Coconut Popcorn Chicken (Oven & Air Fryer) with Thai Chili Sauce
Delicious coconut infused breading over tender juicy chunks of succulent chicken create taste explosions with this Thai Chili Sauce.
Servings: 6
Calories:
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.