Ingredients:
For the Chicken:
1 cup panko (Japanese-style breadcrumbs)
1 cup unsweetened shredded coconut
3 tablespoons canola oil, divided
1/4 cup cornstarch
1/4 cup mayonnaise
1 tablespoon sweet chili sauce (such as Mae Ploy®)
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon onion powder
1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
For the Sweet Chili Sauce:
1/2 cup sweet chili sauce (such as Mae Ploy®)
2 tablespoons ketchup
2 tablespoons lower-sodium soy sauce or tamari
2 tablespoons fresh lime juice (from 1 lime)
Additional Ingredients:
Thinly sliced scallions
Toasted sesame seeds
Directions:
Preheat & Prep: Preheat your oven to 425°F (220°C). Gather all ingredients and get ready for a tasty meal!
Prepare the Chicken:
On a large rimmed baking sheet, toss the panko breadcrumbs and shredded coconut with 2 tablespoons of oil to coat the mixture evenly. Spread it out in a single layer.
Bake for 3-4 minutes, just until golden. Once done, transfer it to a shallow dish and stir in the cornstarch.
Coat the Chicken:
Line the baking sheet with parchment paper and set it aside.
In a medium bowl, mix together the mayonnaise, sweet chili sauce, ginger, garlic powder, salt, and onion powder.
Add your chicken pieces to the bowl and toss to coat each piece evenly.
Breading the Chicken:
In batches, take the chicken pieces and toss them in the panko-coconut mixture, pressing lightly to make sure the breading sticks.
Place the coated chicken pieces on the prepared baking sheet. Drizzle the remaining 1 tablespoon of oil over them.
Let the breading set for 5 minutes.
Bake the Chicken:
Bake in the preheated oven for 18-20 minutes, flipping halfway through. The chicken is done when it reaches an internal temperature of 165°F (74°C), and the coating is golden brown.
Let the chicken rest for about 4 minutes before brushing with the sweet chili sauce.
Make the Sweet Chili Sauce:
In a small bowl, combine the sweet chili sauce, ketchup, soy sauce, and lime juice.
Once your chicken is ready, brush it generously with the sweet chili sauce.
Serve:
Transfer the chicken to a serving bowl and sprinkle with sliced scallions and toasted sesame seeds. Serve hot and enjoy the crunch!
Air-Fry Instructions:
Preheat your air fryer to 375°F (190°C) for 3 minutes.
Place the breaded chicken in the basket, leaving 1-2 inches between each piece.
Air fry for about 12 minutes, or until the internal temperature reaches 165°F (74°C).
Nutrition Facts (per serving):
Calories: 786
Total Fat: 48g
Saturated Fat: 18g
Cholesterol: 144mg
Sodium: 1238mg
Total Carbohydrates: 58g
Dietary Fiber: 6g
Total Sugars: 24g
Protein: 35g
Vitamin C: 5mg
Calcium: 148mg
Iron: 5mg
Potassium: 589mg
Give this crispy, flavorful chicken a try for your next meal! 
Whether you’re using the oven or air fryer, it’s a fun and delicious way to enjoy chicken with a sweet and spicy twist!
