Loaded Fried Chicken Curry Tacos

Combine Buttermilk (240 mL) , Egg (1) , Unsweetened Coconut Milk (445 mL) , Chicken Strips (455 g) , Curry Powder (6 g) , Salt (to taste) and Ground Black Pepper (to taste) . Let the chicken marinate at room temperature for at least 15 minutes.

Add Vegetable Oil (120 mL) to a dutch oven and preheat to medium high heat. Add All-Purpose Flour (250 g) to a bowl and dredge the chicken through the flour. Place chicken strips one at a time into the vegetable oil. Fry each side until golden brown.

To make the aioli, combine Mayonnaise (230 g) , Fresh Ginger (6 g) , Salt (to taste) , and Ground Black Pepper (to taste) .

To serve, place a few chicken strips into a Flour Tortillas (to taste) , add Red Cabbage (to taste) , Jalapeño Pepper Slices (to taste) , Serrano Pepper Rings (to taste) , shredded Carrots (to taste) and put a dollop of ginger aioli on top. Serve and enjoy!