Recipe

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• 3/4 cup dry roasted salted peanut (ground )
• 2 cups flaked unsweetened coconut
• salt & fresh ground pepper
• 1/4 cup toasted ground rice powder
• 4 boneless skinless chicken breast halves (in 1 inch strips)
• 2 eggs (beaten )
• canola oil (as needed)
• 1 garlic clove (minced )
• 1 inch piece fresh ginger (minced )
• 1 tomato (seeded, chopped )
• 1 serrano chili (seeded, minced )
• 1 mango (seeded, chopped )
• 2 tbsp soy sauce
• 3 tbsp honey
• 1/2 tsp curry paste

• 1 Combine the peanuts and coconut in a bowl.
• 2 Season lightly.
• 3 In another bowl place rice powder.
• 4 Prepare chicken.
• 5 Dredge in rice powder.
• 6 Dip in egg, then coconut mix to coat.
• 7 Place on racks over a baking sheet.
• 8 Chill 1 hour.
• 9 Bring back to room temperature.
• 10 Heat about 1 inch of oil in a deep wide skillet.
• 11 Fry half of the strips until golden all over, about 6-9 minutes.
• 12 Drain well on paper towels.
• 13 Keep warm in a low oven while preparing rest.
• 14 Meanwhile, combine the rest to make salsa.
• 15 Serve on top.