Instructions
Step 1: Set up a breading station with three shallow bowls—one with flour, one with beaten eggs, and one with a mix of shredded coconut, panko breadcrumbs, garlic powder, salt, and pepper.
Step 2: Dredge each chicken strip in flour, dip into eggs, then coat well in the coconut-panko mixture.
Step 3: Heat about 1/2 inch of vegetable oil in a skillet over medium heat. Fry chicken strips in batches for 3–4 minutes per side or until golden brown and cooked through. Drain on paper towels.
Step 4: In a small bowl, whisk together all ingredients for the Bang Bang Sauce until smooth.
Step 5: Drizzle the sauce over the crispy chicken or serve it on the side for dipping.
Step 6: Garnish with chopped cilantro or green onions if desired. Serve over steamed rice or salad greens.
Storage Information
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to keep it crispy. Store Bang Bang Sauce separately in the fridge for up to 1 week.
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