Take it from our Test Kitchen: Sweet Chili Popcorn Chicken is, quite literally, a “party in your mouth.” Each bite is coated in a toasted coconut-panko breading that’s irresistibly crunchy and slightly sweet, perfectly balanced by a sticky-sweet chili glaze. And the kicker? They’re baked—not fried—but you’d never guess it from the delicious texture.
Sticky, crispy, tender, and downright addictive, this dish is one you’ll be reaching for again and again. As recipe taster Liz Mervosh shared, “Dang, I could eat 15 of these.”
Ingredients
Chicken
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1 cup panko (Japanese-style breadcrumbs)
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1 cup unsweetened shredded coconut
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3 tablespoons canola oil, divided
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1/4 cup cornstarch
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1/4 cup mayonnaise
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1 tablespoon sweet chili sauce (such as Mae Ploy®)
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1/2 teaspoon ground ginger
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1/2 teaspoon garlic powder
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1/2 teaspoon kosher salt
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1/2 teaspoon onion powder
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1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
Sweet Chili Sauce
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1/2 cup sweet chili sauce (such Mae Ploy®)
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2 tablespoons ketchup
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2 tablespoons lower-sodium soy sauce or tamari
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2 tablespoons fresh lime juice (from 1 lime)
Additional Ingredients
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thinly sliced scallions
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toasted sesame seeds
Directions
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Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
Dotdash Meredith Food Studios
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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.
Dotdash Meredith Food Studios
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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.
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Stir together mayonnaise, sweet chili sauce, ginger, garlic powder, salt, and onion powder in a medium bowl. Add chicken pieces and toss to coat.
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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.
Dotdash Meredith Food Studios
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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.
Dotdash Meredith Food Studios
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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.
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Transfer chicken to a bowl and sprinkle with scallions and sesame seeds. Serve immediately.
Dotdash Meredith Food Studios
Air-Fry Instructions
Preheat air fryer to 375 degrees F (190 degrees C) for 3 minutes. Arrange about 1 1/2 cups of the breaded chicken evenly in basket, with about 1 to 2 inches between each piece. Cook until a thermometer inserted in the thickest part of the largest chicken piece registers at least 165 degrees F (74 degrees C), about 12 minutes.
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 786 | Calories |
| 48g | Fat |
| 58g | Carbs |
| 35g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 786 | |
| % Daily Value * | |
| Total Fat 48g | 61% |
| Saturated Fat 18g | 90% |
| Cholesterol 144mg | 48% |
| Sodium 1238mg | 54% |
| Total Carbohydrate 58g | 21% |
| Dietary Fiber 6g | 22% |
| Total Sugars 24g | |
| Protein 35g | 70% |
| Vitamin C 5mg | 6% |
| Calcium 148mg | 11% |
| Iron 5mg | 26% |
| Potassium 589mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
