Coconut Popcorn Chicken

  • 6
  • 20 minutes
  • 15 minutes

Ingredients

Chicken

  • 1 Tbsp mustard
  • 1/4 cup Greek yogurt
  • 2 lbs chicken breast cut in cubes
  • 1.5 cups shredded coconut (unsweetened)
  • 1/2 cup Panko breadcrumbs
  • 1/2 tsp paprika
  • salt and pepper to taste

Sauce

  • 1/4 cup sweet thai chili sauce
  • 2 Tbsp ketchup
  • 2 garlic clovesr, minced
  • zest and juice of 1 lime

Directions

  1. Preheat oven to 425 F.
  2. Mix the mustard and greek yogurt and toss in the cubed chicken.
  3. In a separate bowl, mix together the rest of the ingredients for the chicken (all the dry stuff).
  4. A few at a time, toss the mustard/yogurt coated chicken pieces in the dry mix and set on a baking sheet (I like to use a silicone mat for easy cleanup).
  5. Bake chicken for 20 minutes until crispy
  6. While the chicken is baking, mix the ingredients for the sauce.
  7. Serve chicken over rice and drizzle with the sauce.

coconut_chicken

Notes:

  • I typically am lazy and just use whatever random dipping sauce I have in the fridge instead of the mustard and ketchup. Chick-fil-a sauce has worked really well in the past.

Source: Half-Baked Harvest