Popcorn Chicken With Mango Coconut Dipping Sauce by Dapur Sinolin

Popcorn Chicken With Mango Coconut Dipping Sauce by Dapur Sinolin


For the popcorn chicken:

  • 1½ lbs boneless skinless chicken breast, cut into 1-inch chunks
  • 2 cups buttermilk
  • 2 tbsps hot sauce
  • 2 cloves garlic, smashed
  • ½ tsp dried thyme
  • Salt and pepper, to taste
  • 1 cup flour
  • 2 eggs, beaten
  • 3 cups panko breadcrumbs or crushed rice crispy cereal
  • Cooking spray

For the mango coconut dipping sauce:

  • 1 cup frozen mango chunks, thawed
  • ⅓ cup coconut cream
  • 1 tsp lime juice
  • 1 tbsp honey
  • ½ tbsp hot sauce


  1. In a large bowl or ziplock bag, combine chicken, buttermilk, hot sauce, garlic, thyme, salt and pepper, to taste. Refrigerate and allow to marinate for at least one hour, preferably overnight.
  2. Preheat oven to 400F. Line a baking sheet with parchment paper.
  3. Working one piece at a time, dip chicken into the flour until lightly coated, then dip in eggs and roll in the breadcrumbs. Place the chicken on the prepared baking sheet. Repeat with the remaining chicken.
  4. Bake for 15 to 20 minutes or until the chicken pieces are cooked though and the coating is crispy and lightly golden brown.
  5. To make the mango coconut dipping sauce, combine all of the ingredients for the sauce in a blender or food processor and process until smooth. Serve popcorn chicken with the sauce.

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