Wash the lime in hot water and rub dry. Finely grate the peel. Halve the lime, squeeze 1 half. Peel the mango, cut the flesh off the stone and dice coarsely. Peel and finely dice the onion. Heat oil in a pot. Sauté onion in it until transparent. Dust with curry powder and steam briefly. Add mango and bring to the boil once. Season well with lime zest and juice, salt and pepper. Puree finely with a hand blender and let cool off. Wash the chives, shake dry, cut into small rolls and stir in 3/4 of them.
Whisk egg and buttermilk, season with salt and pepper. Wash the meat, dab dry, cut diagonally into approx. 1 cm thin slices. Tap flatter between 2 layers of foil (approx. 0.5 cm). Add meat to the buttermilk mixture and leave to stand
Finely grind the rice crackers in the universal chopper. Drain pieces of meat and roll in the cracker flour. Press the breadcrumbs firmly. Heat oil for frying. Fry the chicken pieces for 2-3 minutes until golden brown. Drain on kitchen paper. Arrange meat pieces with lime wedges and sprinkle with chives. Serve with mango dip