Coconut Curry Chicken Strips
Preparation Time: 30 minutes
Servings: 4-6 as main course
much of a patchke as the large boned
chicken pieces are to handle and they
perfectly satisfy my personal fried
chicken craving. By making them into
small portions, I find it easy to eat just
enough. You can dip these into any
sauce you like such as duck sauce,
wasabi sauce, mango sauce, flavored
mayonnaise, or mustard.
Ingredients
5 chicken cutlets, cut into 1x5-inch strips
1 cup rice flour
1 cup cold club soda (seltzer)
2 egg whites
1 tsp sesame oil
½ tsp salt
½ tsp curry powder
4 ice cubes
1 cup fine, dried coconut
oil for frying
Directions
1. In medium bowl, place the rice flour, club soda, egg whites, sesame oil, salt, and curry powder. Mix with a fork until ingredients are mixed together, but the batter does not need to be smooth. Add the ice cubes and stir around; they do not need to melt. In a shallow bowl, place the coconut.
2. Heat about 2 inches of oil in a medium saucepan until a thermometer registers 365°–375°F. One at a time, dip 4–5 strips into the batter, shake off excess batter, and then roll in the coconut. Add to the oil and cook 3–4 minutes on each side, until golden.
3. Place on paper towels for about 30 seconds and then place on a wire rack to cool.
4. Repeat several batches until done
Nutritional Info
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