Crunchy Chicken Strips with Creamy Honey-Mango Sauce

Step 1

Heat vegetable oil in medium-size pot up to 350 F (175 C).

Step 2

In mixing bowl, combine pinch of curry powder, a couple of pinches of salt and black pepper and pinch of cayenne pepper. Stir well to combine. Add chicken strips and toss well. Set seasoned chicken strips aside.

Step 3

In another mixing bowl, combine all-purpose flour with another couple of pinches of salt, black pepper and cayenne pepper. Stir well.

Step 4

In two separated bowls, place beaten eggs and shredded coconut.

Step 5

Dredge one chicken strip at a time into flour mixture, then dip it into the beaten eggs and then into the shredded coconut. Repeat the same steps with remaining chicken strips.

Step 6

Working in batches, add 4-5 coconut chicken strips into the hot oil and fry for 1½-2 minutes until golden. Using tongs, remove fried chicken strips and pat dry with paper towel. Repeat the same steps with remaining chicken strips. Sprinkle hot chicken strips with salt and black pepper.

Step 7

To make Creamy Honey-Mango Dipping Sauce: In a food processor, combine all ingredients. Process well until smooth. Serve together with crunchy chicken strips.