Best Chinese Coconut Chicken (Buffet Style)
This crispy Chinese coconut chicken is coated in a creamy, sweet coconut sauce—just like your favorite takeout buffet, but even better homemade!
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying, Stovetop
- Cuisine: American, Chinese
Ingredients
Chicken Marinade
1 pound boneless skinless chicken thighs (or breasts), cut into 1–2 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
1½ teaspoons white vinegar
1½ teaspoons cornstarch
¼ teaspoon coarse kosher salt
1 teaspoon neutral oil
1 teaspoon ginger, minced
For Frying
¾ cup cornstarch (for coating)
Neutral oil (for deep frying)
Instructions
Marinate the Chicken:
In a medium bowl, mix chicken, egg white, water, and salt. Marinate for at least 20 minutes (up to 24 hours).
Make the Coconut Sauce:
In a bowl, whisk together coconut milk, sugar, mayonnaise, vinegar, cornstarch, salt, and 2 tbsp water.
Heat 1 tsp oil in a skillet over medium heat. Sauté ginger for 45 seconds. Add sauce mixture and simmer until bubbling. Remove from heat and set aside.
Fry the Chicken:
Add cornstarch to a large bowl. Re-stir the marinated chicken, then coat each piece individually with cornstarch.
Heat 1 inch of oil to 350°F in a deep pan. Fry chicken in 2 batches for about 4 minutes each, or until golden and internal temp reaches 165°F. Transfer to a wire rack to drain.
Finish and Serve:
Reheat coconut sauce. Add fried chicken and toss to coat evenly. Serve immediately and enjoy!
Notes
Use an instant-read thermometer to ensure chicken is fully cooked (165°F internal temp).
Sauce can be made ahead and reheated.
Best served immediately for crisp texture.
Store leftovers in an airtight container for up to 3 days.
Find it online: http://elladishes.com/best-chinese-coconut-chicken-buffet-style/
