Coconut Crunch Chicken Strips
Ingredients:
- chicken breasts, skinless, boneless - 2
- curry powder - pinch
- salt and pepper -
- cayenne pepper - pinch
- flour - 1/2 cup
- eggs - 2
- sweetened, shredded coconut - 2 cups
- chives, finely minced - 1 T
- mayonnaise - 1/2 cup
- frozen mango chunks. thawed - 1/2 cup
- fresh cilantro leaves - 2 T
- honey - 1 T
- curry powder - pinch
- Sriracha sauce - 3 - 4 drops - to desired taste
- lemon juice - 1/2 t
Instructions:
Slice chicken length-wise into 4 strips per piece. (total 8 stripes) Place chicken strips in a bowl, add curry powder, salt and pepper and cayenne pepper; toss strips to coat them in the seasoning; set aside.
In a bowl combine flour, salt, pepper and cayenne pepper. In another bowl, add eggs and beat. Place coconut in a third bowl. Dredge chicken (one strip at a time) into seasoned flour and coat well; next, dip into the beaten eggs, then press the strips into the coconut to thoroughly coat; place coated strips onto a plate until all strips are coated.
Fry 4 - 5 strips in preheated 350 degree oil for 1 ½ – 2 minutes, (moving them very gently with tongs), until they are a deep, golden color; place onto a paper towel lined plate, while hot sprinkle each batch with a pinch of salt and pepper. Serve hot, garnished with minced chives and Honey Mango Dipping Sauce.
Prepare dipping sauce -- in a bowl, combine mayonnaise, mango chunks, cilantro leaves, honey, curry powder, Sriracha sauce and lemon juice, blend well. Serve immediately, or cover and store in refrigerator for a couple of days.
