Thai Peanut and Popcorn Crusted Chicken

Thai Peanut and Popcorn Crusted Chicken

  • Prep: 10 min
  • Cook Time: 25 min
  • Total: 35 min
  • Serving: 4

Popcorn add texture and crunch to Thai Peanut and Popcorn Crusted Chicken.


  • 2 cups popped popcorn
  • 1/2 cup peanuts, chopped
  • 1 egg
  • 1 teaspoon soy sauce
  • 1 garlic clove, minced
  • 1/2 teaspoon hot pepper sauce
  • 3 tablespoons vegetable oil
  • 4 boneless, skinless chicken breasts
  • Thai Peanut Sauce: 3 tablespoons peanut butter
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 tablespoon lime juice
  • 1/2 teaspoon hot pepper sauce


  1. Preheat oven to 350 degrees F. Process popcorn in a blender or food processor until ground. Pour into a shallow dish; stir in peanuts and set aside.
  2. In another shallow dish, whisk egg, soy sauce, garlic and hot sauce until blended; set aside.
  3. Heat oil in a large, oven proof skillet over medium high heat. Dip chicken first in egg mixture and then in popcorn mixture until well coated. Place in skillet and brown on both sides; about 3 minutes per side. Place skillet in oven 15 minutes or until chicken is cooked through.
  4. Make sauce: Whisk all ingredients in a small bowl and blend thoroughly. Serve with chicken.


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