Coconut Chicken with Mango Salsa
I don't remember when chicken nuggets became one of the stock items on childrens' menus. But it's right up there with pizza, pasta and mac n' cheese.
Of course, grownups like chicken nuggets too. I suppose it's the anything crunchy-fried-golden-brown thing.
Most recipes give chicken nuggets a bread crumb crust, but during Passover there are other alternatives. Check out my recipe below, which has a matzo meal and coconut crust. I keep the pieces bigger than standard nuggets so they feel more like dinner to adults, but you can cut the chicken into smaller chunks to make actual nuggets (which are terrific as hors d'oeuvre).
The coconut gives the chicken a lovely sweet taste, which is fine all by itself, but grown up palates might want to balance that with a refreshing, citrusy, slightly spicy mango salsa.
- 1/4 cup potato starch
- 2 large eggs
- 1 cup unsweetened packaged shredded coconut
- 1/2 cup matzo meal
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1-1/2 pounds boneless chicken
- vegetable oil for frying
Place the potato starch in a dish. Beat the eggs in a second dish. Combine the coconut, matzo meal, salt, paprika and garlic powder in a third dish. Slice the chicken into strips (about 2-inches long, 1-inch wide). Press the strips, one by one, into the potato starch, covering the entire surface. Immerse the strips in the egg, making sure to cover the entire surface. Press the egg-coated chicken strips into the coconut mixture, making sure to coat the entire surface. Place the strips on a cake rack and let air dry for at least 15 minutes. Heat about 1/8-inch vegetable oil in a large sauté pan over medium-high heat. When the oil is hot enough to make a matzo crumb sizzle, add the strips a few at a time, leaving room between each strip, for about 2 minutes per side, or until golden brown and crispy. Drain on paper towels and repeat with the remaining strips. Serve plain or with Mango Salsa.
Makes 4 servings
- 2 cups diced fresh mango
- 1/2 cup chopped purple onion
- 1 small chili pepper, deseeded and chopped
- 1 tablespoon chopped fresh mint
- 1 teaspoon chopped fresh ginger
- 1 clove garlic, finely chopped
- 3 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon vegetable oil
- salt to taste
Place the mango, purple onion, chili pepper, mint, ginger, garlic, lime juice, honey and vegetable oil in a bowl and toss the ingredients to distribute them evenly. Sprinkle with salt to taste. Let rest for at least 15 minutes before serving.
Makes about 2-1/2 cups