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Coconut-Curry Fried Chicken Nuggets with Mango Dipping Sauce
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Prep Time:
40 minutes
Total Time:
40 minutes
Spicy coconut curry fried chicken nuggets with mango dipping sauce.
Ingredients:
  • 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
  • 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
Instructions:
  • Combine chicken, coconut milk, curry powder, and salt in a large bowl, gently stirring until well mixed. Set aside.
  • Heat 2 to 3 inches of vegetable oil in a skillet or deep-fat fryer over medium heat or until it reaches 350°F.
  • As the oil heats up, combine all Sauce ingredients in a food processor. Pulse on and off until smooth. Transfer the sauce to a serving bowl and set aside.
  • Place the Bisquick mix in a separate large bowl. Take the chicken from the milk mixture and transfer it to the bowl with the Bisquick mix. Toss the chicken in the mix until well coated. Add the chicken pieces individually to the hot oil and fry for 5 to 6 minutes, or until they turn golden brown. Be careful not to overcrowd the skillet; fry in batches if necessary.
  • Enjoy the crispy chicken nuggets with a delightful mango dipping sauce.

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