Crispy coconut chicken strips with mango mustard sauce
Ingredients
- 3 Chicken Breasts pounded to around 1.5cm thickness cut into strips
For the Brine
- 1.45 cups Coconut milk
- 1 teaspoon lemon zest
- 1 teaspoon chili flakes
- 1 teaspoon salt
For the Coating
- 3 Eggs large
- 1.5 cups Rice flour
- 3 cups Coconut unsweetened shredded
- 1 teaspoon Sriracha
- 1/2 teaspoon chili flakes
- salt to taste
For the mango mustard sauce
- 1/2 cup mango puree made from Matt's Fresh KP Mangoes
- 1/4 cup mayonnaise
- 3 tablespoons Dijon Mustard Kasundi
- 1 teaspoon chili flakes
- 1 tablespoon lemon juice
- salt to taste
Instructions
For the Mango Mustard Dipping Sauce Blend all the ingredients in a blender until combined, place in fridge until ready to serve.
- Brine and marinade: In a large bowl, mix together all the ingredients mentioned under brine and add the chicken strips to it. Cover and refrigerate overnight or for at least 2 hours.
For the chicken strips
- When ready to bake, preheat oven to 200C. Set a cooling rack on a baking tray and spray or brush with oil.
- Now start by creating an assembly line of ingredients. You will need three wide mouthed bowls or plates for this. In the first bowl or plate place rice flour. In the second bowl season eggs with salt and whisk them with sriracha and 2 tablespoons water. And in the third place shredded coconut seasoned lightly with salt and chili flakes.
- Start by dipping each strip first in the flour, then egg, making sure to shake off any extra egg and finally crust it with the shredded coconut mixture. Place the strip on the greased cooling rack. Repeat this till all the strips have been coated.
- Bake for 20-25 minutes till cooked through, turning halfway through. Broil for the last 2-3 minutes till the tenders are golden brown.
- Serve these baked coconut chicken tenders with mango mustard dipping sauce.