Coconut Chicken Fingers with Bang Bang Sauce are crispy, tropical-infused chicken tenders that deliver a flavor explosion with every bite. The shredded coconut and cornflakes form a crunchy crust, while a zesty bang bang dipping sauce brings a sweet, spicy, and tangy finish. This recipe is perfect for a family dinner, casual gathering, or even party appetizer. In just under 30 minutes (not counting prep), you can delight everyone at the table with juicy, golden chicken “fingers” and an irresistible sauce. This post walks you through ingredient tips, step‑by‑step instructions, storage advice, and more so you can execute this recipe confidently.
Why You’ll Love This Recipe
You’ll love Coconut Chicken Fingers with Bang Bang Sauce because they strike a beautiful balance between crunchy and tender, sweet and savory, mild heat and tang. The coconut and cornflake crust keeps the chicken moist inside while creating an irresistible outer shell. The bang bang sauce adds a creamy, spicy-sweet contrast that makes each bite addictive. Plus, this recipe is oven-baked, not fried — so you get great texture with less oil and fuss. It’s versatile, crowd-pleasing, and perfect for both weeknight meals and entertaining.
Ingredients
Here’s what you’ll need:
For the Coconut Chicken Fingers
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2 cups cornflakes (crushed)
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1½ cups unsweetened shredded coconut
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1 tsp paprika
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½ tsp garlic powder
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½ tsp onion powder
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¼ cup sesame seeds
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2 large eggs, beaten
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2 tbsp hot sauce (or tamari) — adjust according to spice preference
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2 lb boneless chicken tenders (or chicken breast strips)
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Extra virgin olive oil, for brushing
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Pinch of salt (to your taste)
For the Bang Bang Sauce
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½ cup mayonnaise
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⅓ cup sweet Thai chili sauce
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2 tbsp coconut aminos (or tamari soy sauce)
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1 tbsp hot sauce
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1 tbsp rice vinegar
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1 small clove garlic, finely grated
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2 tsp lime zest
Step‑by‑Step: How to Make Coconut Chicken Fingers with Bang Bang Sauce
1. Prep the oven & baking sheet
Preheat your oven to 425 °F (≈ 220 °C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it to ensure the chicken doesn’t stick.
2. Make the crunchy crust
In a food processor (or in a bowl with manual crushing), combine the shredded coconut, crushed cornflakes, paprika, onion powder, garlic powder, and a pinch of salt. Pulse or mix until you get fine crumbs with bits of texture. Transfer this mixture into a shallow bowl and stir in the sesame seeds.
3. Season and coat the chicken
In another bowl, beat the two eggs and whisk in the hot sauce (or tamari). Add the raw chicken tenders and toss thoroughly until each piece is coated in the egg mixture.
Next, dredge each chicken strip through the coconut‑cornflake crust mixture, pressing gently so the coating sticks well. Arrange the coated tenders onto your prepared baking sheet, spacing them apart for good air circulation.
4. Bake to crisp perfection
Lightly brush or spray the tops of the coated chicken fingers with extra virgin olive oil. Bake in the preheated oven for 15 to 20 minutes, or until the crust is golden brown and the chicken is cooked through (internal temperature should reach 165 °F / 74 °C). Flip chicken halfway through baking if needed for even browning.
5. Prepare the Bang Bang Sauce
While the chicken bakes, whisk together all the sauce ingredients: mayonnaise, sweet Thai chili sauce, coconut aminos (or tamari), hot sauce, rice vinegar, grated garlic, and lime zest. Taste and adjust — add more hot sauce or lime zest if you prefer more kick or brightness.
6. Serve and enjoy
Serve your coconut chicken fingers hot or warm. Accompany them with lime wedges, chopped green onions, and the bang bang sauce for dipping. For variation, you can also provide an extra dip of sweet chili sauce mixed with ketchup for a “double‑dip” option.
Helpful Tips
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Crunch matters: Use cornflakes (not sugary cereals) and crush them just enough to bind with the coconut but still keep some texture.
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Even coating: Press the coconut coating firmly onto the chicken to prevent flaking off during baking.
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Olive oil spray or brush: A light coating of oil helps crisping without deep‑frying.
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Don’t overcrowd: Leave space between tenders so hot air circulates and the crust stays crunchy.
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Check doneness: Use a meat thermometer to ensure chicken reaches 165 °F / 74 °C—no pink inside.
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Make ahead sauce: You can prepare the bang bang sauce a few hours or even a day ahead. Store in sealed container in fridge, then stir before serving.
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Coconut selection: Use unsweetened shredded coconut. Sweetened ones could make the crust overly sweet or cause burning.
Substitutions and Variations
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Protein swap: Instead of chicken tenders, try thin strips of pork, fish fillets, or tofu (for vegetarian option).
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Nut crust: Swap some coconut + cornflake with finely ground almonds or cashews for a nutty crust.
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Lower spice: Omit or reduce hot sauce in both the coating and sauce if serving children or spice‑sensitive guests.
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Gluten-free upgrade: Use certified gluten-free cornflakes or gluten-free breadcrumbs.
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Dairy or egg-free: Use aquafaba or a flax egg (1 tbsp flax meal + 3 tbsp water) to bind the coating, and a vegan mayo for the sauce.
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Extra herbs or citrus: Add chopped fresh cilantro or basil to the sauce, or a dash of lime juice for brightness.
Storage Instructions
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In the fridge: Place cooked chicken fingers in an airtight container. They stay good for up to 3–4 days. Reheat in oven or air fryer to keep the coating crisp.
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Freezing: Freeze in one layer on a baking sheet. Once frozen, transfer to freezer-safe bag for up to 1 month. Reheat directly from frozen (add a few extra minutes in the oven).
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Sauce storage: Keep bang bang sauce sealed in fridge for up to 5–7 days. Stir before using.
Nutritional Information
Here is an estimate per serving (assuming 4 servings) — actual values depend on exact brands, portion sizes, and ingredient choices:
| Nutrient | Amount (approx) |
|---|---|
| Calories | ~ 450–500 kcal |
| Protein | ~ 30–35 g |
| Total Fat | ~ 25–30 g |
| Saturated Fat | ~ 8–10 g |
| Carbohydrates | ~ 25–30 g |
| Fiber | ~ 2–3 g |
| Sugars | ~ 5–8 g |
| Sodium | ~ 600–800 mg |
Use a nutrition calculator or app (with your specific ingredients) for more precise metrics if desired.
Serving Suggestions
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Serve the chicken fingers over a bed of shredded cabbage or slaw for crunch and freshness
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Pair with steamed jasmine rice or coconut rice to amplify the tropical flavor
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Add a side of mango salsa, pineapple salad, or cucumber salad for contrast
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Garnish with lime wedges, chopped cilantro, or scallions
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Serve as party appetizers—arrange on a platter with toothpicks and mini dipping bowls
Frequently Asked Questions About Coconut Chicken Fingers with Bang Bang Sauce
Q: Can I bake the chicken at a lower temperature for longer?
You can lower the oven to around 400 °F (200 °C) and bake for 20–25 minutes, but you risk the crust losing some crispness. A higher temp (425 °F) helps crisp up quickly. Just keep an eye on the crust so it doesn’t burn.
Q: Can I deep-fry instead of baking?
Yes. If you prefer extra crispiness, you may shallow-fry or deep-fry the coated tenders in oil heated to about 350 °F (175 °C) until golden and cooked through. Frying gives a different texture but increases oil absorption.
Q: Why did my coating fall off?
This often happens if the coating is too loosely pressed or not enough binding liquid. Make sure the egg + hot sauce mixture is well mixed and the dry crust is pressed firmly onto the chicken. Avoid overcrowding the pan, which can cause steaming and loosening.
Q: Can I prepare and freeze uncooked coated chicken ahead of time?
Yes — you can freeze the coated tenders (on a tray) before cooking. When ready, bake from frozen, adding a few more minutes or until crisp and cooked inside.
Q: Is there a lighter version?
You could lighten it by using reduced-fat mayo or a yogurt-based sauce, lowering the amount of oil, or air-frying instead of oven-baking. The crunch may be a bit softer, but still tasty.
Q: What else can I serve with the bang bang sauce?
This sauce works wonderfully on shrimp, fish fillets, roasted vegetables, grilled tofu, or even drizzled on rice bowls or tacos. It’s versatile and zesty, so adapt as you like.
Conclusion
Thank you so much for trying Coconut Chicken Fingers with Bang Bang Sauce. I love this recipe because it feels both fun and gourmet — the crispy coconut crust is addictive, and the sauce brings all the flavor dimensions together. It’s simple enough for a weeknight yet impressive enough to serve to guests. I hope this dish becomes one of your go‑to favorites that brings smiles at your table. Enjoy the contrast of crunchy, juicy, spicy, and sweet, and thank you for being part of this food-loving community. Happy cooking, and may every bite be delicious!
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Coconut Chicken Fingers with Bang Bang Sauce
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner, Appetizer
Description
Coconut Chicken Fingers with Bang Bang Sauce are crispy, juicy tenders coated in a coconut-cornflake crust and baked until golden. Served with a creamy, spicy-sweet sauce, this dish is perfect for family dinners or appetizers. No frying required!
Ingredients
For the Chicken Fingers
2 cups cornflakes, crushed
1½ cups shredded unsweetened coconut
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
¼ cup sesame seeds
2 large eggs, beaten
2 tbsp hot sauce or tamari
2 lb boneless chicken tenders
Extra virgin olive oil, for brushing
Pinch of salt
For the Bang Bang Sauce
½ cup mayonnaise
⅓ cup sweet Thai chili sauce
2 tbsp coconut aminos or tamari
1 tbsp hot sauce
1 tbsp rice vinegar
1 small garlic clove, grated
2 tsp lime zest
Instructions
Preheat your oven to 425 °F (≈ 220 °C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it to ensure the chicken doesn’t stick.
In a food processor (or in a bowl with manual crushing), combine the shredded coconut, crushed cornflakes, paprika, onion powder, garlic powder, and a pinch of salt. Pulse or mix until you get fine crumbs with bits of texture. Transfer this mixture into a shallow bowl and stir in the sesame seeds.
In another bowl, beat the two eggs and whisk in the hot sauce (or tamari). Add the raw chicken tenders and toss thoroughly until each piece is coated in the egg mixture.
Next, dredge each chicken strip through the coconut‑cornflake crust mixture, pressing gently so the coating sticks well. Arrange the coated tenders onto your prepared baking sheet, spacing them apart for good air circulation.
Lightly brush or spray the tops of the coated chicken fingers with extra virgin olive oil. Bake in the preheated oven for 15 to 20 minutes, or until the crust is golden brown and the chicken is cooked through (internal temperature should reach 165 °F / 74 °C). Flip chicken halfway through baking if needed for even browning.
While the chicken bakes, whisk together all the sauce ingredients: mayonnaise, sweet Thai chili sauce, coconut aminos (or tamari), hot sauce, rice vinegar, grated garlic, and lime zest. Taste and adjust — add more hot sauce or lime zest if you prefer more kick or brightness.
Serve your coconut chicken fingers hot or warm. Accompany them with lime wedges, chopped green onions, and the bang bang sauce for dipping. For variation, you can also provide an extra dip of sweet chili sauce mixed with ketchup for a “double‑dip” option.
Notes
Use unsweetened shredded coconut to avoid burning and excess sweetness.
For extra crunch, lightly crush cornflakes instead of pulsing too finely.
Sauce can be made ahead and stored in fridge up to 5 days.
Use a meat thermometer to check chicken reaches 165°F.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 480 kcal
- Sugar: 6 g
- Carbohydrates: 28 g
- Protein: 34 g
