Coconut Chicken Fingers with Bang Bang Sauce

Serving Size: 6

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.

Recipe by: Tieghan Gerard

Cook Times

Active Prep40

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time40

Recipe Serving Size6

Cooking Tools Required

Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Saucepan, Sharp Knives

Ingredients

2 cup cornflakes cereal
1 1/2 cup unsweetened shredded coconut
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup sesame seeds
2 each egg beaten
2 tablespoon hot sauce or tamari use preferred taste
2 pound chicken tenderloin
extra virgin olive oil for brushing

For the bang bang sauce:

1/2 cup mayonnaise
1/3 cup Thai sweet chili sauce
2 tablespoon coconut aminos or soy sauce
1 tablespoon hot sauce
1 tablespoon rice vinegar
1 clove garlic grated
2 teaspoon lime zest

Instructions

Preheat the oven to 425° F. Line a baking sheet with parchment paper.
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.
Beat the eggs in a bowl and add the hot sauce. Add the chicken and toss well to coat.
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.
To make the sauce: combine all ingredients in a bowl.
Serve the chicken with limes, green onions, and bang bang sauce for dipping.

Reheating Instructions

Heat in the oven for 15-20 minutes at 350 degrees on a parchment lined baking sheet.

Nutrition