Rainforest Cafe Caribo Coconut Chicken with Honey Mustard Sauce Rainforest Cafe Caribo Coconut Chicken with Honey Mustard Sauce Created by admin, July 30, 2000 Description This is a tasty way to do up Chicken Tenders. The coconut adds a sweet and crispy touch that is just right! Ingredients Makes 4-61 1/2 lbs. Chicken Breast (boneless, skinless, 1/3" - 1/2" thick) 2 tsp. Salt 2 tsp. Sugar 2 C. Flaked Coconut 1 C. Corn Starch 1/4 C. Flour 2 Eggs (beaten) 1/4 C. Water Deep fryer or deep skillet Vegetable Oil (for deep frying)     Rainforest Cafe Honey Mustard DressingMethods/steps Trim chicken breast so the pieces will measure 4" long and about 2 1/2" wide. Sprinkles sugar and salt over chicken breast and place in a zip lock bag and marinate in refrigerator for 4 hours. When chicken breast 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 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. 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. For presentation and tasty side compliment. Slice a ripe pineapple in 1/8" pieces and cut the round slices in half. Lightly sauté the pineapple in a non stick sauce pan that has been sprayed with a non stick spray just until heated through. The pineapple will turn more intense yellow. Serving fresh sautéed pineapple is also great with a pork entree. Angel_Juli         This webset page was assembled on Sunday June 15, 2008 by BuzyS. with graphics from Hemera using one of the many auto-scripters available at  Chat_Central_Gateway  All rights reserved KENDOC 2005