We often eat fish fingers, how about Chicken fingers today ??
Chicken fingers are best when cooked quickly over high heat. It's important to season them properly, and I can't think of a better way to add fresh coconut flakes with some curry powder. The curry not only gives the chicken a much needed boost in flavor, it also goes marvelously with sweet chili dipping sauce.I have use fresh coconut flakes instead of bread crumbs as it not only crisps up nicely, it bolsters the flavor of the chicken with a rich nutty taste that does a lot more for the chicken than some crumbled white bread. These fried chicken fingers dipped in sweet chili sauce are dangerously addictive !!
Ingredients:
250 grams boneless Chicken cut into strips
2 tablespoons sweet chili sauce
2 teaspoons curry powder
1 tablespoon black pepper
1 cup shredded fresh coconut
1/4 cup plain flour
1 teaspoon vinegar
2 eggs
Salt to taste
Vegetable Oil for frying
Method:
Add the curry powder, salt, black pepper and generously sprinkle over chicken.
Now in a small bowl mix sweet chili sauce and vinegar and stir to combine and rub with chicken strips and keep in fridge for an hour.
Get 3 small bowls and add the flour in one, the egg in another, and the coconut in the third bowl. Whisk the eggs until uniform in color.
Coat the chicken in a thin, even layer of flour. Dip the chicken strips in eggs and coat completely.
Drop the chicken in the shredded fresh coconut and toss the chicken around to coat evenly with coconut. Repeat with the rest of the chicken strips.
In a large skillet, heat oil and fry the chicken in batches, flipping halfway through until golden brown on both sides. Drain on the paper towel.
Serve hot with sweet chili sauce.