Looking to spice up your kid’s chicken nuggets?
Yield: Serves 4
Chicken
2 lb boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup coconut milk (not cream of coconut)
1/2 teaspoon curry powder
1/2 teaspoon salt
Vegetable oil for frying
1 cup Original Bisquick™ mix
Sauce
1 mango, peeled, seed removed, peeled and cut up
2 tablespoons chopped red onion
2 tablespoons chopped fresh cilantro leaves
1 teaspoon grated gingerroot
1 tablespoon fresh lime juice
1 tablespoon white wine vinegar
1/4 teaspoon salt
In large bowl, gently stir together chicken, coconut milk, curry powder and 1/2 teaspoon salt. Set aside.
In 10- or 12-inch skillet or deep-fat fryer, heat 2 to 3 inches vegetable oil over medium heat or to 350°F.
While oil is heating, in food processor, place all Sauce ingredients. Cover; process with on-and-off pulses until pureed. Spoon sauce into serving bowl; set aside.
In another large bowl, place Bisquick mix. Remove chicken for milk mixture; place in bowl with Bisquick mix. Toss to coat. Add chicken pieces, one at a time, to hot oil. Fry 5 to 6 minutes or until golden brown. Do not over-crowd skillet; if needed, fry in batches.
Serve chicken nuggets with mango dipping sauce.
