Sweet Chili Popcorn Chicken

“Dang, I could eat 15 of these.”

Preparation Details

Prep Time: 25 mins

Cook Time: 25 mins

Total Time: 1 hr

Servings: 4 (serving size: about 3/4 cup chicken)

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

Steps

1. Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. Prepare the Chicken: Place panko and coconut on a large rimmed baking sheet and toss with 2 tablespoons oil to fully coat mixture. Spread into an even layer.
3. Bake in preheated oven until lightly golden, 3 to 4 minutes. Transfer to a shallow dish and stir in cornstarch. Line the rimmed baking sheet with parchment paper.
4. Stir together mayonnaise, sweet chili sauce, ginger, garlic powder, salt, and onion powder in a medium bowl. Add chicken pieces and toss to coat.
5. In batches, toss chicken pieces in panko mixture, pressing to adhere and completely cover each piece; transfer coated pieces to prepared baking sheet. Drizzle with remaining 1 tablespoon oil. Let sit 5 minutes to allow breading to set.
6. Bake in the preheated oven until a thermometer inserted into the thickest part of chicken pieces registers 165 degrees F (74 degrees C) and the coating is golden brown, 18 to 20 minutes, flipping halfway through. Let sit 4 minutes before brushing with Sweet Chili Sauce.
7. While chicken sits, prepare the Sweet Chili Sauce: Stir together sweet chili sauce, ketchup, soy sauce, and lime juice in a small bowl. Brush chicken liberally with sauce.
8. Transfer chicken to a bowl and sprinkle with scallions and sesame seeds. Serve immediately.