Sweet Chili Popcorn Chicken Recipe

Sweet Chili Popcorn Chicken is a flavor-packed dish that will elevate any meal. With each bite, youll experience a crispy, toasted coconut-panko coating that delivers a satisfying crunch and subtle sweetness, all perfectly balanced by a rich and sticky chili glaze. This dish is baked, not fried, yet has the irresistible texture of fried food. Crispy on the outside, tender on the inside, and downright addictive - its no wonder our testers couldnt stop at just one!

Ingredients

• 1 cup panko (Japanese-style breadcrumbs)
• 1 cup unsweetened shredded coconut
• 3 tablespoons canola oil, divided
• 1/4 cup cornstarch
• 1/4 cup mayonnaise
• 1 tablespoon sweet chili sauce (such as Mae Ploy)
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon onion powder
• 1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
• 1/2 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

Directions

Step 1: Preheat the oven to 425F (220C). Line a large rimmed baking sheet with parchment paper.

Step 2: Prepare the breading: In a large bowl, combine panko and shredded coconut. Drizzle with 2 tablespoons of oil and toss to coat evenly. Spread the mixture into an even layer on the prepared baking sheet and bake for 3-4 minutes, until lightly golden. Once toasted, transfer the mixture to a shallow dish and stir in the cornstarch.

Step 3: Prepare the chicken: In a medium bowl, mix together mayonnaise, sweet chili sauce, ginger, garlic powder, salt, and onion powder. Add the chicken pieces to the bowl and toss to coat evenly.

Step 4: Coat the chicken: In batches, take each piece of chicken and toss it in the panko-coconut mixture, pressing gently to ensure the breading adheres to each piece. Place the coated chicken on the prepared baking sheet in a single layer. Drizzle with the remaining 1 tablespoon of oil and let the breading set for 5 minutes.

Step 5: Bake the chicken: Bake the chicken in the preheated oven for 18-20 minutes, or until a thermometer inserted into the thickest part of the chicken reads 165F (74C) and the breading is golden brown. Flip the chicken halfway through baking for even crispiness.

Step 6: While the chicken bakes, prepare the Sweet Chili Sauce: In a small bowl, mix together the sweet chili sauce, ketchup, soy sauce, and fresh lime juice.

Step 7: Brush the chicken: Once the chicken is done, let it rest for about 4 minutes. Brush each piece liberally with the sweet chili sauce. Transfer the chicken to a serving bowl.

Step 8: Garnish and serve: Sprinkle the chicken with thinly sliced scallions and toasted sesame seeds. Serve immediately and enjoy!

Air Fryer Instructions

Step 1: Preheat the air fryer to 375F (190C) for 3 minutes.

Step 2: Arrange about 1 1/2 cups of the breaded chicken in the air fryer basket, leaving about 1-2 inches of space between each piece.

Step 3: Cook for about 12 minutes, or until a thermometer inserted into the thickest part of the largest chicken piece reads at least 165F (74C). Flip halfway through cooking for even crispiness.

Nutrition Facts

Each serving contains:

• 786 calories
• 48g fat
• 58g carbohydrates
• 35g protein
• 6% of your daily vitamin C
• 11% of your daily calcium
• 26% of your daily iron