Best Chinese Coconut Chicken (Buffet Style)

Why I Love This Recipe

I love how this dish captures that nostalgic restaurant flavor without needing to leave the house. The coconut sauce is rich and velvety with just the right hint of sweetness, and the chicken stays juicy inside a light, golden crust. Plus, it’s surprisingly simple and quick to make. From marinating to frying and saucing, the whole process takes less than 40 minutes—perfect for a satisfying weeknight meal or a weekend treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken Marinade

• 1 pound boneless skinless chicken thighs (or breasts; cut into 1- to 2-inch pieces)

• 1 large egg white

• 2 tablespoons water

• 1 teaspoon coarse kosher salt

Coconut Sauce

• ¾ cup full-fat coconut milk

• ¼ cup sugar

• 1 tablespoon mayonnaise

• 1 ½ teaspoons white vinegar

• 1 ½ teaspoons cornstarch

• ¼ teaspoon coarse kosher salt

• 1 teaspoon neutral oil

• 1 teaspoon minced ginger

For Frying

• ¾ cup cornstarch

• Neutral oil (enough for 1 inch in your pan)

Directions

Marinate the Chicken

1. I mix the chicken pieces with the egg white, water, and salt in a medium bowl. I let it marinate for at least 20 minutes (or up to 24 hours if I’m prepping ahead).

Make the Coconut Sauce
2. While the chicken marinates, I whisk together the coconut milk, sugar, mayonnaise, vinegar, cornstarch, salt, and 2 tablespoons of water in a small bowl.
3. In a skillet, I heat 1 teaspoon of oil over medium heat and sauté the minced ginger for about 45 seconds. Then I add the sauce mixture and cook it until it starts bubbling. I remove it from the heat and set it aside.

Fry the Chicken
4. I place the cornstarch in a large bowl. After giving the marinated chicken a quick stir, I coat each piece individually in the starch.
5. I heat about 1 inch of oil in a deep pan to 350°F and fry the chicken in two batches, cooking each batch for about 4 minutes until golden brown. I transfer the chicken to a wire rack to drain the excess oil.

Coat and Serve
6. I reheat the coconut sauce over medium heat, add the fried chicken pieces, and toss until everything is evenly coated. I serve immediately while the chicken is still hot and crispy.

Servings and timing

This recipe serves 4 people and takes just 35 minutes from start to finish—25 minutes of prep time and 10 minutes to cook. It’s a fast and flavorful dish that feels like takeout but tastes even better homemade.

Variations

Sometimes I use chicken breast for a leaner version, but thighs stay juicier and give a better texture. If I want a little heat, I add a pinch of red pepper flakes or a dash of sriracha to the sauce. I’ve also served it with steamed broccoli or over jasmine rice to round out the meal.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer using the oven or an air fryer to keep the chicken crispy. I place it at 350°F for about 10 minutes, or until warmed through. The microwave works too, but the coating won’t stay crisp.

FAQs

Can I bake the chicken instead of frying it?

Yes, I’ve baked the coated chicken at 400°F for about 20–25 minutes, flipping halfway through. It doesn’t get quite as crispy as frying but still tastes great.

What type of coconut milk works best?

I always use full-fat canned coconut milk for the richest, creamiest sauce. Light versions or boxed coconut milk don’t give the same result.

Is this dish very sweet?

It’s sweet but balanced. If I want it less sweet, I reduce the sugar slightly or add a splash of soy sauce to introduce a savory note.

Can I use pre-cooked chicken?

It’s best with raw chicken for that crispy coating, but if I’m short on time, I’ve tossed leftover rotisserie chicken in the sauce for a quick version—just skip the frying.

Does the mayonnaise make it taste weird?

Not at all. The mayo adds a silky texture and richness to the sauce without making it taste like mayonnaise. It blends in completely.

Conclusion

This Chinese Coconut Chicken brings all the flavors I love from the buffet straight into my kitchen. It’s crispy, creamy, and deeply satisfying—and once I tried it, I stopped ordering it out. Whether I’m making it for a cozy night in or sharing with friends, it always hits the spot.

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