Directions

1. Heat vegetable oil in a large skillet over medium high heat.
2. Season chicken with salt and pepper, to taste. In a large bowl, whisk together eggs, soy sauce, Sriracha, garlic powder, ginger and 2 tablespoons water.
3. In another large bowl, combine Bisquick mix and coconut.
4. Working one at a time, dip chicken into egg mixture, then dredge in Bisquick mixture, pressing to coat.
5. Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
6. Serve immediately, garnished with cilantro, if desired.