Bowl 1: Marinate the chicken strips in soy sauce and refrigerate for 10 minutes.
Add coriander leaves and flour to it. Keep aside.
Bowl 2: Whisk 2 eggs, pepper. Keep aside.
Bowl 3: Add coconut powder, bread crumbs and salt.
Now take the flour dusted chicken strips, dip them in the whisked egg batter, then into the bread crumb mixture.
Shallow fry these strips till golden brown. Serve with the dipping sauce.
For the dipping sauce:
In a blender add spring onions, garlic, ginger, chilli, soy sauce, sesame oil, lemon juice and a pinch of salt. Blend it finely.
Pour the sauce in a bowl and serve with the chicken.
Key Ingredients: chicken, soya sauce, eggs, black pepper, coriander leaves, salt, lemon juice, green chillies, garlic, spring onion, vegetable oil, coconut, sesame oil