Can I use chicken thighs instead of breasts?

Absolutely! Thighs actually stay juicier since they have more fat. Just increase cooking time by 2-3 minutes and check for doneness (no pink in the center). The sauce clings beautifully to thighs too!

How can I make it spicier?

Oh, I love this question! Try these heat-boosting tricks: Double the sriracha (or add a dash of cayenne) Use spicy mayo instead of regular Garnish with sliced fresh jalapeños Add 1/2 tsp of red pepper flakes to the sauce Start small—you can always add more heat but can't take it away!

My sauce is too thin—how do I thicken it?

No worries! Either: Let it simmer 1-2 minutes longer to reduce Mix 1 tsp cornstarch with 1 tbsp cold water, then stir in Add an extra tablespoon of mayo The sauce thickens as it cools too, so don't panic if it looks runny at

Can I make this ahead for meal prep?

Yes! Cook the chicken and sauce separately, then combine when reheating. It keeps beautifully for 3 days in the fridge—just add a splash of water when warming to loosen the sauce. The flavors actually get better!

What's the best way to reheat leftovers?

Stovetop is king! Low heat with a splash of water or coconut milk, stirring often. Microwave works in a pinch—cover and use 50% power in 30-second bursts. Either way, the sauce might separate a little—just give it a good stir!

Easy Coconut Chicken with Creamy Bang Bang Sauce in 25 Minutes

Name: Easy Coconut Chicken with Creamy Bang Bang Sauce in 25 Minutes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian Fusion
Ingredients: 2 boneless, skinless chicken breasts; 1/2 cup coconut milk; 1/4 cup mayonnaise; 2 tbsp sweet chili sauce; 1 tbsp sriracha; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp vegetable oil; 1 tbsp chopped cilantro (optional)

Description

A simple and flavorful dish featuring tender chicken coated in a creamy coconut bang bang sauce. Perfect for a quick weeknight dinner.

Ingredients

2 boneless, skinless chicken breasts
1/2 cup coconut milk
1/4 cup mayonnaise
2 tbsp sweet chili sauce
1 tbsp sriracha
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1 tbsp vegetable oil
1 tbsp chopped cilantro (optional)

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Instructions

Cut chicken breasts into bite-sized pieces.
In a bowl, mix coconut milk, mayonnaise, sweet chili sauce, sriracha, garlic powder, onion powder, salt, and black pepper to make the bang bang sauce.
Heat oil in a pan over medium heat.
Add chicken pieces and cook until golden and fully cooked, about 5-6 minutes per side.
Pour the bang bang sauce over the chicken and stir to coat evenly.
Cook for another 2-3 minutes until the sauce thickens slightly.
Garnish with chopped cilantro if desired and serve hot.

Notes

Adjust sriracha to control spiciness.
Serve with rice or noodles for a complete meal.
Store leftovers in an airtight container for up to 3 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian Fusion