Easy Coconut Chicken with Creamy Bang Bang Sauce in 25 Minutes

Let’s be real—weeknight dinners can feel like a marathon. Between work, errands, and life in general, who has time to whip up something fancy? That’s why I’m obsessed with this easy coconut chicken with creamy bang bang sauce. It’s my go-to when I need something quick, flavorful, and totally satisfying. I’m talking tender chicken bites smothered in a dreamy sauce that’s sweet, spicy, and just a little creamy. It’s the kind of dish that makes you feel like a kitchen hero without the hassle. Plus, it’s ready in under 30 minutes—perfect for those nights when you’re running on fumes but still want something delicious. Trust me, this recipe is a lifesaver.

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Why You’ll Love This Easy Coconut Chicken with Creamy Bang Bang Sauce

This recipe is my weeknight warrior for so many reasons:

• Lightning fast – From fridge to table in 25 minutes flat (yes, I’ve timed it!)
• That sauce though – Creamy coconut meets spicy-sweet bang bang magic in every bite
• Crazy versatile – Serve it over rice, noodles, or even stuff it in lettuce wraps
• Pantry-friendly – Uses ingredients you probably already have on hand
• Kid-approved – Just adjust the sriracha to make it family-friendly

Honestly, I make this at least twice a month because it never lets me down. The leftovers (if you have any!) taste even better the next day.

Ingredients for Easy Coconut Chicken with Creamy Bang Bang Sauce

Okay, let’s talk ingredients! This recipe shines because everything works together perfectly – but quality matters. After testing this dozens of times (no exaggeration), here’s exactly what you’ll need:

• 2 boneless, skinless chicken breasts – About 1 pound total. Pro tip: I like to lightly pound them to even thickness before cutting
• 1/2 cup coconut milk – Use the creamy top layer from the can if it’s separated
• 1/4 cup mayonnaise – Full-fat makes the sauce luxuriously smooth
• 2 tbsp sweet chili sauce – My secret weapon! Mae Ploy brand is my favorite
• 1 tbsp sriracha – Adjust up or down depending on your heat tolerance
• 1 tsp garlic powder – Trust me, powder works better than fresh here
• 1 tsp onion powder – Adds depth without texture
• 1/2 tsp salt – Kosher salt if you have it
• 1/4 tsp black pepper – Freshly cracked adds nice flecks
• 1 tbsp vegetable oil – Any neutral oil works
• 1 tbsp chopped cilantro (optional) – For that pretty green finish

See? Nothing crazy or hard-to-find. I’ve made this with pantry staples when I’m desperate, but using good-quality ingredients really takes it to the next level.

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Equipment You’ll Need

No fancy gadgets required here—just the basics! Here’s what I grab every time I make this coconut chicken:

• A good 10-inch skillet (nonstick or stainless steel both work)
• One medium mixing bowl for that dreamy sauce
• Measuring spoons – Because eyeballing sriracha always ends in tears
• A trusty wooden spoon or spatula for stirring
• Sharp knife and cutting board for prepping the chicken

That’s it! I’ve literally made this with just these five things when my dishwasher was full. Simple is best.

For a comforting side dish pairing that balances the heat and creaminess of this chicken, try our Southern Sweet Potato Casserole Recipe — it’s a classic with a rich, buttery twist.

How to Make Easy Coconut Chicken with Creamy Bang Bang Sauce

Alright, let’s get cooking! This recipe comes together so fast you’ll barely have time to clean as you go (though I always try!). Follow these simple steps for foolproof coconut chicken every time.

Step 1: Prep the Chicken

First things first – grab those chicken breasts and give them a quick pat dry with paper towels (this helps them get nice and golden later). Now, here’s my trick: slice them into 1-inch cubes. Not too big, not too small – just perfect bite-sized pieces that cook evenly.

Pro tip: If your chicken breasts are super thick, I like to butterfly them first or give them a gentle pound with a rolling pin to even out the thickness. Nothing worse than some pieces being done while others are still pink inside!

Step 2: Make the Bang Bang Sauce

This sauce is where the magic happens, folks! In your mixing bowl, combine the coconut milk, mayonnaise, sweet chili sauce, sriracha, garlic powder, onion powder, salt, and pepper. Now whisk it like you mean it – you want everything completely smooth and creamy.

Taste test time! Dip a clean spoon in and adjust to your liking. Want more heat? Add another squeeze of sriracha. Too spicy? A teaspoon of honey balances it beautifully. Fun fact: I’ve used this same sauce as a dip for spring rolls – it’s that good!

Step 3: Cook the Chicken

Heat your oil in the skillet over medium heat – not too hot or you’ll burn the outside before the inside cooks. Add your chicken pieces in a single layer (don’t crowd them!) and resist the urge to poke them constantly. Let them get that gorgeous golden color – about 3 minutes per side.

Flip them once they release easily from the pan (if they’re sticking, they’re not ready!). Cook until no pink remains – usually 5-6 minutes total depending on your stove. My grandma taught me to check by cutting into the biggest piece – clear juices mean it’s done!

Step 4: Combine and Serve

Now for the grand finale! Reduce the heat to low and pour that luscious sauce right over the chicken. Gently stir to coat every piece evenly – you’ll see the sauce thicken slightly as it warms through. Just 2-3 minutes is perfect!

Sprinkle with fresh cilantro if you’re feeling fancy (it adds such a pretty pop of color). Serve immediately while it’s piping hot – trust me, nobody can resist this aroma! I usually grab a spoon to scoop up every last drop of sauce.

Tips for Perfect Easy Coconut Chicken with Creamy Bang Bang Sauce

After making this recipe more times than I can count, here are my foolproof secrets:

• Sauce too thin? Let it bubble for an extra minute or add a teaspoon of cornstarch slurry
• Doubling up? Cook chicken in batches to avoid steaming—crowding the pan is the enemy of crispiness!
• Timing trick: Make the sauce while chicken cooks—multitasking magic!
• Coconut lovers: Toast shredded coconut as garnish for extra crunch and flavor
• Pan sauce: Deglaze with a splash of lime juice for tangy brightness

Remember, cooking is about tasting as you go—adjust spices and heat to make it your own!

Serving Suggestions for Easy Coconut Chicken with Creamy Bang Bang Sauce

Now that you’ve got this glorious coconut chicken ready, let’s talk about how to serve it up! This dish is like the ultimate team player—it goes with just about anything. Here are my favorite ways to turn it into a complete meal:

• Steamed jasmine rice – My go-to! The fluffy rice soaks up every drop of that creamy sauce. Plus, it’s ready in like 15 minutes.
• Rice noodles – For a lighter option, toss some rice noodles in the sauce for an instant noodle bowl situation. So good!
• Lettuce wraps – Want to keep it low-carb? Big butter lettuce leaves make the perfect little cups for the chicken. Add some shredded carrots and cucumber for crunch.
• Quinoa – If you’re feeling fancy, quinoa adds a nutty flavor and extra protein boost.
• Quick Asian slaw – Shred some cabbage, carrots, and green onions, then toss with rice vinegar and sesame oil. It’s the perfect fresh contrast to the rich chicken.
• Roasted veggies – Broccoli, snap peas, or zucchini roasted with a little soy sauce and sesame oil make a super easy side.
• Garlic bread – Okay, hear me out—this isn’t traditional, but dipping warm garlic bread into that bang bang sauce is next-level delicious.

Honestly, I’ve even thrown this chicken on top of a Caesar salad (don’t judge me—it works!). The point is, this recipe is crazy versatile, so have fun with it! My family loves it over rice with a side of steamed broccoli, but I’m always experimenting with new combos. What’s your favorite way to serve it?

Storage and Reheating Instructions

Okay, let’s talk leftovers (if you’re lucky enough to have any!). This coconut chicken actually tastes even better the next day as the flavors really meld together. Here’s how to keep it tasting fresh:

Storing it right: Cool the chicken completely (this is important—no one wants a soggy mess!) then transfer it to an airtight container. The sauce helps keep the chicken moist, so no need to add extra liquid. It’ll stay good in the fridge for 3 days max—trust me, after that the coconut milk starts to get funky.

Reheating like a pro: My favorite method is the stovetop—just warm it gently in a skillet over low heat with a splash of water or coconut milk to loosen the sauce. Stir it frequently to prevent sticking.

If you’re in a hurry, the microwave works too—cover it loosely and heat in 30-second bursts, stirring between each one. Warning: the sauce might separate a bit, but a quick stir usually brings it back together.

Freezing? Honestly, I don’t recommend it. The coconut milk can get grainy when frozen and thawed. But if you must, freeze just the plain cooked chicken and make fresh sauce later—it only takes 2 minutes!

Pro tip: The sauce thickens when chilled, so don’t panic! Just add a teaspoon of warm water when reheating to bring it back to that perfect creamy consistency. Now go enjoy those leftovers—I won’t judge if you eat them straight from the fridge!

Ingredient Substitutions and Notes

Listen, I get it—sometimes you’re staring into your fridge thinking “I don’t have half this stuff!” No worries, I’ve tested all the swaps so you don’t have to. Here’s how to adapt this recipe when life (or your pantry) throws you curveballs:

For the chicken:
No breasts? Thighs work great—just increase cooking time by 2-3 minutes. Vegetarian? Try firm tofu (press it first!) or even cauliflower florets for a veggie twist.

For the coconut milk:
Ran out? Almond milk works in a pinch (add 1 tsp cornstarch to thicken). Allergic to nuts? Oat milk gives a similar creaminess. Want extra richness? Use half heavy cream.

For the mayonnaise:
Not a mayo fan? Greek yogurt makes a tangier sauce (use full-fat or it’ll split). Vegan? Avocado blended with lemon juice is my favorite swap—adds amazing texture.

For the sweet chili sauce:
Can’t find it? Mix 1 tbsp honey + 1 tbsp rice vinegar + pinch of red pepper flakes. Not perfect, but it’ll do in a pinch!

Dietary notes:
Gluten-free? You’re good—just check your sriracha brand (some have wheat). Dairy-free? Already is (unless you use yogurt swap). Lower carb? Skip the rice and serve over zucchini noodles instead.

My golden rule? Taste as you go when substituting. The first time I tried almond milk, I needed an extra pinch of salt to balance it out. Cooking’s all about adjusting—make it work for you!

Nutritional Information

Okay, let’s talk numbers—but first, a quick disclaimer! These values are estimates based on standard ingredients. Your actual nutrition might vary depending on brands and exact measurements (I mean, who actually measures that last squeeze of sriracha perfectly?). That said, here’s the general breakdown per serving:

• Calories: About 350 (perfect for a satisfying but not-too-heavy meal)
• Protein: 25g (thanks to that lean chicken!)
• Carbs: 12g (mostly from the sweet chili sauce and coconut milk)
• Sugar: 8g (you could reduce this by using less sweet chili sauce)
• Fat: 22g (the good kind—mostly from coconut milk and mayo)
• Sodium: 800mg (cut back on salt if you’re watching this)

Pro tip: If you’re tracking macros closely, remember that serving this over rice or noodles will change the numbers. But honestly? Some nights it’s all about the flavor, and this dish delivers that in spades!

Want even more easy dinner inspiration? Browse through our curated recipe collections on Pinterest for quick meals, tropical flavors, and weeknight favorites that everyone will love

Frequently Asked Questions

I’ve gotten so many questions about this recipe over the years—here are the ones that pop up most often with my tried-and-true answers!

Final Thoughts

Look, I know there are a million chicken recipes out there—but this easy coconut chicken with creamy bang bang sauce? It’s special. Every time I make it, I’m reminded why it’s become my weeknight superhero. That perfect balance of sweet, spicy, and creamy always hits the spot, and the fact that it comes together in under 30 minutes? Chef’s kiss!

I’d love to hear how it turns out for you! Did you add extra sriracha? Try it over noodles instead of rice? Maybe your kids begged for seconds (mine always do!). Drop a comment below or tag me on Instagram—I get way too excited seeing your kitchen creations. Cooking should be fun, not stressful, and this recipe proves that delicious doesn’t have to mean complicated.

Now go grab that skillet and get cooking! Your taste buds—and probably your whole family—will thank you. And hey, if you mess up? No big deal. That’s how we learn. Just remember: more sauce is always the answer. Always.