Trim chicken breasts 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 chicken breasts are ready to be prepared, rinse lightly and drain. Place coconut, corn starch, and flour in a bowl and mix well. In separate bowl place beaten eggs and add water, blend well. Have oil hot and ready to fry chicken breasts.
Dip chicken breast in egg wash and then place chicken breast in coconut mixture, coating 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.
The coconut chicken was served with the honey mustard on top of the chicken pieces, we have elected to serve the sauce on the side.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	376.54 Kcal (1576 kJ)
Calories from fat	129.27 Kcal
		% Daily Value*
Total Fat	14.36g	22%
Cholesterol	121.45mg	40%
Sodium	1308.46mg	55%
Potassium	436.16mg	9%
Total Carbs	37.13g	12%
Sugars	0.82g	3%
Dietary Fiber	2.19g	9%
Protein	26.14g	52%
Iron	1.2mg	7%
Calcium	36.7mg	4%

Amount Per 100 g
Calories	190.55 Kcal (798 kJ)
Calories from fat	65.42 Kcal
		% Daily Value*
Total Fat	7.27g	22%
Cholesterol	61.46mg	40%
Sodium	662.15mg	55%
Potassium	220.72mg	9%
Total Carbs	18.79g	12%
Sugars	0.41g	3%
Dietary Fiber	1.11g	9%
Protein	13.23g	52%
Iron	0.6mg	7%
Calcium	18.6mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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