Rainforest CafeŽ Caribe Coconut Chicken Strips, Honey Mustard Sauce
Comments:	Where else can you dine within the rainforest, yet be minutes from a Disney adventure! As part of its international locations, the Rainforest Cafe operates two popular theme restaurants at Walt Disney World in Florida. For a nice presentation and a tasty side compliment, slice a ripe pineapple into 1/8-inch [3-mm] thick slices. Half then lightly fry pineapple slices halves into a non-stick frypan already sprayed with a non stick spray just until heated through. The pineapple will turn more intense yellow. Serving fresh fried pineapple is also great with pork. The honey mustard dressing can be used on a variety of meats, and even salads.
Servings:	4 to 6
Ingredients	Preparation
1 1/2 pounds [680 g] [1/3 to 1/2-inch / 8 mm to 1.3-cm thick] chicken whites 2 teaspoons [10 g] granulated sugar 2 teaspoons [10 mL] salt 2 cups [500 mL] flaked coconut 1 cup [250 mL] cornstarch 1/4 cup [35 g] flour 2 eggs 1/4 cup [60 mL] water Vegetable oil, for deep frying Rainforest Cafe Honey Mustard Dressing 1/3 cup [80 mL] honey mustard 1/4 cup [60 mL] mayonnaise 1/4 teaspoon [1 mL] cayenne pepper	Mix together all honey mustard dressing [honey mustard, mayonnaise and cayenne pepper] until well blended. Cover and refrigerate until ready to serve Trim chicken whites so the pieces will measure 4 inches [10 cm] long and about 2 1/2 inches [6 cm] wide. Sprinkle sugar and salt all over chicken strips; transfer into a zip lock bag. Refrigerate and leave to marinate for 4 hours. When ready to cook lightly rinse then drain chicken strips. Into a bowl, well mix together flaked coconut, cornstarch and flour until well blended. Beat eggs into a clean bowl; well mix in water. Preheat some vegetable oil into deep fryer or deep skillet until really hot. Dip chicken strips into egg wash then into coconut mixture, until well coated. Carefully transfer chicken strips, without crowding, into hot oil. Fry until lightly golden, no longer pink inside, checking the oil so it does not burn. Transfer onto paper toweling. Keep warm until all are done. Serve coconut chicken strips coated with honey mustard dressing, or serve dressing into a sauceboat.