Every week, we suggest a fascinating, unique and delicious dish that is easy to reheat at your office lunchroom. This week’s #BYOL recipe: Coconut Crunch Chicken Strips with Honey-Mango Dipping Sauce.
Technically, this style of chicken is an appetizer, according to The Cozy Apron. But as an avid fan of chicken strips, I have to disagree. This will be my main course during my in-office lunch on Friday. Coupled with some of my favorite gourmet chips, this is an exceptional meal that will have my co-workers staring in my direction for hours.
The recipe reminds me of coconut crunch shrimp, a similar and very delicious idea. If you prefer shrimp, I imagine it would be rather easy to adapt the recipe, but enough talk. Let’s start by revving up your deep-frying oil to 350 degrees Fahrenheit.
The Grocery List for the Chicken Strips
+ One deep fryer (or pot) & enough veggie oil to fill it
+ Two (skinless) chicken breasts sliced into sixteen total strips total
+ Spices: Pinch of curry powder, pinch of Cayenne pepper, and enough salt + pepper to fill your heart’s desire.
+ Half cup of flour
+ Two eggs
+ Two cups of sweetened, shredded coconut
+ One Tablespoon of chives
The Grocery List for the Honey-Mango Dipping Sauce
+ Half cup of mayo
+ Half cup of frozen mango chunks, thawed
+ Two tablespoons of fresh cilantro
+ One tablespoon of honey
+ Small pinch of curry powder
+ Three to Four drops of Sriracha sauce (and more if you prefer spicier flavors)
+ Half teaspoon of FRESH lemon juice
Step 1 – The Spices
+ Add all chicken strips to a bowl, and mix in the curry powder, a few pinches of salt & pepper, and finally a large pinch of Cayenne pepper. Toss it like a salad until you’ve thoroughly coated the strips.
Step 2 – The Outer Coat
+ In a larger bowl, add flour, a couple pinches of salt & pepper, and a large pinch of the cayenne pepper. Mix and mix some more. In a new and clean bowl, add the eggs, and beat them silly. In another new and clean bowl, add the coconut.
+ One by one, dip each chicken strip into each bowl in the following order. Start with the flour bowl. Make sure the chicken strips are covered in the white powder; then, move them to the egg bowl. Finally, roll them around in the coconut bowl until the chicken is thoroughly covered in deliciousness.
+ Hold all the finished strips on a separate plate until you’re ready to start cooking.
Step 3 – The Fry
+ Add a comfortable number of chicken strips to your deep fryer or pot. Don’t overcrowd the chicken strips in order to achieve the best result.
+ Fry each batch for about 90 seconds to 120 seconds. Move them around every 30 seconds or so. They should be a nice, golden color when they’re done.
+ Sprinkle a pinch of salt & pepper over each batch before allowing them to cool. Once cool, sprinkle chives over the strips for the final touch.
Step 4 – The Dipping Sauce
+ Blend all ingredients in a blender or food processor.
+ Serve immediately, or store the sauce in an airtight container inside your refrigerator.
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