Pour about 2 to 3 inches of vegetable oil into a medium pot. Heat over medium heat until the oil reaches 365°F. To test, dip the end 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). Set aside.

In a second shallow bowl, lightly beat the eggs.

Place the shredded coconut in a third shallow bowl.

Take a piece of chicken and coat it thoroughly in the cornstarch mixture, shaking off any excess.

Dip the coated chicken into the beaten eggs, making sure it's fully covered.

Press the chicken into the shredded coconut, turning to coat all sides. Place the breaded piece on a plate. Repeat with all remaining chicken pieces.

Once the oil is hot, gently add the chicken pieces one at a time, being careful not to overcrowd the pot. Cook in batches if needed.

Fry the chicken for about 4 minutes, then flip carefully and cook for another 4 minutes, until golden brown and cooked through (internal temperature of 165°F).

Using a slotted spoon, transfer the cooked chicken to a plate lined with paper towels to drain.

Serve the crunchy coconut chicken plain or with your favorite dipping sauce—honey, orange sauce, or sweet and sour sauce all work beautifully.