Steps
- 1
Cut chicken into 1.5" inch cubes
- 2
Pour ~2 inches of oil into deep pan and slowly bring to 275 degrees
- 3
Mix horseradish and marmalade for dipping sauce
- 4
Beat eggs in medium bowl
- 5
Mix corn starch, chili pepper, paprika, garlic powder, salt and pepper in medium bowl
- 6
Coat chicken well in powder mixture. Remove extra powder and drop chicken in egg mixture. Remove chicken a cube at a time and crust with coconut flakes.
- 7
When oil is hot, place 6-8 cubes in oil, 1 at a time. Rotate chicken as needed to cook evenly (~4-5 minutes). Chicken should be fully cooked and coconut should be golden brown.
- 8
Remove chicken and drain any excess oil on a paper towel. Garnish with sliced scallions.
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