Chinese Coconut Chicken: A Sweet and Crispy Dinner You’ll Crave

Chinese Coconut Chicken is the kind of dish that makes your kitchen smell like a cozy takeout night without the delivery fee (or the regret afterward). This recipe wraps up everything you love about Chinese buffet nostalgia—the creamy, sweet coconut sauce, the crunchy golden chicken, and that satisfying balance between comfort and indulgence.

Making Chinese Coconut Chicken at home is surprisingly easy, and it’s ready in just 30 minutes. Perfect for busy weeknights when you crave something special but still want to keep your sanity intact. Plus, it’s family-friendly—meaning even your picky eaters will be fighting for the last piece. Pair it with rice, toss in some veggies, and suddenly you’ve turned your kitchen into your favorite local restaurant.

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What is Chinese Coconut Chicken?

Chinese Coconut Chicken is a creamy, slightly sweet, and irresistibly crispy chicken dish inspired by Chinese-American cuisine. It usually features bite-sized pieces of chicken—either breast or thigh—lightly fried until golden brown and then coated in a luscious coconut milk-based sauce. The sauce combines coconut milk, sugar, a touch of vinegar, and even a bit of mayo (trust me, it works!) to create that perfect creamy tang you love from takeout.

Think of it as the tropical cousin of honey sesame chicken. What’s great is that this homemade version skips the heavy oil and questionable additives, delivering the same restaurant-style flavor right in your skillet. If you enjoy Asian-inspired dishes like Honey Sesame Chicken, you’re going to adore this comforting coconut twist.

Reasons to Try Chinese Coconut Chicken

If you’ve ever had one of those nights where you can’t decide between sweet, savory, and creamy—Chinese Coconut Chicken is your answer. For starters, it’s quick. You’ll have it ready in about half an hour, which is less time than it takes for takeout to arrive. It’s also incredibly versatile; you can use chicken breast or thighs, serve it over rice, or even toss it into noodles for a different vibe.

The sauce is so rich and velvety that you’ll probably find yourself spooning it over everything on your plate. Another reason? It’s surprisingly light! The combination of crispy coating and coconut creaminess hits all the right notes without feeling heavy. For nights when you’re craving comfort but want something a little tropical, this dish hits that sweet spot.

Ingredients Needed to Make Chinese Coconut Chicken

For the Chicken Marinade:

• 1 lb boneless, skinless chicken thighs or breasts (cut into 1–2 inch pieces)
• 1 large egg white
• 2 tablespoons water
• 1 teaspoon coarse kosher salt

For the Coconut Sauce:

• ¾ cup full-fat coconut milk
• ¼ cup granulated sugar
• 1 tablespoon mayonnaise
• 1½ teaspoons white vinegar
• 1½ teaspoons cornstarch
• ¼ teaspoon coarse kosher salt
• 1 teaspoon neutral oil
• 1 teaspoon minced ginger

For Frying & Coating:

• 1 cup cornstarch
• Oil for frying (vegetable or canola oil)

Instructions to Make Chinese Coconut Chicken

This Step-by-Step Chinese Coconut Chicken guide will walk you through everything from marinating to plating, making sure every bite is golden, crispy, and coated in that irresistible coconut cream sauce. Grab your skillet—let’s make some takeout magic at home.

Step 1: Marinate the Chicken (Step by Step)

Start by prepping your chicken. Cut 1 pound of boneless, skinless chicken thighs or breasts into 1–2-inch bite-sized pieces. In a medium bowl, whisk together one egg white, two tablespoons of water, and a teaspoon of coarse kosher salt. Add your chicken to the bowl and toss to coat every piece.

Here’s a quick Step-by-Step pro tip: Let your chicken marinate for at least 20 minutes. If you’ve got time, marinate it up to 24 hours in the fridge for maximum tenderness. The egg white mixture helps lock in moisture, ensuring your chicken stays juicy through frying.

If you love this kind of prep trick, check out my guide on Healthy Chicken and Vegetable Skillet for more quick marinating tips that save time on busy nights.

Step 2: Coat the Chicken for Frying (Step by Step)

Now that your chicken is marinated and tender, it’s time for that signature crispy coating. Pour one cup of cornstarch into a shallow bowl. Take each piece of chicken and coat it thoroughly, pressing lightly so the starch sticks well. Shake off any excess. This Step-by-Step coating process ensures the chicken gets that light, crispy shell we all crave from Chinese takeout.
If you prefer a lighter texture, try mixing half cornstarch and half rice flour—a trick I also use in my Honey Sesame Chicken recipe for extra crunch.

Step 3: Fry the Chicken Until Golden (Step by Step)

Heat oil in a deep skillet or pot to 350°F (175°C). You can test the temperature by dropping a small pinch of cornstarch into the oil—if it sizzles instantly, you’re good to go. Working in small batches, carefully place your coated chicken pieces into the hot oil. Don’t overcrowd the pan—this Step-by-Step frying technique keeps the temperature steady and ensures every piece cooks evenly.
Fry for about 4 minutes or until each piece turns beautifully golden and crispy. Once done, transfer the fried chicken to a paper towel-lined plate to drain off any excess oil. You’ll notice how light and crunchy the coating feels—it’s a sign you nailed the frying process!

If you’d like to try a no-fry version, hop over to my Crispy Roasted Chicken with Garlic Butter post for oven-crisping inspiration—it’s a healthier alternative that still gives amazing texture.

Step 4: Make the Coconut Sauce (Step by Step)

Now comes the heart of your Step-by-Step Chinese Coconut Chicken—the silky coconut sauce. In a medium pan, heat one teaspoon of neutral oil over medium heat. Add a teaspoon of minced ginger and sauté until fragrant (about 30 seconds). The aroma alone will make you hungry.

Next, stir in ¾ cup of full-fat coconut milk, ¼ cup of sugar, one tablespoon of mayonnaise, 1½ teaspoons of white vinegar, 1½ teaspoons of cornstarch, and ¼ teaspoon of salt. Keep stirring continuously to avoid lumps. After about 2–3 minutes, you’ll notice the sauce thickening to a luscious, velvety consistency that clings perfectly to the chicken.

If you enjoy creamy sauces like this, try my Easy Crockpot Thai Coconut Chicken Soup—it’s another coconut-rich recipe that feels like a warm hug in a bowl.

Step 5: Combine Chicken and Sauce (Step by Step)

Once your sauce has thickened, reduce the heat to low and gently add the fried chicken pieces. Toss them carefully, making sure every piece gets coated in that glossy coconut goodness. This Step-by-Step combination is where the magic happens—the crisp chicken absorbs the sweet, tangy, and creamy notes of the sauce, creating the perfect balance of flavor and texture.
You can serve it immediately over steamed jasmine rice or alongside a colorful veggie mix. If you’d like a balanced meal idea, my Parmesan Garlic Roasted Carrots make an excellent side that pairs beautifully with the sweetness of this dish.

Step 6: Serve and Enjoy (Step by Step)

Plate your finished Chinese Coconut Chicken over a bed of fluffy rice. Spoon extra sauce over the top because, let’s be honest, that’s the best part. Garnish with chopped scallions or sesame seeds for a pop of freshness.
And there you have it—Step-by-Step Chinese Coconut Chicken that tastes better than takeout, made right in your kitchen. This recipe is a perfect blend of creamy, crispy, and sweet—all ready in about 30 minutes.

If you’re a fan of easy homemade takeout dinners, don’t miss my Smoky BBQ Cheddar Chicken Skillet Pasta or Easy Honey Pepper Chicken Pasta next—both equally comforting and weeknight-friendly.

What to Serve with Chinese Coconut Chicken

This dish pairs beautifully with fluffy jasmine rice or brown rice, soaking up every drop of that dreamy sauce. If you want a colorful plate, add a side of steamed broccoli or snap peas for a pop of freshness. Feeling fancy? Serve it alongside Parmesan Garlic Roasted Carrots for a sweet and savory contrast. For a more Asian-inspired combo, try it with Korean Ground Beef Bowls or even a warm bowl of Easy Crockpot Thai Coconut Chicken Soup to create your own takeout-style dinner spread.

Key Tips for Making Chinese Coconut Chicken

1. Use full-fat coconut milk—it gives the sauce that luxurious, creamy texture.
2. Don’t skip the cornstarch coating; it’s the secret to that perfect crisp.
3. Fry in small batches for even cooking and crunch.
4. Want it spicier? Add a sprinkle of chili flakes or a drizzle of sriracha.
5. To keep things light, you can also air-fry or oven-bake the chicken before tossing it in the sauce.

Storage and Reheating Tips for Chinese Coconut Chicken

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken in a skillet over medium heat with a splash of coconut milk to bring back the creaminess. Avoid microwaving—it tends to make the coating soggy. If you’re prepping ahead, fry the chicken and store the sauce separately; then combine them just before serving for that fresh, crisp texture.

FAQs

Can I make Chinese Coconut Chicken gluten-free?
Yes, just make sure your cornstarch and vinegar are gluten-free certified.

Can I use chicken breast instead of thighs?
Absolutely! Chicken breast will give you a leaner version with a lighter texture.

Can I make this ahead of time?
You can marinate and fry the chicken in advance, then reheat and toss it in the sauce right before serving.

Final Thoughts

Chinese Coconut Chicken brings a little joy to your table—crispy, creamy, and just the right amount of sweet. It’s an easy weeknight win that tastes like takeout but feels homemade. Whether you’re cooking for family or just indulging yourself after a long day, this dish hits all the right notes of comfort and satisfaction.

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