Coconut Crunch Chicken Strips with Creamy Honey-Mango Dipping Sauce

(Makes 16 strips, serves 2-4)

Ingredients: • Vegetable oil for frying 2 chicken breasts (skinless and boneless), sliced length-wise into 4 strips, then those strips sliced length-wise in half, making a total of 8 strips per breast • Pinch curry powder • Salt • Pepper • Pinch cayenne pepper ½ cup flour 2 eggs 2 cups sweetened, shredded coconut 1 tablespoon chives, finely minced • Creamy, Honey-Mango Dipping Sauce (recipe below)

Preparation: -Begin by filling a medium-sized pot about half-way with the vegetable oil (roughly 6-8 cups), and bring the temperature of the oil slowly up to 350°F/180C while you prepare the strips. -Place 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. -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. -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, 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. -Serve the strips hot, garnished with a sprinkle of the minced chives and a side of the Creamy,

Honey-Mango Dipping Sauce.

Creamy Honey-Mango Dipping Sauce ingredients: ½ cup mayonnaise ½ cup frozen mango chunks, thawed 2 tablespoons fresh cilantro leaves 1 tablespoon honey • Pinch (small) curry powder 3-4 drops Sriracha sauce (add more if you like it a bit more spicy) ½ teaspoon fresh lemon juice

Preparation: -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.

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