Succulent Coconut Chicken Strips
- 1 1/2 - 2 lb
- boneless, skinless chicken breast, cut into about - 1 inch strips
- 2 tsp
- each - salt & sugar
- 2 c
- 1 c
- corn starch
- 1/4 c
- of your choice - to the cornstarch mixture / optional
- eggs beaten with 1/4 cup water
- for frying
PREP TIME DOES NOT INCLUDE 4 HOURS OF MARINATING
First, dip chicken strips in egg wash and then place in coconut mixture, making sure you coat well.
Cautiously, place chicken in hot oil and cook until golden, but making sure not to burn. ( if oil starts smoking, turn it down some.)
Remove and place on a paper towel. I then season them while hot with kosher salt.