Coconut Chicken in Mango and Chipotle Sauce

Regio
Prepare these delicious crispy chicken strips thanks to the corn starch and coconut breading. These strips are accompanied by a spicy mango and chipotle sauce that will give them a delightful touch.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 3 eggs
  • 2 tablespoons mustard
  • 1 pinch garlic powder
  • 1 pinch onion powder
  • 1 chicken breast, cut into strips
  • 1/2 cups cornstarch, for breading
  • 1/2 cups corn flakes, ground, for breading
  • 1/4 cups flour, for breading
  • 1 1/2 cups shredded coconut, for breading
  • 1 tablespoon salt, for breading
  • 1 tablespoon pepper, for breading
  • 1 cup vegetable oil, for frying
  • 2 cups mango, for the sauce
  • 1/2 cups sour cream, for the sauce
  • 1/4 cups chipotle chile in adobo sauce, for the sauce
  • 1 teaspoon garlic powder
  • 1 pinch salt and pepper, for the sauce
Preparation
25 mins
7 mins
Low
  • In a bowl, add the eggs, mustard, garlic, and onion powder, and with the help of a fork, beat until all the ingredients are combined. Immerse the chicken breast strips and marinate for about 10 minutes.
  • In another bowl, mix the breading ingredients, coat the chicken strips on all sides, and remove the excess.
  • Heat a small pot over medium heat with the oil and fry the chicken strips until they are well cooked and golden. Remove from the oil and use your Regio® Advanced Paper Towels to remove the excess fat.
  • For the dressing, blend the ingredients until you obtain a smooth sauce. Serve alongside the chicken strips.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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