Coconut-Curry Fried Chicken Nuggets with Mango Dipping Sauce

Ingredients

• 2 lb chicken breast boneless skinless cut into bite-size pieces
• 0.5 cup cream of coconut (not cream of coconut)
• 0.5 teaspoon curry powder 
• 0.5 teaspoon salt 
• 1 serving vegetable oil for frying
• 1  mangos peeled
• 2 tablespoons onion red chopped
• 2 tablespoons cilantro leaves fresh chopped
• 1 teaspoon ginger grated
• 1 tablespoon juice of lime fresh
• 1 tablespoon citrus champagne vinegar 
• 0.3 teaspoon salt 
• 1 cup frangelico 

Equipment

• food processor
• bowl
• frying pan

Directions

1. In large bowl, gently stir together chicken, coconut milk, curry powder and 1/2 teaspoon salt. Set aside.
2. In 10- or 12-inch skillet or deep-fat fryer, heat 2 to 3 inches vegetable oil over medium heat or to 350°F.
3. 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.
4. In another large bowl, place Bisquick mix.
5. Remove chicken for milk mixture; place in bowl with Bisquick mix. Toss to coat.
6. 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.
7. Serve chicken nuggets with mango dipping sauce.