Coconut Chicken

Ingredients

• ½ cup cornstarch
• 1 teaspoon cayenne pepper
• 1 teaspoon salt (or to taste)
• 1 teaspoon pepper (or to taste)
• 3 large eggs
• 2 cups sweetened coconut flakes
• 1 ½ pounds chicken breasts (boneless, skinless, cut into long thin strips)
• oil (for frying)

Instructions

1. 1

   --- To Fry ---

2. 2

   Prep the ingredients: Grab three shallow bowls. In the first, mix the cornstarch, cayenne pepper, salt and pepper. Beat the eggs in the second bowl. Fill the final bowl with coconut flakes.

3. 3

   Dredge the chicken: Dredge the chicken pieces first in the cornstarch mixture, then in the eggs, and finally in the coconut, making sure the chicken is fully coated with coconut flakes. Repeat with all chicken pieces.

4. 4

   Fry: Heat 1 to 2 inches of oil in a deep pot or skillet to 350°F. Add a few pieces of chicken at a time to the hot oil, do not over-crowd. Fry the chicken for about 2 to 3 minutes on both sides, making sure the inside is cooked through. Transfer the chicken onto a paper towel lined plate to drain. Repeat with remaining chicken pieces.

5. 5

   Serve: Serve with sweet and sour sauce or your favorite sauce.

6. 6

   --- To Bake ---

7. 7

   Prep: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Dredge the chicken as instructed above in step 2.

8. 8

   Bake: Place the dredged chicken on the prepared baking sheet and transfer to the oven. Bake for 15-20 minutes, or until the chicken is crisp and golden brown.