Coconut Chicken

1. 1

   Cut chicken into bite size pieces.

2. 2

   Combine eggs, coconut, flour and milk to make batter.

3. 3

   Dredge chicken in batter to coat. Fry chicken pieces in oil until golden brown, turning often. Drain on paper towel or brown paper bag.

4. 4

   Serve with sweet and sour sauce.

5. 5

   Can be made ahead and frozen.

6. 6

   Reheat at 350u00b0 for 10 minutes.

No nutritional information available.

No additional tips available.