Thai Cafe Coconut Crusted Chicken

Ingredients

For the chicken

3-4 boneless, skinless chicken breasts

3/4 cup of cornstarch

Pinch of salt and pepper

3 eggs

Bag of sweetened, shredded coconut

For the sauce

1/2 cup light mayonnaise (I used Great Value)

4 tablespoons sweet chili sauce (I used Mae Ploy which is on the International foods aisle)

2 tablespoons honey (I used Great Value)

Hot sauce (I used 1/2 tablespoon of Louisiana but this can change depending on how spicy you want it

Directions

Preheat oven to 400 degrees

Line 2 cookie sheets

Dice chicken breasts into 1 inch cubes

Get out 3 small bowls (1 for cornstarch mix, 1 for eggs and 1 for coconut)

In the first bowl, mix together the cornstarch, salt and pepper

In the second bowl, lightly beat the 3 eggs

In the last bowl, dump as much coconut as will fit (you will refill throughout dipping process)

For each piece of chicken: place in the cornstarch, tap off excess, dip into egg, tap of excess, cover with the shredded coconut and then place on cookie sheet.

Bake the chicken for 15 minutes on one side and then flip and bake for another 10ish minutes (oven temps may vary so keep your eyes on the chicken around the last few minutes)

For the sauce:

In a small bowl, whisk all of the ingredients together