Coconut Chicken Clone of Cheesecake Factory's Bang Bang Chicken
Bring the bold flavors of Cheesecake Factory’s Bang Bang Chicken to your kitchen with this irresistible Coconut Chicken recipe! Tender chicken breasts are coated in a crunchy mixture of sweet shredded coconut and crispy panko breadcrumbs, then seared to golden perfection. Paired with sautéed bell peppers, snap peas, and carrots over a bed of fragrant jasmine rice, this dish is a colorful feast for the senses. The star of the plate is undoubtedly the creamy homemade Bang Bang sauce, a spicy-sweet blend of mayo, sweet chili sauce, Sriracha, and brown sugar, perfect for drizzling or dipping. Ready in under an hour, this restaurant-style meal is finished with fresh lime wedges and green onions for a refreshing, zesty garnish. Perfect for weeknight dinners or impressing guests, this Coconut Chicken recipe is a vibrant fusion of crunch, spice, and tropical flair that’s sure to wow your taste buds!
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Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup All-purpose flour
- 2 large Eggs
- 1.5 cups Shredded sweetened coconut
- 1 cup Panko breadcrumbs
- 0.5 cup Vegetable oil
- 0.5 cup Mayonnaise
- 0.25 cup Sweet chili sauce
- 1 tablespoon Sriracha
- 2 teaspoons Brown sugar
- 1 piece Red bell pepper, julienned
- 1 piece Yellow bell pepper, julienned
- 1 cup Snap peas
- 1 large Carrot, thinly sliced
- 4 cups Jasmine rice, cooked
- 4 pieces Lime wedges (for garnish)
- 2 tablespoons Chopped green onions (for garnish)
Directions
Step 1
Season the chicken breasts with salt and black pepper on both sides.
Step 2
Set up a breading station: place the flour in one shallow bowl, beat the eggs in a second shallow bowl, and mix the shredded coconut and panko breadcrumbs in a third shallow bowl.
Step 3
Dredge each chicken breast first in the flour, shaking off the excess, then dip into the beaten eggs, and finally coat evenly with the coconut-panko mixture. Press gently to ensure the breading sticks.
Step 4
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, fry the breaded chicken breasts for 4-5 minutes per side, or until golden-brown and fully cooked (internal temperature of 165°F/74°C). Remove and place on a paper towel-lined plate to drain excess oil.
Step 5
In a small bowl, prepare the Bang Bang sauce by whisking together the mayonnaise, sweet chili sauce, Sriracha, and brown sugar. Adjust spiciness to taste. Set aside.
Step 6
In another skillet or wok, lightly sauté the red bell pepper, yellow bell pepper, snap peas, and carrot slices for 3-5 minutes over medium-high heat until crisp-tender. Season lightly with salt, if desired.
Step 7
To serve, divide the cooked jasmine rice evenly among four plates. Top with a chicken breast and a portion of the sautéed vegetables.
Step 8
Drizzle a generous amount of the Bang Bang sauce over the chicken, or serve it on the side for dipping.
Step 9
Garnish with lime wedges and chopped green onions. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (3232.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7186.7 |
| Total Fat 319.5g | 0% |
| Saturated Fat 108.8g | 0% |
| Polyunsaturated Fat 67.2g | |
| Cholesterol 1061.6mg | 0% |
| Sodium 5132.5mg | 0% |
| Total Carbohydrate 796.2g | 0% |
| Dietary Fiber 48.6g | 0% |
| Total Sugars 247.6g | |
| Protein 295.7g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 508.6mg | 0% |
| Iron 30.2mg | 0% |
| Potassium 2603.5mg | 0% |
Source of Calories