Zutaten für Coconut Chicken Fingers With 30 Minute Mango Chutney
- Boneless Chicken Breasts
- Vegetable oil, for frying
- Mango
- Fresh Ginger
- 1/2 small jalapeño (seeded, to taste)
- 2 tablespoons white wine vinegar
- Golden Raisin
- Cinnamon
- Cayenne Pepper
- Nutmeg
- Turmeric
- Sugar
- 1 teaspoon salt (for batter)
- 1 cup all-purpose flour
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1/2 cup ice water
- 1 tablespoon lemon juice
- Dried Coconut
- 1/2 cup panko breadcrumbs
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Coconut Chicken Fingers With 30 Minute Mango Chutney? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Coconut Chicken Fingers With 30 Minute Mango Chutney
- **Get started on the chutney:**
- Finely mince 1-inch piece of ginger using a mini chopper.
- Add 1 cup diced mango, 1/2 small jalapeño (seeded, to taste), and 1 tablespoon white wine vinegar to the chopper.
- Pulse until finely chopped but not pureed.
- Transfer to a heavy-bottomed saucepan. Add 1/4 cup brown sugar, 1/4 cup water, 1 tablespoon white wine vinegar, and 1/4 teaspoon salt.
- Bring to a boil, then reduce heat to medium-low.
- Stir frequently to prevent sticking and cook until thickened, about 20-25 minutes.
- **Prepare the chicken:**
- While the chutney simmers, cut 2 boneless, skinless chicken breasts into 4-5 fingers each.
- **Make the batter:**
- In a large bowl, whisk together 1 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon ground ginger, 1/4 teaspoon black pepper, 1/2 cup ice water, and 1 tablespoon lemon juice until smooth.
- Add the chicken fingers to the batter and let them rest for 10 minutes.
- **Bread the chicken:**
- In a separate shallow dish, combine 1 cup unsweetened shredded coconut and 1/2 cup panko breadcrumbs.
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat (or preheat a deep fryer to 350°F).
- Dip each chicken finger in the batter, then dredge in the coconut mixture, pressing gently to adhere.
- Carefully place chicken fingers in the hot oil, working in batches to avoid overcrowding.
- Fry for 3-4 minutes per side, until golden brown and cooked through.
- Remove with tongs and drain on paper towels.
- Serve immediately with the mango chutney for dipping.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
215g
Fat
58g
Carbs
29g
Recipe Categories (Choose a category and find related recipes!)
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Main Dish Fruit Poultry Caribbean Central American Dinner Party Nuts Chicken Food Processor Blender Deep Fry Dietary Coconut Tropical Fruit Mango Meat Chicken Breasts Taste Mood Sweet Equipment Small Appliance Technique
