Pour vegetable oil into a medium pot to a depth of 2 to 3 inches. Heat over medium heat until it reaches 365 degrees F. To test without a thermometer, dip the handle of a wooden spoon into the oil; if bubbles form around it, the oil is ready.

In a shallow bowl, whisk together the cornstarch, salt, black pepper, and cayenne pepper if using.

In a second shallow bowl, lightly beat the eggs.

Place the shredded coconut in a third shallow bowl.

Take each piece of chicken and dredge it in the cornstarch mixture, shaking off any excess.

Then dip the chicken into the beaten eggs, letting any extra drip off.

Finally, press the chicken into the coconut flakes, coating all sides. Place the coated pieces on a plate. Repeat with all chicken.

Once the oil is hot, gently add the chicken pieces one at a time, making sure they do not touch each other so they don't stick together.

Fry the chicken for about 4 minutes, then carefully flip each piece. Cook for another 4 minutes, until golden brown and cooked through.

Using a slotted spoon, transfer the chicken to a paper towel-lined plate to drain. Work in batches if needed to avoid overcrowding the pot.

Serve the crunchy coconut chicken plain or with your favorite dipping sauce. Honey, orange sauce, or sweet and sour sauce are all excellent choices.