Recipe: Rainforest Cafe Caribe Coconut Chicken with Honey Mustard Dressing

RAINFOREST CAFE CARIBE COCONUT CHICKEN

1 1/2 pounds chicken breasts (boneless, skinless, 1/3- to 1/2-inch thick)
2 teaspoons salt
2 teaspoons granulated sugar
2 cups flaked coconut
1 cup cornstarch
1/4 cup flour
2 eggs (beaten)
1/4 cup water
Deep fryer or deep skillet
Vegetable oil (for deep frying)
Rainforest Cafe Honey Mustard Dressing (for serving, recipe follows)

Trim chicken breast so the pieces will measure 4-inches long and about 2 1/2-inches wide. Sprinkle sugar and salt over chicken breast and place in a zip lock bag and marinate in refrigerator for 4 hours.

WHEN READY TO COOK:
Rinse chicken lightly and drain; set aside. Place coconut, cornstarch, and flour in a bowl and mix well. In separate bowl place beaten eggs and add 1/4 cup water; blend well.

Have oil hot and ready to fry chicken breast.

Dip chicken breast in egg wash and then place chicken breast in coconut mixture, coated well. Carefully place chicken in hot oil and cook until lightly golden. Remove and place on a paper towel. When frying chicken do not crowd and keep a check on the oil so it does not burn.

Serve with Honey Mustard Dressing for dipping.

RAINFOREST CAFE HONEY MUSTARD DRESSING

1/3 cup honey mustard (French's)
1/4 cup mayonnaise
1/4 teaspoon ground cayenne pepper

Mix mustard, mayonnaise and cayenne pepper together and blend well. Place in a covered container and refrigerate until ready to use.