Coconut Chicken
3/4 cup pineapple juice, divided
1 cup cream of coconut, divided
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup rice-wine vinegar
2 pounds boneless chicken breasts, cut into strips
1 cup flour
Salt and pepper, to taste
6 eggs, beaten
1 (2 pound) bag shredded coconut
3/4 to 1 cup peanut oil
1/4 cup heavy cream
Combine 1/4 cup pineapple juice, 1/4 cup cream of coconut, soy sauce, brown sugar and rice-wine vinegar in a large bowl. Add chicken strips, cover and refrigerate 4 hours or overnight.
Place flour in pie plate and add salt and pepper. Beat eggs and 1/4 cream of coconut. Place shredded coconut in a bowl. Dredge chicken pieces in flour, then egg mixture, then coconut.
Heat just enough peanut oil in a saut