Lemon, Thyme & Quinoa Crusted “Popcorn” Chicken with Coconut Lime Dipping Sauce

Popcorn Chicken

This is a delicious recipe by the team at Warren & Holt: our favourite wholefoods eatery in Marrickville.


  • 2 x chicken breast fillets, diced into 1x1cm pieces
  • 1 lemon, zest
  • 1 cup quinoa flakes
  • 3 sprigs fresh thyme leaves
  • Dried chilli flakes, to taste
  • 1 tablespoon arrowroot
  • 5 eggs, lightly whisked
  • Ghee for frying


  • 2 tbsp Coco Tribe natural coconut yoghurt
  • Salt flakes to taste
  • Drizzle Australian extra virgin olive oil
  • Squeeze lime juice (can substitute for lemon)


Start with three bowls. Combine quinoa flakes, lemon zest, chilli flakes and thyme leaves in a bowl. Fill another bowl with arrowroot. Fill a final bowl with the eggs and lightly beat using a whisk or fork. Lightly coat each chicken piece in arrowroot, followed by egg and the quinoa mixture.

Heat a small amount of ghee in a fry pan. Add chicken and cook chicken until golden and cooked through. While cooking, mix dipping sauce ingredients in a bowl, season to taste.

tedy altree-williams