Coconut Curry Chicken Strips

Paula Shoyer Paula Shoyer
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These chicken strips are not as much of a patchke as the large boned chicken pieces are to handle and they perfectly satisfy my personal fried chicken craving. By making them into small portions, I find it easy to eat just enough. You can dip these into any sauce you like such as duck sauce, wasabi sauce, mango sauce, flavored mayonnaise, or mustard.

50m 4-6
Easy Gluten Free Meat

Contains: Egg, Sesame

Directions

  1. In medium bowl, place the rice flour, club soda, egg whites, sesame oil, salt, and curry powder. Mix with a fork until ingredients are mixed together, but the batter does not need to be smooth. Add the ice cubes and stir around; they do not need to melt. In a shallow bowl, place the coconut.

  2. Heat about two inches of oil in a medium saucepan until a thermometer registers 365–375 degrees Fahrenheit. One at a time, dip four to five strips into the batter, shake off excess batter, and then roll in the coconut. Add to the oil and cook three to four minutes on each side, until golden.

  3. Place on paper towels for about 30 seconds and then place on a wire rack to cool.

  4. Repeat several batches until done.

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