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Coconut Crunch Chicken Strips with Creamy Honey-Ma Recipe

   
 

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     Coconut Crunch Chicken Strips with Creamy Honey-Ma

Category   Appetizers
Sub Category   None

Ingredients
2 chicken breasts sliced length-wise into 4 strips, then halved
Pinch curry powder
Salt
Pepper
Pinch cayenne pepper
˝ cup flour
2 eggs
2 cups sweetened, shredded coconut
1 tablespoon chives, finely minced
 
Creamy Honey-Mango Dipping Sauce
˝ cup mayonnaise
˝ cup frozen mango chunks, thawed
2 tablespoons fresh cilantro leaves
1 tablespoon honey
Pinch (small) curry powder
3-4 drops Sriracha sauce
˝ teaspoon fresh lemon juice

Instructions
1. lace the chicken strips into a bowl, and add the pinch of curry powder, a couple of pinches 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.
2. Set up your “coating” station by putting the flour, along with another couple of pinches of salt, pepper and cayenne pepper, into a medium-sized bowl and blending to combine; put the eggs into another medium-sized bowl and beat them, and put the sweetened shredded coconut into another medium-sized bowl; to coat the chicken strips, dredge one strip at a time into the seasoned flour and coat it well; next, dip it into the beaten eggs, and then into the shredded coconut; press the strips into the coconut very well to coat them thoroughly, and place the coated strips onto a plate to hold until all strips have been coated.
3. 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 ˝ – 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, and sprinkle each batch with a pinch of salt and pepper while they’re still hot; repeat the process until all strips have been fried.
4. To make the sauce -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.
Serving Suggestions
Note although good coconut is too chewy, I may process it a little first


Originally Submitted
5/1/2013





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