Description
Recreate the nostalgic flavors of Chinese buffet nights with this creamy, crispy Chinese Coconut Chicken. Lightly fried, golden chicken pieces are coated in a sweet and silky coconut sauce with a touch of tang—bringing the perfect balance of flavors and textures to your plate. Whether for a cozy night in or a family-style meal, this homemade takeout classic will quickly become a favorite.
Ingredients
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
- 1 ½ teaspoons white vinegar
- 1 ½ teaspoons cornstarch
- ¼ teaspoon coarse kosher salt
- 1 teaspoon neutral oil
- 1 teaspoon ginger, minced
For Frying & Coating:
- 1 cup cornstarch
- Oil for frying (vegetable or canola oil)
Instructions
1. In a bowl, mix chicken, egg white, water, and salt.
2. Let marinate for at least 20 minutes (or up to 24 hours).
3. Toss the marinated chicken in cornstarch, ensuring an even coating.
4. Heat oil to 350°F (175°C) in a deep skillet or pot.
5. Fry chicken in batches for about 4 minutes until golden brown.
6. Drain on a paper towel-lined plate.
7. In a pan, heat oil over medium heat and sauté the minced ginger until fragrant.
8. Add coconut milk, sugar, mayonnaise, vinegar, cornstarch, and salt. Stir continuously.
9. Cook until the sauce thickens, about 2-3 minutes.
10. Toss the crispy fried chicken into the coconut sauce, coating each piece evenly.
11. Serve hot over steamed rice or alongside vegetables.
Notes
For extra crunch, keep some fried chicken separate and drizzle with sauce when serving.
Use full-fat coconut milk for the creamiest texture.
Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat.
To make it gluten-free, ensure all ingredients (including cornstarch and vinegar) are gluten-free.