Cooking Instructions
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Step 1
Combine
Buttermilk (1 cup)
,
Egg (1)
,
GOYA® Coconut Milk (15 fl oz)
,
Chicken Strips (1 lb)
,
Curry Powder (1 Tbsp)
,
Salt (to taste)
and
Ground Black Pepper (to taste)
. Let the chicken marinate at room temperature for at least 15 minutes.
Step 2
Add
Vegetable Oil (1/2 cup)
to a dutch oven and preheat to medium high heat. Add
All-Purpose Flour (2 cups)
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.
Step 3
To make the aioli, combine
Mayonnaise (1 cup)
,
Fresh Ginger (1 Tbsp)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
.
Step 4
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!
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