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Coconut-Curry Fried Chicken Nuggets with Mango Dipping Sauce

Angie McGowan
Created Jun 11, 2012
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We added the spicy sweet flavors of coconut curry to fried chicken nuggets. Serve the nuggets with a side of our homemade mango sauce for dipping.

Coconut-Curry Fried Chicken Nuggets with Mango Dipping Sauce

  • Prep Time 40 min
  • Total 40 min
  • Servings 4
  • Ingredients 13
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Ingredients

Chicken

  • 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

Sauce

  • 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
  • 1/4 teaspoon salt

Instructions

  • Step 
    1
    In large bowl, gently stir together chicken, coconut milk, curry powder and 1/2 teaspoon salt. Set aside.
  • Step 
    2
    In 10- or 12-inch skillet or deep-fat fryer, heat 2 to 3 inches vegetable oil over medium heat or to 350°F.
  • Step 
    3
    While oil is heating, in food processor, place all Sauce ingredients. Cover; process with on-and-off pulses until pureed. Spoon sauce into serving bowl; set aside.
  • Step 
    4
    In another large bowl, place Bisquick mix. Remove chicken for milk mixture; place in bowl with Bisquick mix. Toss to coat. Add chicken pieces, one at a time, to hot oil. Fry 5 to 6 minutes or until golden brown. Do not over-crowd skillet; if needed, fry in batches.
  • Step 
    5
    Serve chicken nuggets with mango dipping sauce.

Nutrition

Nutrition Facts are not available for this recipe

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