Toasted shreds of coconut decorate the surface of this tasty Popcorn Chicken recipe. Best enjoyed fresh from the oven, these tasty morsels are great anytime anywhere. I would suggest enjoying your first bite naked so you can appreciate how darn good these really are. As good as these are naked, do not sip this must try dip. The dip is so savory and is perfectly matched for the sweetness of the coconut flavored tender chunks of chicken. Once I tried the dip I could not have a bite without it. Enjoy these with salad, white rice or as a protein inspired snack. My family really enjoys recipes that bring coconut and chicken together. Add the dip and this popcorn chicken was an instant hit and was gone in no time.
Watch the video and follow the instructions below to have this tasty dish at home today. Like and share this or any of the recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Chicken and coconut create a balance in flavors that are harmonious and simply delicious. Leave a comment and let me know your thoughts on this Thai inspired Coconut Popcorn Chicken.
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Clean, pat the chicken breasts dry with paper towel(s). Cut the breasts into 1″-1.5″cubes.
Coat the chicken cubes with cornstarch (shake off the excess).
Drench the chicken in the beaten eggs. Then coat with coconut flakes. Transfer to a plate/cutting board. Continue with the rest of the chicken. Generously coat entire surface of the chicken with cooking spray.
Oven: Place parchment paper on the baking sheet. Add coconut chicken and bake for 15- 20 minutes. Flipping halfway through (after 10 minutes).
Air Fryer: Place coconut chicken in the basket. Cook for 10 minutes or until flakes are toasted.
Flipping half way through (after 5-6 minutes). (Depending on the size of your air fryer: repeat this step as necessary).
Mix the two ingredients together in a bowl. Set aside until ready to eat.
Serve & enjoy!
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Coconut Popcorn Chicken (Oven & Air Fryer) with Thai Chili Sauce
Ingredients
- 2 lbs chicken breast
- 3 cups sweeten coconut flakes
- ½ cup cornstarch
- 2 extra large eggs or 3 large eggs beaten
Thai Chili Sauce
- ½ cup sweet Thai chili sauce
- 2 tbsp ketchup
Instructions
- Preheat the oven or air fryer to 400°F.
- Clean, pat the chicken breasts dry with paper towel(s). Cut the breasts into 1"-1.5"cubes.
- Coat the chicken cubes with cornstarch (shake off the excess). Drench the chicken in the beaten eggs. Then coat with coconut flakes. Transfer to a plate/cutting board. Continue with the rest of the chicken. Generously coat entire surface of the chicken with cooking spray.
- Oven: Place parchment paper on the baking sheet. Add coconut chicken and bake for 15- 20 minutes. Flipping halfway through (after 10 minutes).Air Fryer: Place coconut chicken in the basket. Cook for 10 minutes or until flakes are toasted. Flipping half way through (after 5-6 minutes). (Depending on the size of your air fryer: repeat this step as necessary).
Sauce
- Mix the two ingredients together in a bowl. Set aside until ready to eat.
Serve & enjoy!
Video
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