Crunchy Coconut Chicken with Spicy Apricot Sauce

Crunchy Coconut Chicken with Spicy Apricot Sauce...Everyone I know who has made this affections it:)

Fixings:

Servings: 4

1/2 container cornstarch

3/4 teaspoon salt

1 teaspoon cayenne pepper

1/2 teaspoon dark pepper

3 huge egg whites

2 containers destroyed sweetened coconut

1/2 lbs chicken strips

vegetable oil (for broiling)

Bearings:

• Mix cornstarch, salt, Cayenne Pepper and Black Pepper in shallow bowl; put aside.

• Beat egg whites in medium size blending dish until foamy.

• Place coconut in a shallow bowl.

• Dredge chicken strips in cornstarch blend; shake off overabundance.

• Dip chicken in egg whites, at that point squeeze chicken into coconut.

• Turn over and press into coconut again to coat the two sides.

• Heat oil in substantial skillet (oil ought to be around 2 inches profound - include more oil if necessary) or profound fat fryer to 350º F.

• Add chicken to the hot oil in groups.

• broil until cooked through, around 2 to 3 minutes.

• Drain. Serve hot with Spicy Apricot Dipping Sauce.

Hot Apricot Sauce.

• 1 container (12 oz.) Apricot Preserves.

• 2 tablespoons juice vinegar.

• 1-2 teaspoons hot pepper sauce.

• 1 teaspoon stew powder.

• 1 clove garlic, minced.