Sweet Chili Popcorn Chicken

20 mins
Serves 1
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Directions

  1. 1Combine unsweetened shredded coconut with panko breadcrumbs on a baking sheet.
  2. 2Combine unsweetened shredded coconut with panko breadcrumbs on a baking sheet.
  3. 3Combine unsweetened shredded coconut with panko breadcrumbs on a baking sheet.
  4. 4Drizzle with canola oil and bake until toasted.
  5. 5Drizzle with canola oil and bake until toasted.
  6. 6Drizzle with canola oil and bake until toasted.
  7. 7Cut boneless, skinless chicken thighs into 1 1/2-inch pieces.
  8. 8Cut boneless, skinless chicken thighs into 1 1/2-inch pieces.
  9. 9Cut boneless, skinless chicken thighs into 1 1/2-inch pieces.
  10. 10In a large bowl, mix mayonnaise, sweet chili sauce, ground ginger, garlic powder, salt, and onion powder.
  11. 11In a large bowl, mix mayonnaise, sweet chili sauce, ground ginger, garlic powder, salt, and onion powder.
  12. 12In a large bowl, mix mayonnaise, sweet chili sauce, ground ginger, garlic powder, salt, and onion powder.
  13. 13Add the chicken pieces to the mayonnaise mixture and toss to coat.
  14. 14Add the chicken pieces to the mayonnaise mixture and toss to coat.
  15. 15Add the chicken pieces to the mayonnaise mixture and toss to coat.
  16. 16Transfer the toasted coconut mixture to a shallow dish and stir in cornstarch.
  17. 17Transfer the toasted coconut mixture to a shallow dish and stir in cornstarch.
  18. 18Transfer the toasted coconut mixture to a shallow dish and stir in cornstarch.
  19. 19Take the chicken from the marinade and press it firmly into the coconut-cornstarch mixture to coat it.
  20. 20Take the chicken from the marinade and press it firmly into the coconut-cornstarch mixture to coat it.
  21. 21Take the chicken from the marinade and press it firmly into the coconut-cornstarch mixture to coat it.
  22. 22Place the coated chicken pieces on a parchment-lined baking sheet.
  23. 23Place the coated chicken pieces on a parchment-lined baking sheet.
  24. 24Place the coated chicken pieces on a parchment-lined baking sheet.
  25. 25Drizzle with a little more canola oil.
  26. 26Drizzle with a little more canola oil.
  27. 27Drizzle with a little more canola oil.
  28. 28Bake at 375 degrees F (190 degrees C) until golden and crispy, flipping halfway through, for about 15 to 20 minutes.
  29. 29Bake at 375 degrees F (190 degrees C) until golden and crispy, flipping halfway through, for about 15 to 20 minutes.
  30. 30Bake at 375 degrees F (190 degrees C) until golden and crispy, flipping halfway through, for about 15 to 20 minutes.
  31. 31While the chicken cooks, prepare the sweet chili sauce by combining sweet chili sauce, ketchup, soy sauce, and lime juice in a small bowl.
  32. 32While the chicken cooks, prepare the sweet chili sauce by combining sweet chili sauce, ketchup, soy sauce, and lime juice in a small bowl.
  33. 33While the chicken cooks, prepare the sweet chili sauce by combining sweet chili sauce, ketchup, soy sauce, and lime juice in a small bowl.
  34. 34Stir the sweet chili sauce mixture together.
  35. 35Stir the sweet chili sauce mixture together.
  36. 36Stir the sweet chili sauce mixture together.
  37. 37Brush the sweet chili sauce liberally over the cooked chicken.
  38. 38Brush the sweet chili sauce liberally over the cooked chicken.
  39. 39Brush the sweet chili sauce liberally over the cooked chicken.
  40. 40Transfer chicken to a bowl and sprinkle with thinly sliced scallions and toasted sesame seeds.
  41. 41Transfer chicken to a bowl and sprinkle with thinly sliced scallions and toasted sesame seeds.
  42. 42Transfer chicken to a bowl and sprinkle with thinly sliced scallions and toasted sesame seeds.

Ingredients

  • 1 cup panko (Japanese-style breadcrumbs)
  • 1 cup panko (Japanese-style breadcrumbs)
  • 1 cup panko (Japanese-style breadcrumbs)
  • 1 cup unsweetened shredded coconut
  • 1 cup unsweetened shredded coconut
  • 1 cup unsweetened shredded coconut
  • 3 tablespoons canola oil
  • 3 tablespoons canola oil
  • 3 tablespoons canola oil
  • 0.25 cup cornstarch
  • 0.25 cup cornstarch
  • 0.25 cup cornstarch
  • 0.25 cup mayonnaise
  • 0.25 cup mayonnaise
  • 0.25 cup mayonnaise
  • 1 tablespoon sweet chili sauce (such as Mae Ploy®)
  • 1 tablespoon sweet chili sauce (such as Mae Ploy®)
  • 1 tablespoon sweet chili sauce (such as Mae Ploy®)
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon onion powder
  • 1 pound skinless, boneless chicken thighs
  • 1 pound skinless, boneless chicken thighs
  • 1 pound skinless, boneless chicken thighs
  • 0.5 cup sweet chili sauce (such as Mae Ploy®)
  • 0.5 cup sweet chili sauce (such as Mae Ploy®)
  • 0.5 cup sweet chili sauce (such as Mae Ploy®)
  • 2 tablespoons ketchup
  • 2 tablespoons ketchup
  • 2 tablespoons ketchup
  • 2 tablespoons lower-sodium soy sauce or tamari
  • 2 tablespoons lower-sodium soy sauce or tamari
  • 2 tablespoons lower-sodium soy sauce or tamari
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 2 tablespoons fresh lime juice (from 1 lime)
  • thinly sliced scallions
  • thinly sliced scallions
  • thinly sliced scallions
  • toasted sesame seeds
  • toasted sesame seeds
  • toasted sesame seeds

Equipment

baking sheetmeasuring cupsmeasuring spoonsknifecutting boardlarge bowlspatulashallow dishparchment papersmall bowlwhiskbasting brush

Tips

  • Doubling the recipe to make sure you have leftovers is a must.
  • Let the breading set for 5 minutes before baking to ensure crispiness.