Directions
- 1Combine unsweetened shredded coconut with panko breadcrumbs on a baking sheet.
- 2Drizzle with canola oil and bake until toasted.
- 3Cut boneless, skinless chicken thighs into 1 1/2-inch pieces.
- 4In a large bowl, mix mayonnaise, sweet chili sauce, ground ginger, garlic powder, salt, and onion powder.
- 5Add the chicken pieces to the mayonnaise mixture and toss to coat.
- 6Transfer the toasted coconut mixture to a shallow dish and stir in cornstarch.
- 7Take the chicken from the marinade and press it firmly into the coconut-cornstarch mixture to coat it.
- 8Place the coated chicken pieces on a parchment-lined baking sheet.
- 9Drizzle with a little more canola oil.
- 10Bake at 375 degrees F (190 degrees C) until golden and crispy, flipping halfway through, for about 15 to 20 minutes.
- 11While the chicken cooks, prepare the sweet chili sauce by combining sweet chili sauce, ketchup, soy sauce, and lime juice in a small bowl.
- 12Stir the sweet chili sauce mixture together.
- 13Brush the sweet chili sauce liberally over the cooked chicken.
- 14Transfer chicken to a bowl and sprinkle with thinly sliced scallions and toasted sesame seeds.
Ingredients
- 1 cup panko (Japanese-style breadcrumbs)
- 1 cup unsweetened shredded coconut
- 3 tablespoons canola oil
- 0.25 cup cornstarch
- 0.25 cup mayonnaise
- 1 tablespoon sweet chili sauce (such as Mae Ploy®)
- 0.5 teaspoon ground ginger
- 0.5 teaspoon garlic powder
- 0.5 teaspoon kosher salt
- 0.5 teaspoon onion powder
- 1 pound skinless, boneless chicken thighs
- 0.5 cup sweet chili sauce (such as Mae Ploy®)
- 2 tablespoons ketchup
- 2 tablespoons lower-sodium soy sauce or tamari
- 2 tablespoons fresh lime juice (from 1 lime)
- thinly sliced scallions
- 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.
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