• 1 cup ROBIN HOOD® All Purpose Flour 250 mL
• 1 cup corn starch 250 mL
• 1 1/2 tsp baking powder 7 mL
• 1 1/2 tsp baking soda 7 mL
• 1 1/2 tsp salt 7 mL
• 1 tbsp sugar 15 mL
• 3/4 cup sweetened, shredded coconut 175 mL
• 1 1/3 cups ice water 325 mL
• 2 lb boneless, skinless chicken breasts 900 g
• Salt, pepper and cayenne pepper , to taste
• CRISCO® Canola Oil, for deep frying

1. Heat oil in deep fryer or, large deep pot to 375F (190C). If using a deep pot, do not fill more than halfway.
2. Combine first 7 ingredients in medium sized bowl. Whisk in ice water and mix well. Batter will be slightly lumpy. Season chicken with salt, pepper and cayenne pepper.
3. Dip chicken into batter and carefully drop into hot oil. Fry 4 at a time for 4-5 minutes, until balls are golden brown and chicken is no longer pink inside. Serve immediately with sweet and sour sauce.

Makes: 40 chicken balls
Preparation time: 20 minutes
Freezing: not recommended