Paleo Cilantro Lime Coconut Popcorn Chicken

I made this last night for our family's stay at home New Year's Eve Party! 

I have tried a few different methods but I didnt want to post the instructions until I was able to get the popcorn chicken to come out crispy.

It is very easy to make and doesnt have to look perfect.  In fact it looks great when all the pieces are different shapes and sizes. 

This would be a great recipe to have the kids assist with in the kitchen!

This dish has an amazing flavour that is tangy, tropical and a little bit spicy.

Texture and flavour was very important for me with this dish because my son with ASD is very picky about texture and if the coconut flavour was overpowering,  my husband wouldn't enjoy it.

I am proud to say it turned out perfect and everyone gobbled it up!

I served it as an appetizer while everyone was waiting on my chicken wings!

INGREDIENTS :

6 Boneless chicken thighs visible fat removed

1/2 cup finely chopped sweet onion

1/2 cup chopped fresh cilantro

1 can coconut milk

1 cup Unsweetened shredded coconut

1 tbsp sriracha chili sauce

1 tbsp garlic powder

1.5 tsp cumin

1 tbsp onion powder

1.5 tsp smoked paprika

Sea salt to taste

1 egg

Juice of 1/2 lime

Zest of 1/2 lime

2 tbsp coconut oil divided (for frying)

INSTRUCTIONS :

Preheat oven to 375

Chop the Boneless chicken thighs into small pieces and add to the food processor

Add the diced sweet onion to the food processor

Add the cilantro to the food processor

Add all of the spices, chili sauce, egg, lime juice and zest and pulse until the mixture is liquidy but still chunky.

You want to be able to grab the mixture with your hands and roll into bite size balls

Put the coconut milk into a bowl

Put the shredded coconut into another bowl

Line a baking sheet with parchment paper

Place 1 tbsp of the coconut oil in a non stick skillet and heat to medium

The oils should be good and hot before adding the chicken

This is the tough part because you have to move fast!

Using your hands, take a small amount of the chicken mixture and roll into a ball (dont worry if it doesnt form a perfect ball).  I started with larger balls but then moved to smaller sized pieces as it was quicker to fry and turned out better.

Coat the ball in the coconut milk first and then roll in the shredded coconut

Add to the pan and fry each piece until golden brown on all sides (about 5 mins)

Place each piece on the baking sheet lined with parchment paper

I did about half the chicken mixture and then rinsed my pan and finished frying the other half.

Once all pieces are fried, bake in oven for 15-20 mins turning over once until cooked thoroughly and crispy. 

I served this with  Mr. Spice organic gluten free honey bbq sauce.

I do make my own bbq sauce and sometimes add raw honey to it but this sauce is great and easy!