingredients too.
Creighton would always tell me that I need to recreate the entire meal at home. He’s a big chicken fingers guy (he loves my baked chicken fingers). And we all know how much he loves the sauces.
I thought this could be a fun, colorful, spring recipe to share. I’m so glad I decided to come back to it!
Here are the details
If you’ve made any of my breaded chicken recipes, you’re already very familiar with this process.
To start, blend up the crumbs. For these chicken fingers, I went with a combination of cornflakes, unsweetened coconut, and sesame seeds. I like to quickly crush the crumbs in the food processor with some paprika, onion powder, and garlic powder.
If you don’t have a food processor, here is a tip. Simply add the cornflakes to a ziplock bag (or use the cornflake bag itself). Then step on the bag with your feet to finely crush them. Or use your hands, but honestly, crushing them with your feet (I know it sounds weird) works best.
Now toss the chicken with a couple of beaten eggs and some hot sauce. Dredge the chicken through the crumbs.
Next, bake the chicken in the oven until it crisps all over. My secret is to gently dab/brush the chicken with olive oil before it bakes. This helps the coating to really crisp up nicely in the oven.
And for the sauce, sweet Thai chili sauce, mayo, lime, and seasonings. Mix everything up and that’s it.
In addition to the bang bang sauce, I like to mix extra sweet Thai chili sauce with ketchup and lime. Totally optional, but a nice sauce to serve too.
It is SO GOOD with the creaminess of the bang bang sauce.
The chicken is a touch crispy, and sweet, but not at all too sweet. The sauce is spicy, creamy, and tangy. Put everything together it turns into the yummiest chicken fingers meal. So much (really) good flavor.
Looking for more recipes? Here are a few to try:
Baked Crunchy Hot Honey Chicken
Sheet Pan Honey Garlic Chicken and Feta Potatoes
Sheet Pan Buffalo Chicken Pizza
Buffalo Cauliflower with Spicy Tahini Ranch
Lastly, if you make this Coconut Chicken Fingers with Bang Bang Sauce, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Coconut Chicken Fingers with Bang Bang Sauce
Calories Per Serving: 581 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.2. In a food processor, combine the coconut, cornflakes, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you have fine crumbs. Mix in the sesame seeds. Dump the crumbs into a shallow bowl.3. Beat the eggs in a bowl and add the hot sauce. Add the chicken and toss well to coat.3. Dredge the chicken through the crumbs, covering fully. Place on the prepared baking sheet. Drizzle with olive oil. Bake 15-20 minutes, until crisp all around.4. To make the sauce: combine all ingredients in a bowl. 5. Serve the chicken with limes, green onions, and bang bang sauce for dipping. Add extra chili sauce mixed with a couple tablespoons of ketchup for a little double-dip action. Enjoy!