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
- Marinate the Chicken:
- In a bowl, mix chicken, egg white, water, and salt.
- Let marinate for at least 20 minutes (or up to 24 hours).
- Coat & Fry the Chicken:
- Toss the marinated chicken in cornstarch, ensuring an even coating.
- Heat oil to 350°F (175°C) in a deep skillet or pot.
- Fry chicken in batches for about 4 minutes until golden brown.
- Drain on a paper towel-lined plate.
- Make the Coconut Sauce:
- In a pan, heat oil over medium heat and sauté the minced ginger until fragrant.
- Add coconut milk, sugar, mayonnaise, vinegar, cornstarch, and salt. Stir continuously.
- Cook until the sauce thickens, about 2-3 minutes.
- Combine & Serve:
- Toss the crispy fried chicken into the coconut sauce, coating each piece evenly.
- 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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese Inspired