Ingredients:
3/4 cup pineapple juice, divided
1 cup cream of coconut, divided
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup rice-wine vinegar
2 pounds boneless chicken breasts, cut into strips
1 cup flour
salt and pepper to taste
6 eggs, beaten
1 (2 pound) bag shredded coconut
3/4 to 1 cup peanut oil
1/4 cup heavy whipping cream
Instructions:
In a large bowl mix 1/4 cup of pineapple juice, 1/4 cup of cream of cocunut, soy sauce, brown sugar and wine vinegar. Add chicken strips and allow to marinate, covered in refrigerator a minimum of 4 hours or overnight. In a pie plate, combine flour, salt and pepper. In a bowl beat eggs and mix with 1/4 cup cream of coconut. In another bowl pour shredded coconut. Coat chicken strips first in flour, next in egg mixture and finally in shredded coconut. In a deep skillet, heat peanut oil (enough to just cover the bottom of skillet) over medium heat. Once oil is hot, cook chicken for 5 minutes on each side, taking care not to over cook coconut.
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