- 500g boneless, skinless chicken breast, cut into 2.5cm (1-inch) wide strips
- 35g (1/4 cup) plain flour
- 1/2 tsp salt
- 50g (1 cup) moist coconut flakes
- 60g (1 cup) panko (Japanese) breadcrumbs, seasoned to taste with salt and pepper
- 2 large eggs (free-range, organic)
- 2 tbs rice bran oil, for frying
- 2 ripe mangoes, peeled and diced
- 1 red capsicum (pepper), diced
- 80g (1/2 cup) finely chopped red (Spanish) onion
- 15g (1/4 cup) finely chopped coriander (cilantro) leaves
- 1 jalapeño pepper, finely diced (optional)
- Juice of 1 lime
To make the mango salsa, combine the mango, capsicum, red onion, coriander and jalapeño (if using) in a serving bowl. Drizzle with the lime juice and toss well. Season to taste with salt. For the best flavour, allow the mango salsa to rest for at least 10 minutes.
Lay the chicken strips between two sheets of baking paper and use a rolling pin or a meat mallet to flatten them into strips of even thickness.
Combine the flour and salt with some freshly ground black pepper in a shallow bowl large enough for the chicken pieces. In another bowl, combine the coconut and breadcrumbs. Break the eggs into a third bowl and beat with a fork.
Coat each strip of chicken in the flour first, then the egg and finally the coconut mixture.
Heat a large deep frying pan over medium-high heat. Add 1 tablespoon of rice bran oil to the pan and heat. Add about half the chicken strips to the pan and cook for about 2 minutes on each side or until cooked through and golden. Repeat with remaining chicken. Serve with the mango salsa.