Serves: 5
Total Calories: 290
Yield: 80 - 100 pieces
Cut chicken into bite-size pieces. Combine eggs, coconut, flour, and milk to make batter. Dredge chicken in batter to coat. Fry chicken pieces in oil until golden brown, turning often. Serve with duck sauce.
*Duck sauce is a Cantonese dipping sauce; it is a thick sweet-and-sour sauce made of plums, apricots, vinegar, and sugar.
Note:
May be made ahead and frozen. When ready to serve, reheat at 350° for 10 minutes.
This Coconut Chicken recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.
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