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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.

Coconut Chicken Fingers with Bang Bang Sauce |

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!

Coconut Chicken Fingers with Bang Bang Sauce |

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!

Coconut Chicken Fingers with Bang Bang Sauce |

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.

Coconut Chicken Fingers with Bang Bang Sauce |

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.

Coconut Chicken Fingers with Bang Bang Sauce |

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

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
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.


Bang Bang Sauce


  • 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!
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Coconut Chicken Fingers with Bang Bang Sauce |

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  1. 5 stars
    A great tasting recipe, easy to prep and cook. Will make for company it is that good!!!
    Paired it with a broccoli rice & brown rice stir fry. Extra Bang Bang sauce was great with the stir fry rice.

  2. My family loves these! I’ve made them multiple times, actually on the menu for tonight! We have enjoyed every recipe of yours that I’ve made, keep them coming!

    1. Hi Lori,
      Happy Wednesday!!🫐🍒🍓 I’m so glad to hear that this recipe turned out well for you, thanks for making it and your feedback! xT

  3. 5 stars
    If you want your kids to love you forever, make them this.

    I wish I got my 4 year olds reaction to eating this because she was in love.

    This has quickly become a staple.

    And replaced our freezer nuggets with a recipe that tastes better and is so much better for them!

    1. Hey Alex,
      Fantastic!!🍒🍉 I appreciate you making this recipe and sharing your comment, so glad to hear it was a winner! xx

    1. Hi Libby,
      So sorry, I have not tested this recipe in the air fryer, so I don’t have exact instructions for you, but I don’t see why it wouldn’t work! Let me know if you give this a try, I hope you love it! xx

      1. 5 stars
        I have made coconut chicken tenders a bunch of times. They are in my regular rotation and are always so delicious. But the bang bang sauce? Hot damn it was delicious. I made exactly as written. For leftovers, I made some crunchy rice with the sauce drizzled over with the chicken strips. I’m going to put that shit on everything.

        1. Hi Jaime,
          Fantastic!! I love to hear that this dish turned out well for you and appreciate you making it:) xT

    1. Thanks so much for trying this recipe Melissa!! I love to hear that it was a winner and appreciate you making it! xx

    1. Thanks so much for trying this recipe Melissa!! I love to hear that it was a winner and appreciate you making it! xx

  4. 2 stars
    I think my ratio was off for the sauce because it was very dark and salty from the tamari. I think I will try making the chicken in a cutlet rather than strip fornat

    1. Hi Jennifer,
      Thanks for giving this recipe a try and sharing your feedback, sorry to hear you didn’t love it! Let me know if there is anything that I can help with! xT

  5. Love this!! My sauce was great when I made it the first time but really watery/ drippy the second time. If even separated in the fridge unsure what I did wrong!

    1. Hi Katie,
      Happy Thursday! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it:) Hmm, it’s hard to say what you did the second time, did you adjust anything? xx

  6. I tried without the sesame seeds and was wondering if I lost out on some flavor. My only worry was when I toast sesame seeds too much for my fried rice; the nutty flavor is too strong/burnt tasting. Do you chop the seeds, I am worried about the seeds burning at such high heat and potentially overpowering the coconut flavor.

    1. Hi Maeci,
      Thanks for giving this recipe a try! I’ve never had any issues with the sesame seeds here. I do not chop them. Please let me know if I can help in any other way! xT

  7. 5 stars
    This recipe is amazing! It’s so easy to make and the chicken turned out perfectly – tender on the inside and crunchy on the outside. I’m already looking forward to making it again!

    1. Hi Kelly,
      Awesome!! Thanks a bunch for trying this recipe and your comment, so glad to hear it turned out well for you! xT

  8. I made these the other night and they were great!! However I think I messed something up, because the underside wasn’t crunchy and a tad wet. Should I have flipped them? Thank you!!!!

    1. Hi Kathryn,
      Thanks so much for trying this recipe!! Sorry to hear the bottoms were soggy, next time I would definitely flip them half way through or bake on a wire rack, that will work well! I hope this helps! xx

  9. 5 stars
    Best. Dinner. Best. Sauce. I used whole tenderized chicken breasts due to laziness and just baked a little longer. So delicious. The fam loved it. Thanks!

    1. Hi JoAnn,
      Happy Wednesday!! I love to hear that this recipe was a winner, thanks so much for making it!☀️🌈 xT

  10. 5 stars
    This was excellent! Family loved it and said “This is the best chicken we have ever had!”
    Thank you for freely sharing your craft! It is greatly appreciated!

    1. Hey Suzanne,
      Happy Monday!! 🍋🫐 I truly appreciate you making this recipe and your comment, love to hear that it was a hit! xT

  11. Question – can i use panko instead of corn flakes? I notice you like to use corn flakes in a lot of recipes, curious about it. Does it taste better, is it crispier? Would like to learn. Thank you. Also, if i dont have corn flakes but i have panko, is that okay to use? Would it be 1:1 sub?

    1. Hi Sana,
      Sure, panko would work! I like to use corn flakes because I think they give a better crunch and aren’t ground so small:) I hope you love this recipe! xx

    1. Hey Kaara,
      Happy Wednesday!! Thanks a bunch for trying this recipe and your comment, so glad to hear it was a hit! xx