Appetizer: Chicken Coconut Skewers

Chicken Coconut Skewers:

6 boneless, skinless chicken breasts
4 cups sweetened coconut flakes
5 cups of vegtable oil or canola oil
3-4 cups flour
2 cups beer (a dark ale works best)
3 eggs
3 tsp baking soda
5 tsp minced ginger
3 tsp paprika
2 tsp cayenne pepper
4 tsp ground cinnamon
4 tsp salt
16-20 long bamboo skewers

Preheat a large dutch oven with the oil to 350 degrees (use a thermometer).
Pound the chicken breasts out flat between two sheets of parchment paper. Cut the flattened chicken breasts into long strips, abodu 1 1/2 inches wide. You should be able to get 4 long strips per piece.
In a large, shallow baking dish, combine the flour, egg, beer and dry ingredients (not the coconut). Stir with a whisk until it forms a sticky paste. Spread and even layer of coconut flakes onto a separate plate.
Skewer your chicken piecs and dip into the batter. Wipe off excess with your finger, then roll it in the coconut flakes. Place as many of the chicken skewers in the oil as you can and let them cook for 3-4 minutes or until they are browned. Then turn the skewer (using tongs) and cook the other side for 2 minutes (skim off any coconut flakes in the oil). Remove the skewers and rest them on paper towels.