Coconut Popcorn Chicken with Sweet Thai Chili Lime Sauce

• portions: 6 servings
• temps actif: 20 minutes
• temps total: 35 minutes

Ingrédients

CHICKEN

1 tablespoon dijon mustard

1/4 cup plain Greek yogurt, sour cream, or olive oil mayo

2 pounds boneless chicken breasts, cut into 2 inch cubes

1 1/2 cups shredded unsweetened coconut

1/2 cup Panko breadcrumbs

1/2 teaspoon paprika

kosher salt and black pepper

extra virgin olive oil, for brushing

SAUCE

1/4 cup sweet Thai chili sauce

2 tablespoons ketchup

1-2 cloves garlic, grated

zest and juice from 1 lime, plus more for serving

creamy honey mustard, for serving (optional)

Instructions

1. In a bowl, whisk together the mustard and yogurt. Add the chicken and toss well to coat.

2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.

3. Add the coconut, Panko, paprika, and a pinch each of salt and pepper to a medium-sized bowl. Stir to combine.

4. Remove each piece of chicken from the mustard mix, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush/drizzle the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.

5. Meanwhile, make the chili sauce. Combine all ingredients in a bowl.

6. Serve the chicken topped with flaky salt, fresh cilantro, limes, and the Sweet Thai Chili Lime Sauce for dipping. Add creamy honey mustard for a little double-dip. Enjoy!

Nutrition

• Calories: 581 kcal