Best Chinese Coconut Chicken (Buffet Style)

This buffet-style Chinese Coconut Chicken has juicy chicken coated in a sweet coconut sauce. It's easy to make and tastes better than the restaurant.

Prep Time 25

Cook Time 10

Total Time 35

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

For Frying

▢ ¾ cup cornstarch
▢ neutral oil

Instructions

Marinade

Combine chicken, egg white, water, and salt in a medium bowl and mix well. Marinate for at least 20 minutes and up to 24 hours. Meanwhile, prepare the sauce.

Coconut Sauce

In a small bowl, combine coconut milk, sugar, mayonnaise, vinegar, cornstarch, salt, and two tablespoons of water.
Heat one teaspoon of oil in a skillet over medium heat. Add ginger and saute for 45 seconds. Add the sauce mixture and heat it until it bubbles. Set aside.

Frying

Put cornstarch in a large bowl. Give the chicken a quick mix to redistribute the marinade, then individually coat each piece in the starch.
Heat about 1 inch of oil 350℉. Fry the chicken pieces in two batches until golden brown, about four minutes*. Transfer to a wire rack to drain excess oil.

Serving

Reheat the coconut sauce over medium heat. Add the chicken pieces and toss until all the pieces are coated. Serve immediately and enjoy!

Notes

*Use an instant-read thermometer to check the temperature of the chicken. It's cooked when it reaches 165℉.

Storage: Store leftovers in an air-tight container in the refrigerator for up to 3 days.

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Did you make this?Let me know how it was!