Tangy Chicken Fingers Recipe

Make the sinampalukang gata: Boil sampaloc in ¾ cup water for 20 to 30 minutes or until soft. Mash sampaloc and strain through a sieve. Combine ¼ cup strained sampaloc pulp, coconut cream, and fish sauce in a bowl; season to taste. Refrigerate until ready to use. (You can make this the day before.)

Lightly season chicken with salt and pepper.

Place flour, egg, and breadcrumbs separately in 3 shallow bowls.

Dredge chicken in flour, shake off excess, dip in egg, then coat with breadcrumbs.

Heat oil in a deep or heavy-bottomed pan. Deep-fry chicken in hot oil for 6 to 8 minutes or until cooked and light golden brown in color.

Serve with sinampalukang gata and garnish with cilantro, if desired.