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Ingredients:
1 1/2 pound
Chicken Breast (boneless,skinless, 1/3" - 1/2" thick)
2 teaspoons
Salt
2 teaspoons Sugar
2 cups Flaked Coconut
1 cup Corn
Starch
1/4 cup Flour
2 Eggs (beaten)
1/4 cup Water
Deep fryer
or deep skillet
Vegetable Oil (for deep frying)
Rainforest Cafe
Honey Mustard Dressing
Directions:
Trim chicken
breast so the pieces will measure 4" long and about 2 1/2" wide. Sprinkles
sugar and salt over chicken breast and place in a zip lock bag and
marinate in refrigerator for 4 hours. When chicken breast are ready to be
prepared, rinse lightly and drain.
Place coconut,corn starch, and
flour in a bowl and mix well. In separate bowl place beaten eggs and add
water, blend well. Have oil hot and ready to fry chicken breast. Dip
chicken breast in egg wash and then place chicken breast in coconut
mixture, coated well. Carefully place chicken in hot oil and cook until
lightly golden. Remove and place on a paper towel.
When frying
chicken do not crowd and keep a check on the oil so it does not burn. The
coconut chicken was served with the honey mustard on top of the chicken
pieces, we have elected to serve the sauce on the side. For presentation
and tasty side compliment. Slice a ripe pineapple in 1/8" pieces and cut
the round slices in half. Lightly saute the pineapple in a non stick sauce
pan that has been sprayed with a non stick spray just until heated
through. The pineapple will turn more intense yellow.
Serving
fresh sauteed pineapple is also great with a pork entree
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