• In a bowl whisk the eggs together. In a separate bowl mix the panko breadcrumbs and shredded coconut.
• Dip each chicken breast into the flour, then into the egg, then roll in the coconut mixture to coat evenly. Repeat the process until all of the chicken is breaded.
• Preheat a non-stick pan with the oil over medium heat. Make sure the pan is hot and gently place the chicken breasts in the pan. Cook for 4 to 5 minutes on each side until golden brown and an internal temperature of 160°F is achieved using a thermometer to check the internal temperature. (Don't overcrowd the pan, fry the chicken in batches if needed.)
• Once the chicken is cooked, set aside on a paper towel-lined plate for 2 to 3 minutes to drain the excess oil. Serve with the sweet and sour sauce.

Sauce

• In a bowl, mix the sugar and hot water until the sugar is dissolved. Add the apricot preserves, soy sauce, and rice vinegar.
• Mix everything together with a fork until the sauce is well-combined. Let the sauce sit for 5 minutes and mix again before serving.