Coconut-Peanut with Chicken - serves 4

3/4 cup cocktail peanuts, finely chopped in food processor (almost ground)
2 cup sweetened coconut flakes
1/4 cup flour
2 eggs
1 lb chicken breasts without skin, cut in 1" pieces
Vegetable oil

Dipping sauce:
3 tbsp honey
3 tbsp orange marmalade
1 tbsp soy sauce
1/2 tsp prepared mustard

Combine peanuts and coconut in medium sized bowl. Place flour in a second bowl and lightly beat eggs in a third bowl.
Dip chicken pieces in flour, then egg, and then roll in peanut mixture. Place on a baking sheet.
Pour enough oil into skillet to reach a depth of 1/2 in. Heat over medium heat. When hot add chicken with slotted spoon, 6 pieces at a time.
Cook 4-6 minutes until cooked through and light golden, turning once.
Adjust heat as needed to prevent over browning. Drain on paper towel.
To prepare sauce, combine all ingredients in small bowl.