Coconut-Peanut With Chicken Recipe
Ingredients:
- 3/4 cup cocktail peanuts, finely chopped in food processor (almost ground)
- 2 cup sweetened coconut flakes
- 1/4 cup flour
- 2 eggs
- 1 lb chicken breasts without skin, cut in 1" pieces
- Vegetable oil
- Dipping sauce:
- 3 tbsp honey
- 3 tbsp orange marmalade
- 1 tbsp soy sauce
- 1/2 tsp prepared mustard
Directions:
- Combine peanuts and coconut in medium sized bowl. Place flour in a second bowl and lightly beat eggs in a third bowl.
- Dip chicken pieces in flour, then egg, and then roll in peanut mixture. Place on a baking sheet.
- Pour enough oil into skillet to reach a depth of 1/2 in. Heat over medium heat. When hot add chicken with slotted spoon, 6 pieces at a time.
- Cook 4-6 minutes until cooked through and light golden, turning once.
- Adjust heat as needed to prevent over browning. Drain on paper towel.
- To prepare sauce, combine all ingredients in small bowl