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

Procedures :
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
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Category : Appetizers

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