Mango flavoured Chicken fingers with mango dip. Take chicken out of BBQ sauce and dip into flour, then dip into egg, then coat entirely in chips. Garnish with chopped parsley and serve with side of Mango Dipping Sauce (recipe below) To serve this as a salad, combine the iceberg, carrots, tomatoes and red cabbage together in a bowl. Whisk the apple cider vinegar into the mango dipping sauce to make a dressing.
You can cook Mango flavoured Chicken fingers with mango dip using 14 ingredients and 8 steps. Here is how you cook that.
Ingredients of Mango flavoured Chicken fingers with mango dip
- Prepare 1 cup of boneless chicken pieces.
- It’s 2 of bread slices.
- Prepare 1/4 cup of mango (kairi).
- Prepare 1 of medium size ripe mango.
- Prepare 2 of green chillies.
- You need 1 tbsp of chopped coriander leaves.
- It’s 1/4 tsp of pepper powder.
- Prepare 1/2 tsp of chaat masala.
- It’s 1/2 tsp of cumin powder.
- You need 4 tbsp of bread crums.
- It’s 1 tsp of corn flour.
- Prepare 1 tsp of maida.
- It’s of salt.
- You need of oil.
Dip chicken in egg whites, letting excess drip off; dredge in panko mixture, pressing all over to adhere. Working with one chicken tender at a time, dip in the flour to coat, shaking off excess, then dip into the egg. Dip into the coconut/panko mixture, pressing the mixture into the chicken tender if needed. Repeat with the remaining chicken tenders.
Mango flavoured Chicken fingers with mango dip instructions
In a blender add bread slices boneless chicken pieces green chilli chopped coriander leaves salt cumin powder chaat masala and mango kairi..
Now blend to a smooth paste and remove from the blender and keep aside.
Now add chopped ripe mango pieces and blend to a smooth paste. Remove this dip in a small bowl. Add salt and chilli flakes..
In a small bowl add 1 tsp corn flour and 1 tsp maida and mix with water to form a slurry To this add salt and chilli flakes.
Now heat oil in a pan and take a small potion of the dough and give finger like shape. Transfer it to the slurry and then coat it with bread crums..
Now slightly drop in the oil and fry from both the sides on a low medium flame.
Stir occasionally and deep fry until chicken fingers turns brown and crispy from outside. Remove from the pan and transfer to kitchen napkin to soak the extra oil..
Serve hot mango flavoured chicken fingers with sweet and sour mango dip.
The best thing about this sweet mango mustard dipping sauce is that it is sweet, without any added sugar. The mango brings the sweetness, as well as a rich, fruity complexity. Blended with the fresh mango, the mustard is tangy and rich, and the mayonnaise is smooth and creamy. Sounds like a recipe for something to love, right! Coconut crunch chicken strips, lightly coated in shredded coconut, are my wonderfully crispy, fun, and extra delicious take on traditional chicken strips!
