Coconut Popcorn Chicken with Sweet Thai Chili Lime Sauce.
Switching up Monday night with my (oven-fried) Coconut Popcorn Chicken. This coconut “popcorn” chicken is breaded in sweet coconut, oven-baked, then dipped in a spicy, tangy Thai chili lime sauce. Add a creamy honey mustard sauce for an extra dip…you’ll be so glad you did! This is what I call at-home takeout. And yes, these popcorn chicken bites are even healthier than takeout because they’re baked, not fried…plus so much tastier. Serve with steamed rice or oven-baked french fries and veggies for an easy Thai inspired dinner that’s different, sweet, spicy, and full of flavor.
I’m always getting asked where I get inspiration from, and the truth is that my inspiration comes from various places. It can come from my family, the seasons, a simple photo, or even a flower. I can find inspiration for new recipes in almost anything, even the most random items.
This fun coconutty popcorn chicken however? Well, the inspiration for this one came from an overflowing stock of sweet Thai chili sauce. We accidentally ordered ten bottles of this sweet and spicy sauce. And while it’s a sauce I love, I don’t use it that often to warrant 10 whole bottles.
This got me thinking, what can I do with all that sauce? Which is when the idea came to me to make coconut chicken. Sure, I’ve heard of coconut shrimp, but coconut chicken wasn’t something I’ve personally seen (although I’m sure it’s out there). The thought of coconut-crusted chicken dipped in a sweet and tangy Thai chili sauce was way too enticing. I had to at least test out. With my oldest brother quarantined here with us in Colorado, I figured now is as good a time as any.
Creighton loves any kind of breaded chicken, especially popcorn chicken. Or chicken nuggets as he prefers to call them. And while I wasn’t sure how he’d feel about the coconut breading, Creighton said these were some of the best “chicken nuggets” he’s ever had.
He also said, it’s all about the sauces…you gotta have both the chili and the honey mustard.
The steps.
To start, mix up the creamy mustard and toss it with the trimmed chicken tenders. The creamy mustard is our “glue”, it helps adhere the shredded coconut onto the chicken.
Next, combine unsweetened coconut with Panko breadcrumbs. The shredded coconut is the KEY flavor here. As the chicken bakes in the oven, the coconut “fries” and becomes sweet, nutty, and extra crisp.
Tip? Pulse the coconut in the food processor to really break the shreds down into a fine crumb. If you don’t have a food processor, try to find this brand of shredded coconut, which comes very finely shredded. This step is not a must, but I did find the chicken to cook up nicer with a finely shredded coconut versus the small shreds of coconut that are much more common in the store-bought brands.
Next, bake the chicken in the oven until it crisps all over. My secret is to gently dab/brush the chicken with olive oil before it bakes. This helps the coating to really crisp up nicely in the oven. You can’t skip this step, it’s crucial.
On to the Thai and mustard sauces.
No popcorn chicken is complete without a dipping sauce…or two. As I said, I paired this coconut popcorn chicken with a sweet Thai chili sauce using this sauce as my base. I then added a couple tablespoons of ketchup, garlic, and plenty of fresh lime zest and juice. It takes seconds to put together and is truly what I call, an addicting sauce. Think sweet, tangy, and just a touch spicy.
And then, because I felt like we also needed a creamy sauce, I did a simple honey mustard. It’s sweet and creamy, which balances out the heat from the chili sauce. You can skip this sauce if you don’t care for it, but I’d highly recommend using both sauces together. You then get a little sticky sweet and spicy sauce mixed in with a little creamy honey mustard.
It is SO GOOD!
Bake the chicken, then serve it up along with the Thai and mustard sauces. Add steamed rice and broccoli to complete the meal. Dinner equals done.
To sum things up, the chicken is crispy, coconutty, and very addicting. The sauce is spicy, yet sweet and tangy. Put everything together and you’ll have tangy, salty, sweet, coconutty, and spicy popcorn chicken. The most delicious flavors.
Added bonus? Many of these ingredients can easily be found in your pantry and your freezer. With such a large family, I always try to keep chicken tenders in the freezer at all times. They thaw much quicker than chicken breasts, and they make for a great last-minute popcorn chicken. The rest of the ingredients are all taken from the pantry shelves…unsweetened coconut, Panko breadcrumbs, seasonings, and spices.
Just add fresh limes and cilantro.
And with that, who’s ready for a fun, different, and delicious Monday night dinner?
Lastly, if you make this coconut popcorn chicken with sweet Thai chili lime sauce, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the Video:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Coconut Popcorn Chicken with Sweet Thai Chili Lime Sauce
A fun and delicious last-minute recipe using pantry staple ingredients...this is what I call at-home takeout!
Ingredients
- 1 tablespoon dijon mustard
- 1/4 cup plain Greek yogurt, sour cream, or olive oil mayo
- 2 pounds boneless chicken breasts, cut into 2 inch cubes
- 1 1/2 cups shredded unsweetened coconut
- 1/2 cup Panko breadcrumbs
- 1/2 teaspoon paprika
- kosher salt and black pepper
- extra virgin olive oil, for brushing
Sweet Thai Chili Lime Sauce
- 1/4 cup sweet Thai chili sauce
- 2 tablespoons ketchup
- 1-2 cloves garlic, grated
- zest and juice from 1 lime, plus more for serving
- creamy honey mustard, for serving (optional)
Instructions
-
1. In a bowl, whisk together the mustard and yogurt. Add the chicken and toss well to coat.
2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
3. Add the coconut, Panko, paprika, and a pinch each of salt and pepper to a medium-sized bowl. Stir to combine.
4. Remove each piece of chicken from the mustard mix, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush/drizzle the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.
5. Meanwhile, make the chili sauce. Combine all ingredients in a bowl.
6. Serve the chicken topped with flaky salt, fresh cilantro, limes, and the Sweet Thai Chili Lime Sauce for dipping. Add creamy honey mustard for a little double-dip. Enjoy!
Recipe Notes
Creamy Honey Mustard: Combine 1/4 dijon mustard, 1/4 cup honey, 1/4 cup sour cream or plain Greek Yogurt, 1 tablespoon olive oil, and a pinch of cayenne pepper in a bowl until smooth. Season with salt.
Sweet Thai Chili Sauce: this is my favorite brand of sweet Thai chili sauce.
Our Favorite Recipes
Antipasto Pasta Salad with Herby Parmesan Vinaigrette.
Looks SO GOOD!!!
Thank you so much Julia! xTieghan
I can’t wait to try this. I’ve been making coconut chicken for years but usually do it with frank red hot. A different style sauce would be amazing.
I hope you love this recipe, Cassie! Thank you so much! xTieghan
Looks amazing! I can’t do wheat – what if you used 2 cups of shredded coconut and no panko?
Hi Kathy,
I am not sure how all coconut would turn out, I am afraid you would not get a crispy outside. I would recommend using GF breadcrumbs in place of the Panko. I hope you love recipe, please let me know if you have any other questions! xTieghan
Any suggestion on how to make this vegetarian? Would cauliflower work?
Hi,
Yes cauliflower would be great to use! I hope you love recipe, please let me know if you have any other questions! xTieghan
These look so delicious and simple! Need to try this ASAP!
xo Jessica
My Style Vita
I hope you try this and love it Jes! Thank you! xTieghan
Made this tonight. Very easy and tasty!
Thank you so much Ann! xTieghan
Can’t wait to make this! What do you suggest as a side dish?
Hi Pamela,
I would do some white rice and a veggie like broccoli or Brussels sprouts! I hope you love the recipe, please let me know if you have any other questions! xTieghan
These look so amazing! Would it still work to leave the mustard out of the Greek yogurt coating or is it necessary for the… I guess structural integrity of the crispy chicken?
Hi Katie,
You can leave the mustard out, you may need to use some extra yogurt. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Delish. Dipping sauces excellent!
Thank you so much Mary! xTieghan
I’d eat this!
Thank you so much Ruth! xTieghan
I hope you try it! Thank you Ruth! xTieghan
Hey Tieghan, just outta curiosity, what did we finally name the adorable baby goats 😛 ?
Hi Natala,
Yes! We named them Coffee, Milk, and Cream!
Everything you make looks and sounds amazing. There’s gluten free panko available and it is bomb.
You are too kind! Also, yes so glad there is so you can try this! I hope you love it! xTieghan
I made this yesterday evening and it was awesome. Not a speck leftover! Also the creamy honey mustard sauce was amazing! Thank you!
So amazing to hear! Thank you Carol! xTieghan
made this last night and it was easy and delicious! will def be making again
Thank you so much Rory! xTieghan
You have to make these! Super easy, healthier than regular chicken nuggets, and tastes SO good!
Thank you so much Vanessa! xTieghan
Hmmm… Would this taste good with shrimp instead of chicken?
I think it would taste great with shrimp! Please let me know if you have any other questions! xTieghan
Do you have any tips on drizzling the olive oil? I don’t get evenly crispy chicken like you do. I get pieces that have olive oil on them and then dry bread crumbs… do you toss them around in olive oil? Just drizzling doesn’t seem to work for me. About how much oil do you use?
Hi Gina,
You could toss them in olive oil or just drizzle the olive oil on each piece. Please let me know if you have any other questions! xTieghan
Delicious! When I got back from the grocery store, I had bought sweetened coconut flakes. Oops. Not wanting to go back to the store, I used them anyway. Also, I used spicy brown mustard as there was no Dijon mustard in the refrigerator. Another oops. I was skeptical of adding ketchup to the sweet chili sauce, but found the sauce to be delicious – the lime made it IMO! Great flavor! Thank you!
Hi Mary! That is so great this came together with what you had on hand! Thank you so much for trying it! xTieghan
Looking forward to trying this recipe, any ideas or input on using an air fryer instead of baking?
Hi Melissa,
So sorry but I don’t own an air fryer and have never used one so I do not feel comfortable advising you to do so. I hope you love the recipe, please let me know if you have any other questions! xTieghan
The whole family loved it! The sauces are worth making also
Thank you! I am really happy to hear that! xTieghan
Just made this tonight and it was perfect! It tasted like some amazing coconut dish I’d get in Hawaii and the dipping sauce truly took the dish to the next level. I’ll be making this again for sure. Thanks for the recipe!
Aw that is the best when a recipe brings back good memories! Thank you for trying this one, I hope you continue to enjoy this and others! xTieghan
I made these in my air fryer. They were SO yummy!!
Love to hear that! Thank you Briana! xTieghan
It was edible and taste somewhat OK-ish, reminded me of high school cafeteria. Hopefully next time I pick something it will be better.
Oh jeez.. that does not sound too good! Is there anything I can help you with? Please let me know! xTieghan
Is it ok to use sweetened coconut instead of unsweetened? Making this tonight and the instacart shopper replaced it!
Hi Emma! Yes that should work fine! I hope you love this recipe! xTieghan
I made this tonight and served it with your Oven Baked Tuscan Fries, (and some Asian style green beans.) It was delicious! We loved the sauces! The chicken was very tasty but did not get as crispy as yours.. (I drizzled the oil over it, but next time I will brush some on each piece.) I am a new follower, and enjoying all your posts! Thank you very much!
Thank you Cathee! That is so great to hear! xTieghan
I love the taste of this but some of my coconut flakes burned so it doesnt look as good as it tastes! Any recommendations for next time?
Hi Shruti,
Thanks so much for trying the recipe! Make sure your coconut flakes are finely ground and be sure to coat the chicken will olive oil before baking. Please let me know if you have any other questions! xTieghan
Delicious recipe! I made this tonight and my toddler devoured it! Thank you for sharing. Love your recipes and photography!
Wow that is so amazing! Thank you os much Maria! xTieghan
Made these today. Pretty simple and so yummy. I could slurp the creamy mustard dipping sauce by the spoonful it was that good.
Thank you so much Dawn! I am really glad this turned out so well for you! xTieghan
The chicken and Thai sauce were delicious. We’ll be making it again soon.
Thank you Alyson! That is so great to hear! xTieghan
Can I leave out the coconut flakes??
Hi Karen,
Yes that is okay to do just add some extra Panko. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I just made these. They are awesome!!!!
Thank you so much Michele! xTieghan
this was a 10/10 recipe!!! I am stuffed. so good. Cook time was longer than listed as the coconut and panko took longer to brown up, I eventually set it to broil
I am so happy to hear that!! Thank you so much Stacey! xTieghan
do you think this recipe would be made with cauliflower instead of chicken? looks great!
Hi Kate! Yes I think it will be great! I hope you love this recipe! xTieghan
Hi Tieghan,
I absolutely loved this recipe it was all amazing!! For some reason I ran out of the coconut panko mixture before I ran out of chicken It could have been i cut way to much chicken. The flavors are outstanding!! Recently, I was having a conversation with my friend who is a photographer and helps with my food business. I told him most of the food I cook comes from either your blog or cookbook. He asked me why this was the case. Simply, put you are one of the few that know how to elevate a recipe to the next level Everything you make looks so delicious and taste amazing!! Your recipes inspire me and make cooking even more fun. Whenever I cook for someone it’s your food I want to cook for them. Thank you for the inspiration!!
Oh wow!! That is so amazing to hear Mike! I am really glad you enjoy my recipes and photos! That is part of the fun haha. Thank you! xTieghan
Super easy and delicious!
Thank you so much Laura! xTieghan
Hi! This looks delicious! Would avocado mayo work? Trying to use what I have in the fridge! Thank you
Hi Laura,
Sure that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hello! Making this right now and want to clarify ingredient for honey mustard dipping sauce—is it 1/4 cup of mustard along the the 1/4 cup sour cream and 1/4 cup honey?
Hi Terri,
Yes those measurements are correct. I hope you love the recipe, please let me know if you have any other questions! xTieghan
So delicious, was surprised at how juicy the chicken turned out! This will be on regular rotation. Reminded me of Coconut shrimp in Hawaii. Thank you!
Love that! Thank you so much for trying this Sophie! xTieghan
Highly recommend the coconut popcorn chicken with sweet Thai chili with lime sauce. It’s easy to make and be sure to double up the portion for the chili sauce. It tastes
So GOOD with the coconut chicken.
Thank you so much Sally! xTieghan
Help… the sauces were awesome..however the chicken did not brown as the picture u show…I used a whole skinless boneless chicken breast cut into to cubes as you say …however going back to ur instructions you say in another mention to use chicken tenders…help
Hi Roxanne,
Chicken breast or tenders will work because regardless you are cutting them into bite size pieces. Next time be sure to coat them in a nice drizzle of olive oil, this will help to crisp them. Thanks for trying the recipe! xTieghan
How much mustard in the honey mustard sauce? It reads “1/4” – is it 1/4 cup like the other ingredients? Just want to be sure!
Just made these for a quick dinner tonight and everyone loved them. I will be making these again.
That is amazing to hear! Thank you for trying this one, Linda! xTieghan
Getting my kids to eat outside of their norm can be difficult… but this definitely worked for my picky eaters! I sprayed my chicken with a pump or two of olive oil from a spray bottle instead of drizzling it (I’m heavy handed) and instead of topping the chicken with cilantro, I chopped some and added it to the dipping sauce (because it looks less like leafy green stuff that way). My boys and husband devoured it! I didn’t get a pic, as they ate most of it before it hit the table. This is definitely going into rotation. Thanks so much for this recipe!
Wow yes!! I am really glad this recipe is great for picky eaters! Thank you so much for giving this one a try, Brit! xTieghan
I’m so happy I found this recipe! I grew up with my mom making coconut popcorn chicken for us and this was so close to my memory of it! I used corn flakes instead of breadcrumbs to make gf (pulsed in blender), and did coconut oil instead of olive. I flipped the chicken after 15ish minutes to crisp both sides. So so tasty, thank you!
Sounds like it turned out amazing for you! Thank you for trying this Emily! xTieghan
I saw this and just knew that I had to make them! It’s now a home favourite and I cannot stop raving to everyone how amazing they are.
Yes! I am so glad you decided to try it! Thank you Michaela! xTieghan
Honey mustard saucensays 1/2 Dijon mustard. 1/2 tsp or T or what? Thanks!
Hi Annette,
Sorry it is 1/4 cup of dijon mustard. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was delicious! I would add more seasoning to the chicken, the sour cream/dijon mixture, and the breading next time! Great recipe!
That is amazing to hear! Thank you so much Crissy! xTieghan
I didn’t really cook much before quarantine (I’m a baker), but after eating tons of comfort foods, I started looking for some healthier recipes and this one popped up in my IG feed. I tried it two weeks ago and LOVED it! Just made it again. I did run out of breadcrumbs each time, so I might up the amount of coconut + panko by half, but I might just be laying the breadcrumbs on thick! This recipe is SO GOOD. And it’s really fast. And, even if you pretty new to home cooking, it’s totally worth it. (I didn’t use the dipping sauce.) Also, even if you *do* run out of breadcrumbs, the yogurt + mustard combo makes the chicken super moist. So, either way, you’re golden. Thank you for such a great recipe!
Hi Rebecca! I am so glad you gave this recipe a try and it turned out amazing for you! Thank you so much! xTieghan
What is the measurement on mustard for the creamy mustard dipping sauce?? Above just says 1/4…
Hi Sheryl,
It is 1/4 cup of honey mustard. I hope you love the recipe, please let me know if you have any other questions! xTieghan
These are so delicious! The flavor was great and I will definitely be making again. Do you think that it would be okay to make these a few hours ahead of time and just pop them in the oven again to heat before eating?
Hi Sophia,
So glad you enjoyed the recipe! Yes I think that would be totally fine to do! xTieghan
I definitely overcooked this and it was a big ol burnt/dried out fail. Alas, I will have to try again. The coconut doesn’t get as golden as I’d expected. Warning y’all, don’t look for crispy brown tops.
Hi Shelby! I am really sorry to hear that! Is there anything I can help with? xTieghan
The chicken was moist, but I found it very one dimensional flavor wise: it just tasted like coconut. I would have preferred more mustard or something.
Hi D! I am sorry to hear that! Is there anything I can help you with? xTieghan
For the creamy honey mustard sauce it says 1/4 Dijon. What is the measurement for this (cup, tbsp, tsp, etc?).
Made these tonight and HUGE hit. Absolutely delicious, loved by my toddlers and husband. Thank you so much!!
Thank you for trying this Beth! xTieghan
I made these and they were tasty but they definitely didn’t get crispy or golden, they were pretty much white, with some crispy golden parts. For the most part they were pretty mushy on the outside which was a bummer. I had the same problem with the mustard pretzel chicken recipe, I don’t think that the mayo-mustard combo works for me if I want to get crispy/browned chicken.
Thank you Becca! Is there anything I can help with? xTieghan
This was so good! Love that it was oven fried. Only thing I would do differently is add a bit more salt to the crumb mix, I was too conservative with it. The sauces were fabulous! My favorite was the the creamy honey mustard. Thank you, great recipe!
Thank you so much Jenny! xTieghan
5 stars for being super easy and really tasty. I was too lazy to make your dipping sauce, so I only used a Ginger Sweet Thai Chili dipping sauce I already had on hand. I did find towards the end of baking time that my chicken wasn’t browning/crisping up as much as I would like (maybe I put too much oil on top?) Either way, I switched the oven to broil for the last few minutes and it did the trick. Husband really enjoyed these, as I imagine kids would as well.
Hi Sher! So happy to hear that this recipe turned out so well for you! Thank you for trying it!! xTieghan
Made this recipe for my family and it was fabulous! The sauces are worth the effort.
Thank you!! xTieghan
Can you use sweetened coconut?
Hi Jaime,
Yes that is fine, your chicken will just be slightly sweeter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Sooooo good & sooooo easy! Much less mess than flour & egg dunks. I didn’t have coconut, but used parmesan cheese. Chicken was so tender! Thank you!
Thank you so much Colleen! I am so glad this turned out so well for you! xTieghan
Another great one! Next time I’ll season the breading a little more but otherwise loved it as is. Served with some roasted broccoli. My husband says the honey mustard is an absolute must and preferred it over the sweet chili sauce. Thanks for another great meal, Tieghan!
Thank you Kelly!! I am really glad this recipe turned out so well for you! xTieghan
what do you recommend as a side dish? (not rice) Thanks!
Hi Amy,
You could do a salad and homemade sweet potato fries! xTieghan
What a fun and easy dinner to prepare. We loved this recipe. I’n an avid coconut shrimp fan and I’n now a fan of coconut chicken. The dipping sauces just added additional flavor. This will probably became a weekly favorite. I did have to make more yogurt and dijon and coconut and panko to prep the chicken. I think that’s my fault though. I dipped each piece separately in the yogurt/dijon rather then mixing it together with the chicken. The coconut was shaved not shredded. I’ll process the coconut next time.
Thank you so much Val! I am really glad this turned out so well for you! xTieghan
Really delicious and very simple to make. Thanks for the recipe!
Thank you Kaala! I am really glad this turned out so well for you! xTieghan
I am planning to make this for dinner tonight as it looks delicious. Have you had any experience making this in an air fryer? If so what would be the time/temp? Thanks!!
Hi Amber,
So sorry I have never used an air fryer. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi there! Can these be frozen and re-heated in the oven?
Hi Jordan,
Yes that would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was so delicious. I used thighs in place of breasts, and because I didn’t thoroughly read the recipe, i mixed all the chicken ingredients together instead of dredging (which ended up being easier)! I also halved the sauce recipes, since I was only cooking for two. Another winner, Tieghan!
Thank you Lonnie! I am really glad this turned out so well for you! xTieghan
Made this today and it was awesome! I also made a couple of them with tofu and it was just as good.
That is so great to hear! Thank you Julie! xTieghan
Made this tonight. So easy and delicious, plus it’s toddler approved. My daughter loved it! Thank you for all the amazing recipes!
Thank you so much Kylie! xTieghan
Made this and was by far my fav recipe so far! Just bought both your books so much more to come!
I ran out of parchment paper – could I use foil or just a greased pan?
Hi Ashley,
Thank you so much for ordering the books! Yes foil or a greased pan will do the trick! I hope you love the recipe, please let me know if you have any other questions! xTieghan
tasted great but the piece didnt hold their crisp on the plate – did I do something wrong?
Hi Serra,
Thanks for trying the recipe. I am wondering how long you may have let them sit for? Please let me know how I can help! xTieghan
SO TASTY! Seriously can’t wait to make this again, it was a hit! And the sweet lime sauce was perfect
Thank you Erin! That is so great to hear! xTieghan
I made this last night and subbed a few things to make it vegan (coconut milk yogurt instead of greek yogurt and cauliflower instead of chicken) and it was amazing! This will definitely be in my family’s regular rotation!
Sounds amazing! Thank you for trying this Jackie! xTieghan
Oh my goodness girl this chicken is the bomb dot com and I could legit eat it all day with the two sauces…like seriously come on!!!😩🤤😍😃110% nailed it!
Haha you are too kind!! I am really glad this turned out so well for you, Becca! xTieghan
This was perfect, the panko shredded coconut made a perfect combo, I made four pounds thinking we’d have a little extra, it was all devoured. I accidentally marinated the chicken overnight (and then re-read the recipe, ups bad me). A definite keeper, all other breaded chicken recipes pale in comparison.
I am really glad you have been loving this one! Thank you so much! xTieghan
These were so good! I had a ton leftover and reheated them in the air fryer – totally recommend this to anyone with leftovers and an air fryer! Delicious and loved the sauces.
Thank you Emma! xTieghan
So so so good!! My boyfriend took 3 servings! We love it so much! Thank you so much for blessing us with this gem of a recipe.
Side not : the chicken doesn’t the color that yours did in the photos but nevertheless it was amazing.
Wow yes!! I am really glad this turned out so well for you, Rush! Tieghan
Delicious! So flavorful and my whole family loved which is impossible! Thank you for this great recipe!
Thank you Mary!! xTieghan
This was delicious! Easy to make and the coconut flavor wasn’t overpowering. Added a simple side of steamed broccoli and the chili sauce paired great with the veggies too.
Thank you Carolynn! That is so great to hear! xTieghan
For the Dijon Mustard, 1/4 of what? A cup, a teaspoon?
Hey Carol,
Sorry for the confusion, you want to use 1/4 cup of dijon mustard. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This dish was sooooooooooo good! I made it with your Tahdig and it was a huge hit!
I am so happy to hear that Kristy!! Thank you for trying this! xTieghan
I love these so much! I’ve made the recipe about four times so far! It’s become a part of our dinner rotation! Even my 4 year old loves it!!
Thank you so much Nicole! I am really glad you both love this one! xTieghan
Do you use 1/4 cup of Dijon mustard for the mustard sauce? I doesn’t have the cup, treaspoon, etc,, Hoping to make this today! Love, love, love your recipies!
Hey Jenny,
So sorry for the confusion, yes it is 1/4 cup of dijon. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe sounds delicious but I’m vegetarian. Do think tofu or plant based chicken could be used as a substitute?
Hey Zoe,
Yes either of those options would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Another amazing, easy, delicious recipe from HBH! The coconut coating on these chicken bites make them not only super flavorful but also the perfect amount of crunch! The sauce is a must make to complete the meal!
Thank you Bailee! xTieghan
Super tasty! I have tried it with chicken as well as with fish and it always turns out great
Thank you Laura! xTieghan
This looks amazing and I can’t wait to try it. My question is about the honey mustard sauce. You wrote “Combine 1/4 dijon mustard.” Is this 1/4 cup? Thank you!
Hey Deidre,
Sorry for the confusion, yes it is 1/2 cup of dijon mustard. I hope you love the recipe, please let me know if you have any other questions! xTieghan
It was great! Wonder if we could toast coconut and panko a bit in the oven before breading to get crispier bites!
Hey Cameron,
Thanks for trying the recipe! Sure you could try doing that. Please let me know if you have any other questions! xTieghan
So delicious! I don’t cook a lot and this was so easy and so yummy! I didn’t read your tip about the coconut so mine aren’t as nice as yours; but all good! I’ll definitely make it again and will remember next time 😊
Thank you so much! I am really glad this recipe turned out so well for you! xTieghan
Absolutely loved this recipe it came together so easily and everyone agreed it’s a keeper… The Thai Chili Lime Sauce & The Mustard Honey sauce are a must. My husband is already looking for things to use the leftover sauce on ..Thanks for another wonderful recipe
Thank you so much Dee! xTieghan
This dish was so filling and great with sweet potato fries and steamed broccoli. I really enjoyed the coating on the chicken and the creamy honey mustard was 10/10!
Thank you!! I am really glad this turned out so well for you! xTieghan
This was easy to put together and so flavourful ( as with most HBH recipes). The creamy mustard sauce is a must try but both were so good. Will make this again for sure
Thank you so much Jasmine! I am really happy this recipe turned out so amazing for you! xTieghan
Made this tonight and I’m so proud! Feels like I made something fancy 😉 Used French’s mustard as we didn’t have Dijon and it turned out great. I also made a few pieces flat and long, the shape of chicken strips so they were a bit more kid friendly to eat. Chili sauce was awesome, make sure you make it! I also had to use half sweetened and half unsweetened coconut and it was delish.
Love to hear that! Thank you so much Shannon! xTieghan
Discovered these nugs about a month ago and I’m already on my third time making them. So. Good.
Thank you so much Kristy! xTieghan
Have you tried this in the air fryer yet??
Hey Marley,
Sorry I have not tried this in the air fryer! I hope you love the recipe. Happy Holidays! xTieghan
There is no unit of measurement for the Dijon mustard in the Creamy Honey Mustard Sauce. 1/4 t, 1/4 c??
Hi Lisle, I am so sorry for the trouble. You can use however much sauce you’d like. 1/4 cup should be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! And Happy New Year! xTieghan
Absolutely incredible. Melt-in-your-mouth good!! I’ve made them a few times now, and they’re a huge hit with the whole family
Hey Katie,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
Absolutely delicious … I just can’t get enough of these recipes!! Making one every single day! I also made this gluten free just by buying gluten free panko bread crumbs – I also made it dairy free by using almond milk plain yogurt. you can also substitute with coconut unflavored plain yogurt. Thanks for coming up with this, delicious!!!!
Hey Rachel,
Thanks for making the recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan
Looks delicious! What else can I use instead of the Thrive Thai sweet chili sauce for the SWEET THAI CHILI LIME SAUCE? Live abroad and can’t find bottled Thai sweet chili sauce :/
Hey Pia,
Do you have access to any kind of Thai chili sauce? I would use what you can find:) I hope you love the recipe! xTieghan
Any way to make this dairy free? Thanks!
Hey Alex,
You can use your favorite dairy free substitutes in this recipe. I hope you love it! xTieghan
I love this recipe! Do you think I could put in the air fryer? How long would you recommend and at what temp?
Hey Logan,
Fantastic! Thanks so much for making this recipe, I am it was enjoyed! Sorry, I’ve never tested this recipe in the air fryer. xTieghan
Quick question – how much Dijon mustard in the creamy honey mustard? Recipe just notes “1/4”
Thank you!
Hey Kate,
Sorry for the confusion, you will want to use 1/4 cup of dijon mustard. I hope you love the recipe, please let me know if you give it a try! xTieghan
Wow! This recipe was awwwmazing.
Hey Natalie,
Fantastic! I am thrilled this recipe was enjoyed, thanks for giving it a go! Happy Friday:) xTieghan
Okay made these for tonight’s dinner and I love i,t keep the recipes coming so I can make never tire of your recipes
Hey Joan,
Happy Sunday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan
Absolutely loved this recipe! I can’t have gluten so I swapped the panko for ground pork rinds and you’d never know it. Also, that made it more keto-friendly. Next time I’ll put my shredded coconut in the food processor to make it more finely ground. Thank you for your fabulous recipes!
Hey Alicia,
Awesome! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
This coconut popcorn chicken with sweet thai chili lime sauce recipe is AMAZING! I loved everything about it- how easy the recipe was to follow to how great it tastes! The Thai Chili and Honey Mustard sauces were the PERFECT complement!! This will definitely be a “go-to” recipe in my house, thank you!!
Hey Rena,
Awesome! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
One of my favorites out of all your recipes!
Hey Julie,
Awesome! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
This recipe is amazing. Made these for dinner last week – super easy – and then enjoyed them again on a Cobb salad for lunch the following day.
I loved pairing them with some fresh cut pineapple – had me feeling like I was on vacation by the beach!!
Hey Danikka,
I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
Hi, made this yesterday with tofu cubes and the honey mustard dip and it came out great! Thank you!
Hey Lori,
Thanks a bunch for making this recipe, I am so glad it was enjoyed! xxTieghan
Another excellent recipe. Made both dips and they were delicious. The dijon mustard in the coating adds to the flavor.
Hey Sharron,
Awesome!! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have a great weekend:) xxTieghan
Wonderful tasty chicken nuggets. Will post pictures in my instagram today.
Based on this, I’ve also used tempeh, to make the nuggets vegetarian. Thank you for the inspiration.
Hey Ina,
Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan
Can this be made without coconut? I have a coconut hater so was thinking half made as per recipe and half without coconut. Looks delicious!! Thanks!
Hey there,
Yes, that would be just fine to do! I hope you love the recipe, please let me know if you give it a try! xTieghan