Begin by cutting the chicken breasts into long, thin strips for even cooking.
In a shallow dish, combine the cornstarch, cayenne pepper, salt, and pepper. In a large mixing bowl, crack the eggs and whisk them until well-beaten. In another shallow dish, place the sweetened coconut flakes.
Take each chicken strip and dredge it in the cornstarch mixture, then dip it into the beaten eggs, and finally roll it in the coconut flakes, pressing gently to adhere.
In a frying pan or skillet, add enough oil to cover the bottom, about 1/4 inch deep. Heat the oil over medium-high heat until hot.
Carefully place the coated chicken strips in the hot oil, cooking in batches if necessary. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. Use a slotted spoon to transfer to a plate lined with paper towels.
Serve your Coconut Chicken warm, paired with a dipping sauce or over rice for a complete meal.
