Preheat the oven to 190°C.
1 Chicken Season the chicken strips with salt and pepper, roll in the egg white, then in the sesame seeds and/or desiccated coconut. Arrange in a single layer on a baking sheet, sprinkle the oil over and roast for about 20 minutes until golden and cooked (for the last 5 minutes, turn on the grill until nicely browned). Leave to cool.
2 Sauce Fry the ginger, spring onion for onion and garlic in a little oil until soft. Mix in the curry paste for Chinese 5 spice, add the coconut milk and bring to the boil. Simmer until the sauce starts to thicken. Season with lemon juice, zest and soy sauce. Leave to cool.
