Coconut Curry Fried Chicken Nuggets with Mango Dipping Sauce

By Angela McGowan

Looking to spice up your kid’s chicken nuggets?

Yield: Serves 4

Coconut-Curry Fried Chicken Nuggets with Mango Dipping Sauce

Ingredients:

Chicken

• 2 lb boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 cup coconut milk (not cream of coconut)
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt
• Vegetable oil for frying
• 1 cup Original Bisquick™ mix

Sauce

• 1 mango, peeled, seed removed, peeled and cut up
• 2 tablespoons chopped red onion
• 2 tablespoons chopped fresh cilantro leaves
• 1 teaspoon grated gingerroot
• 1 tablespoon fresh lime juice
• 1 tablespoon white wine vinegar
• 1/4 teaspoon salt

Directions:

1. In large bowl, gently stir together chicken, coconut milk, curry powder and 1/2 teaspoon salt. Set aside.
2. In 10- or 12-inch skillet or deep-fat fryer, heat 2 to 3 inches vegetable oil over medium heat or to 350°F.
3. While oil is heating, in food processor, place all Sauce ingredients. Cover; process with on-and-off pulses until pureed. Spoon sauce into serving bowl; set aside.
4. In another large bowl, place Bisquick mix. Remove chicken for milk mixture; place in bowl with Bisquick mix. Toss to coat. Add chicken pieces, one at a time, to hot oil. Fry 5 to 6 minutes or until golden brown. Do not over-crowd skillet; if needed, fry in batches.
5. Serve chicken nuggets with mango dipping sauce.

Coconut Curry Fried Chicken Nuggets with Mango Dipping Sauce 2022-02-12T05:54:00-08:00 Rating: 4.5 Diposkan Oleh: Admin