| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs, Vegetables | Appetizers, Poultry | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Cocktail peanuts; finely chopped in |
| Food processor (almost ground) | ||
| 2 | c | Sweetened coconut flakes |
| 1/4 | c | Flour |
| 2 | Eggs | |
| 1 | lb | Chicken breasts without skin; cut in 1" pieces |
| Vegetable oil | ||
| Dipping Sauce | ||
| 3 | tb | Honey |
| 3 | tb | Orange marmalade |
| 1 | tb | Soy sauce |
| 1/2 | ts | Prepared mustard |
INSTRUCTIONS
1. Combine peanuts and coconut in medium sized bowl. Place flour in a second bowl and lightly beat eggs in a third bowl. 2. Dip chicken pieces in flour, then egg, and then roll in peanut mixture. Place on a baking sheet. 3. 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. 4. To prepare sauce, combine all ingredients in small bowl. Posted to EAT-L Digest 03 Sep 96 Date: Wed, 4 Sep 1996 07:20:36 -0300 From: Betsy Burtis <ebburtis@IX.NETCOM.COM>
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