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Best Chinese Coconut Chicken (Buffet Style) Recipe

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This Best Chinese Coconut Chicken recipe features tender pieces of chicken thigh marinated and fried to a crispy golden brown, then tossed in a rich, creamy coconut sauce with a hint of ginger. Inspired by buffet-style Chinese cuisine, this dish offers a perfect balance of savory, sweet, and tangy flavors with a delightful texture contrast.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

For the 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

For the Coconut Sauce

  • 3/4 cup full-fat coconut milk
  • 1/4 cup sugar
  • 1 tablespoon mayonnaise
  • 1 ½ teaspoons white vinegar
  • 1 ½ teaspoons cornstarch
  • 1/4 teaspoon coarse kosher salt
  • 2 tablespoons water
  • 1 teaspoon neutral oil (such as vegetable or canola oil)
  • 1 teaspoon minced ginger

For Coating and Frying

  • 3/4 cup cornstarch
  • Neutral oil (enough for deep frying, about 1 inch deep)

Instructions

  1. Marinate the Chicken: In a medium bowl, combine the cut chicken pieces with egg white, 2 tablespoons of water, and 1 teaspoon salt. Mix well to ensure the chicken is evenly coated. Let the chicken marinate for at least 20 minutes or up to 24 hours in the refrigerator to tenderize and infuse flavor.
  2. Prepare the Coconut Sauce: While the chicken marinates, whisk together coconut milk, sugar, mayonnaise, white vinegar, cornstarch, 1/4 teaspoon salt, and 2 tablespoons water in a small bowl until smooth. This mixture will serve as the creamy coconut sauce base.
  3. Cook the Sauce: Heat 1 teaspoon of neutral oil in a skillet over medium heat. Add the minced ginger and sauté for 45 seconds until fragrant. Pour in the coconut milk mixture and cook, stirring frequently, until the sauce thickens and begins to bubble. Remove the sauce from heat and set aside.
  4. Coat the Chicken: Place 3/4 cup cornstarch in a large bowl. Give the marinated chicken a quick stir to redistribute the marinade, then coat each piece individually in the cornstarch until fully covered. This coating will give the chicken a crispy crust when fried.
  5. Fry the Chicken: Heat neutral oil in a deep skillet or pan to 350°F (175°C), about 1 inch deep. Fry the chicken pieces in two batches to avoid overcrowding, cooking each piece until golden brown and crispy, approximately four minutes per batch. Remove the fried chicken and transfer to a wire rack to drain excess oil.
  6. Combine and Serve: Reheat the coconut sauce over medium heat if needed. Add the fried chicken pieces to the skillet and toss them in the sauce until they are fully coated. Serve immediately to enjoy the contrast of crispy chicken with the creamy coconut sauce.

Notes

  • For best texture, use chicken thighs instead of breasts as they remain juicier and more flavorful after frying.
  • Allowing the chicken to marinate longer enhances tenderness and flavor.
  • Ensure oil is at the correct temperature (350°F) before frying to get a crispy exterior without absorbing excess oil.
  • If you prefer a thicker sauce, you can add a bit more cornstarch slurry when cooking the sauce.
  • Serve this dish over steamed rice or alongside stir-fried vegetables for a complete meal.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Chinese

Find it online: https://iamstarved.com/best-chinese-coconut-chicken-buffet-style-recipe/