1/4 cup plus 2 tablespoons bottled teriyaki sauce
2 teaspoons five-spice powder
1/8 cup soy sauce
2 teaspoons toasted sesame oil
3 tablespoons honey
1 pound boneless, skinless chicken breast, cut into 1-inch strips
1 cup shredded unsweetened coconut
1 cup yellow cornmeal
1/8 cup minced parsley
1/8 to 1/4 cup canola oil
Combine the teriyaki sauce, five-spice powder, soy sauce, sesame oil and honey. Pour over the chicken strips and marinate for at least 4 hours.
Preheat the oven to 450.
In a large bowl, combine the coconut, cornmeal and parsley. Remove the chicken from the marinade and save marinade. Roll the chicken in the breading mixture to coat all sides. Dip the chicken in the remaining marinade and then in the breading again. Place the chicken strips on a lightly oiled sheet pan and sprinkle evenly with the canola oil. Bake for 15 to 20 minutes, until golden. Serves 4.