Lori's Island Chicken

• 34 cup dry roasted salted peanut (ground)
• 2 cups flaked unsweetened coconut
• salt & fresh ground pepper
• 14 cup toasted ground rice powder
• 4 boneless skinless chicken breast halves (in one inch strips)
• 2 eggs (beaten)
• canola oil (as needed)
• 1 garlic clove (minced)
• 1 inch piece fresh ginger (minced)
• 1 tomatoes (seeded, chopped)
• 1 serrano chili (seeded, minced)
• 1 mango (seeded, chopped)
• 2 tablespoons soy sauce
• 3 tablespoons honey
• 12 teaspoon curry paste

1. Combine the peanuts and coconut in a bowl.
2. Season lightly.
3. In another bowl place rice powder.
4. Prepare chicken.
5. Dredge in rice powder.
6. Dip in egg, then coconut mix to coat.
7. Place on racks over a baking sheet.
8. Chill 1 hour.
9. Bring back to room temperature.
10. Heat about 1 inch of oil in a deep wide skillet.
11. Fry half of the strips until golden all over, about 6-9 minutes.
12. Drain well on paper towels.
13. Keep warm in a low oven while preparing rest.
14. Meanwhile, combine the rest to make salsa.
15. Serve on top.

peanut, coconut, salt, ground rice, chicken breast halves, eggs, canola oil, garlic, ginger, tomatoes, serrano chili, mango, soy sauce, honey, curry

Taken from www.food.com/recipe/loris-island-chicken-153913 (may not work)