COCONUT PEANUT CHICKEN

3/4 cup roasted peanuts, very finely chopped - almost ground
2 cups sweetened coconut flakes
1/4 cup flour
2 eggs
1 lb. boned and skinned chicken breast halves, cut in 1" pieces
vegetable oil
DIPPING SAUCE:
3 tbsps. honey
3 tbsps. orange marmalade
1 tbsp. soy sauce
1/2 tsp. prepared mustard

Combine peanuts and coconut in medium sized bowl. Place flour in a second bowl and lightly beat eggs in a third bowl.

Dip chicken pieces in flour, then egg, and then roll in peanut mixture. Place on a baking sheet.

Pour enough oil into skillet to reach a depth of 1/2 in. Heat over medium heat. When hot add chicken with slotted spoon, 6 pieces at a time. Cook 4-6 minutes until cooked through and light golden, turning once. Adjust heat as needed to prevent over browning. Drain on paper towel.

To prepare sauce, combine all ingredients in small bowl.

Source: Alicia K., San Diego, CA