Coconut Crunch Chicken with Honey Mango Dipping Sauce
Served with French fries for dinner.
Credit: Cozy Apron
Vegetable oil for frying
2 large boneless, skinless chicken breasts, sliced lengthwise into 4 strips, then lenghtwise in half again, making a total of 8 strips per breast
Pinch curry powder
Salt and pepper, to taste
Pinch cayenne pepper
½ cup flour
2 eggs
2 cups sweetened, shredded coconut
1 tablespoon chives, finely minced
Honey-Mango Dipping Sauce (recipe below)
Begin by filling a deep pot about with 6-8 cups of vegetable oil, and bring the temperature of the oil slowly up to 350° while you prepare the strips. Place the chicken strips into a bowl, and add the pinch of curry powder, a sprinkle of salt and pepper, and a pinch or two of cayenne pepper, to the strips; toss the strips to coat them in the seasoning, and set them aside for a moment.
In a medium-sized bowl, blend the flour add a touch more pepper, if desired, along with a sprinkle of cayenne pepper. In a separate bowl, beat eggs. Use a third bowl for the sweetened shredded coconut. To coat the chicken you'll first dredge one strip at a time into the seasoned flour, coating it well, followed by a dip in the beaten eggs. Press each strip into the coconut coating them thoroughly. Place the coated strips onto a plate until all strips are completed.
To fry the strips, work in batches by adding about 4-5 strips into the hot oil, and allow them to fry for about 1 ½ - 2 minutes, moving them very gently with tongs every now and then, until they are a deep, golden color; remove from oil and place onto a paper towel-lined platter to drain. Repeat the process until all chicken has been fried.
Serve hot with a side of the Honey-Mango Dipping Sauce.
Honey-Mango Dipping Sauce
½ cup mayonnaise
½ cup mango chunks
2 tablespoons fresh cilantro leaves (optional)
1-2 tablespoon honey
Pinch (small) curry powder
Sriracha sauce (a few teaspoons, add depending on tolerance)
½ teaspoon fresh lemon juice
Add all ingredients into the bowl of a food processor, and process until completely combined and well-blended; serve immediately, or cover with plastic wrap and store in the fridge for a couple of days. Garnish with chives.
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Related posts:
* Chicken Fingers with Honey Horseradish Dip
* Honey Pecan Chicken Strips
* Shanghai Ginger Citrus Chicken with Wasabi Ranch Dip
* Tupelo Tenders with Apricot Dipping Sauce
* Crispy Coconut Chicken with Wowie Maui Dipping Sauce
Credit: Cozy Apron
Vegetable oil for frying
2 large boneless, skinless chicken breasts, sliced lengthwise into 4 strips, then lenghtwise in half again, making a total of 8 strips per breast
Pinch curry powder
Salt and pepper, to taste
Pinch cayenne pepper
½ cup flour
2 eggs
2 cups sweetened, shredded coconut
1 tablespoon chives, finely minced
Honey-Mango Dipping Sauce (recipe below)
Begin by filling a deep pot about with 6-8 cups of vegetable oil, and bring the temperature of the oil slowly up to 350° while you prepare the strips. Place the chicken strips into a bowl, and add the pinch of curry powder, a sprinkle of salt and pepper, and a pinch or two of cayenne pepper, to the strips; toss the strips to coat them in the seasoning, and set them aside for a moment.
In a medium-sized bowl, blend the flour add a touch more pepper, if desired, along with a sprinkle of cayenne pepper. In a separate bowl, beat eggs. Use a third bowl for the sweetened shredded coconut. To coat the chicken you'll first dredge one strip at a time into the seasoned flour, coating it well, followed by a dip in the beaten eggs. Press each strip into the coconut coating them thoroughly. Place the coated strips onto a plate until all strips are completed.
To fry the strips, work in batches by adding about 4-5 strips into the hot oil, and allow them to fry for about 1 ½ - 2 minutes, moving them very gently with tongs every now and then, until they are a deep, golden color; remove from oil and place onto a paper towel-lined platter to drain. Repeat the process until all chicken has been fried.
Serve hot with a side of the Honey-Mango Dipping Sauce.
Honey-Mango Dipping Sauce
½ cup mayonnaise
½ cup mango chunks
2 tablespoons fresh cilantro leaves (optional)
1-2 tablespoon honey
Pinch (small) curry powder
Sriracha sauce (a few teaspoons, add depending on tolerance)
½ teaspoon fresh lemon juice
Add all ingredients into the bowl of a food processor, and process until completely combined and well-blended; serve immediately, or cover with plastic wrap and store in the fridge for a couple of days. Garnish with chives.
__________________________________________
Related posts:
* Chicken Fingers with Honey Horseradish Dip
* Honey Pecan Chicken Strips
* Shanghai Ginger Citrus Chicken with Wasabi Ranch Dip
* Tupelo Tenders with Apricot Dipping Sauce
* Crispy Coconut Chicken with Wowie Maui Dipping Sauce