APRON AND PANS - COCONUT CHICKEN WITH CHILLI APRICOT CHUTNEY

Ingredients
1⁄2 cup plain flour
2 1⁄2 cups shredded coconut
2 eggs
750 g chicken breast fillets, thinly sliced lengthwise
Vegetable oil, for deep frying

Chilli apricot chutney
2 tablespoons vegetable oil
1⁄4 teaspoon dried chili pepper flakes
1 red onion, roughly chopped
400 g dried apricots, roughly chopped
1⁄2 cup white sugar
1⁄2 cup rice wine vinegar

Preparation
Chilli apricot chutney 
Heat oil in a saucepan over medium heat. 

Add chilli flakes. Cook for 1 minute. 

Add onion, apricot, sugar and vinegar. 

Cook, stirring, for 3 minutes or until sugar dissolves and mixture comes to the boil. 

Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until chutney is thick.

Chicken
Place flour and coconut in separate shallow dishes. Lightly beat eggs in a shallow bowl.

Preheat oven to 150°C. 

Line a baking tray with paper towel. Coat chicken in flour, shaking off excess, then dip in egg, followed by coconut, pressing coconut on with fingertips to secure.

Fry in batches putting them in the oven on the baking tray until you are done.