Chinese Coconut Chicken: A Sweet and Crispy Takeout Favorite

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Everyday Culinary Delights👩‍🍳

Posted on March 11, 2025

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The Dish That Brings Back Nostalgic Buffet Nights

There’s something special about Chinese buffet nights. As a child, they felt like a feast—a long row of steaming trays filled with golden fried dumplings, sticky sesame chicken, and soft noodles glistening with sauce. But the dish I always went back for, plate after plate, was Chinese Coconut Chicken.

Unlike the bolder, spicier dishes on the buffet line, coconut chicken had a sweet, creamy, and delicate flavor that set it apart. The crispy, golden pieces of chicken were coated in a silky coconut sauce that was rich but not heavy, sweet but perfectly balanced with a hint of tang. It was comfort food at its finest, a dish that felt indulgent and yet somehow soothing at the same time.

As I got older and started cooking more at home, I set out on a mission to recreate this dish—one that wasn’t just close to the buffet version, but even better. After plenty of trial and error, I discovered the secret that makes Chinese Coconut Chicken so irresistibly creamy: mayonnaise. It sounds unusual, but just a touch of it in the sauce adds a velvety texture without overpowering the coconut flavor.

Now, this dish has become a regular in my kitchen, bringing back the nostalgia of those buffet nights but with the added satisfaction of making it from scratch. Whether you’re craving a comforting, restaurant-quality meal or looking for a sweet twist on fried chicken, this recipe is guaranteed to become a favorite.

Why This Recipe Works So Well

Chinese Coconut Chicken stands out from other takeout-style dishes for its unique balance of flavors and textures. Here’s why this recipe is a winner:

Crispy on the Outside, Juicy on the Inside – The cornstarch coating creates a light, crisp shell while keeping the chicken tender and flavorful.
Sweet & Creamy Coconut Sauce – Instead of using heavy cream, this sauce gets its smooth, luxurious texture from coconut milk and a touch of mayonnaise.
Perfect for Weeknights – Quick to prepare and cook, this dish is ready in about 30 minutes—perfect for an easy homemade takeout meal.
Versatile & Customizable – Works great with chicken thighs or breasts and pairs well with rice, noodles, or steamed vegetables.

If you love rich, creamy dishes with a touch of sweetness, this buffet-style coconut chicken is going to be a game-changer in your kitchen.

Ingredients

For the Chicken Marinade:

1 lb boneless, skinless chicken thighs (or breasts, cut into 1-2 inch pieces) – Juicy and flavorful protein
1 large egg white – Helps bind the coating
2 tablespoons water – Keeps the chicken tender
1 teaspoon coarse kosher salt – Enhances the natural flavors

For the Coconut Sauce:

¾ cup full-fat coconut milk – Creates a creamy, rich base
¼ cup granulated sugar – Adds a sweet contrast
1 tablespoon mayonnaise – Secret ingredient for extra creaminess
1 ½ teaspoons white vinegar – Balances the sweetness with acidity
1 ½ teaspoons cornstarch – Helps thicken the sauce
¼ teaspoon coarse kosher salt – Rounds out the flavors
1 teaspoon neutral oil – For sautéing
1 teaspoon ginger, minced – Adds warmth and depth

For Frying & Coating:

1 cup cornstarch – Creates a crispy, light coating
Oil for frying – Any neutral oil with a high smoke point

Directions: Bringing Buffet-Style Coconut Chicken to Your Kitchen

Marinate the Chicken: Mix chicken, egg white, water, and salt, then let it marinate for at least 20 minutes (or up to 24 hours).
Coat & Fry: Toss the marinated chicken in cornstarch, ensuring an even coating. Fry at 350°F for about 4 minutes until golden brown, then drain.
Make the Coconut Sauce: Sauté ginger in oil, then add coconut milk, sugar, mayonnaise, vinegar, cornstarch, and salt. Stir until the sauce thickens.
Combine & Serve: Toss the crispy chicken in the coconut sauce, ensuring every piece is coated. Serve hot over rice for a perfect meal.

Nutritional Breakdown (Per Serving – Approximate Values)

Calories: ~399 kcal
Carbohydrates: ~36g
Protein: ~24g
Fat: ~17g
Saturated Fat: ~10g
Sugar: ~13g
Sodium: ~872mg

How to Serve Chinese Coconut Chicken

This dish is rich, comforting, and best served warm with a simple side that lets the flavors shine. Here are some of the best ways to enjoy it:

Classic Pairings:

Steamed Jasmine or Basmati Rice – The neutral, fluffy texture of rice soaks up the coconut sauce perfectly.
Fried Rice – If you want a full takeout-style experience, serve it over vegetable or egg fried rice.

Lighter & Healthier Options:

Steamed Broccoli or Bok Choy – A fresh contrast to the creamy sauce.
Cauliflower Rice – A great low-carb alternative to traditional rice.

For an Extra Crispy Twist:

Serve the crispy chicken on the side and let people dip it into the coconut sauce for extra crunch.
Garnish with toasted coconut flakes for more texture.

Whether you’re going for a cozy takeout night at home or serving it at a gathering, this dish never fails to impress.

Frequently Asked Questions (FAQs)

1. Can I use chicken breasts instead of thighs?

Yes! While chicken thighs are juicier and more forgiving, you can absolutely use boneless, skinless chicken breasts. Just be careful not to overcook them, as they dry out faster than thighs.

2. What type of coconut milk should I use?

Use full-fat coconut milk for the best texture and flavor. Avoid light coconut milk, as it won’t give the sauce the same creamy consistency.

3. Why does this recipe use mayonnaise?

Mayonnaise is a secret ingredient used in many Chinese-American dishes to add creaminess without making the sauce too heavy. You won’t taste the mayonnaise itself—it simply enhances the texture.

4. Can I make this dish dairy-free?

Yes! The coconut milk and mayonnaise are naturally dairy-free, so just ensure you use a dairy-free mayonnaise or replace it with a little extra coconut milk for a fully dairy-free version.

5. Can I make this gluten-free?

Yes! Simply swap out:

Cornstarch instead of flour for the crispy coating (which this recipe already uses).
Gluten-free soy sauce if adding extra seasoning.

6. Can I make this dish ahead of time?

You can prep the chicken and sauce separately ahead of time, but for the best texture, fry the chicken fresh before serving.

7. How do I store and reheat leftovers?

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm gently on the stove over medium heat or microwave in 30-second bursts until heated through.

Fun Variations to Try

Looking to change things up? Here are a few delicious twists on Chinese Coconut Chicken:

1. Spicy Coconut Chicken

Add ½ teaspoon of red pepper flakes or a drizzle of Sriracha for some heat.

2. Honey Coconut Chicken

Stir in 1 tablespoon of honey to the sauce for an even richer sweetness.

3. Coconut Shrimp Version

Swap out chicken for jumbo shrimp and reduce the frying time to 2-3 minutes per batch.

4. Crunchy Coconut Chicken

Mix shredded coconut into the cornstarch coating for extra crunch.

5. Low-Carb Coconut Chicken

Serve over cauliflower rice or alongside steamed veggies instead of traditional rice.

Final Thoughts: A Dish That Brings Takeout Home

Chinese Coconut Chicken is more than just a meal—it’s a comforting, nostalgic dish that brings the flavors of a classic Chinese buffet right into your own kitchen. With its crispy fried chicken, creamy coconut sauce, and perfectly balanced sweetness, this recipe captures everything that makes takeout so addictive—but even better when homemade.

Whether you’re making this for a family dinner, a weekend treat, or simply to satisfy a craving, it’s a dish that’s sure to become a regular favorite. So skip the takeout, grab your ingredients, and enjoy a taste of Chinese Coconut Chicken from the comfort of your own kitchen!