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Best Chinese Coconut Chicken (Buffet Style) Recipe

Best Chinese Coconut Chicken (Buffet Style) Recipe
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★★★★★

5.2 from 6 reviews

This Best Chinese Coconut Chicken recipe is a delightful buffet-style dish featuring crispy fried chicken pieces coated in a rich, creamy coconut sauce. Marinated for tenderness and lightly fried to golden perfection, the chicken is then tossed in a uniquely flavorful coconut sauce made with coconut milk, sugar, and a touch of ginger. Perfect as a crowd-pleasing appetizer or entrée, this dish combines the tropical sweetness of coconut with traditional Chinese cooking techniques for an irresistible culinary experience.

Ingredients

Scale

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

  • 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 (for sauce mixture)
  • 1 teaspoon neutral oil
  • 1 teaspoon minced ginger

Frying

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

Instructions

  1. Marinade: In a medium bowl, combine the chicken pieces, egg white, 2 tablespoons water, and 1 teaspoon coarse kosher salt. Mix well to ensure all pieces are coated. Let the chicken marinate for at least 20 minutes or up to 24 hours in the refrigerator to tenderize and develop flavor.
  2. Prepare Coconut Sauce: In a small bowl, whisk together the coconut milk, sugar, mayonnaise, white vinegar, 1 ½ teaspoons cornstarch, 1/4 teaspoon kosher salt, and 2 tablespoons water until smooth. Heat 1 teaspoon of neutral oil in a skillet over medium heat. Add minced ginger and sauté for about 45 seconds until fragrant. Pour in the sauce mixture and cook, stirring frequently, until the sauce thickens and bubbles. Remove from heat and set aside.
  3. Coat Chicken: Place 3/4 cup cornstarch in a large bowl. Gently toss the marinated chicken pieces to redistribute the marinade, then coat each piece individually with the cornstarch, ensuring an even layer for crispiness.
  4. Fry Chicken: Heat about 1 inch of neutral oil to 350°F (175°C) in a deep frying pan or wok. Fry the coated chicken pieces in two batches to avoid overcrowding. Cook each batch for approximately 4 minutes or until the chicken is golden brown and cooked through. Remove the chicken with a slotted spoon and transfer to a wire rack to drain excess oil and maintain crispiness.
  5. Toss in Coconut Sauce: Reheat the prepared coconut sauce over medium heat until warm. Add the fried chicken pieces to the sauce and toss gently but thoroughly to coat each piece evenly with the creamy coconut sauce.
  6. Serve: Serve immediately while warm as a flavorful appetizer or main dish alongside steamed rice or vegetables.

Notes

  • Marinating the chicken longer enhances tenderness and flavor; however, avoid exceeding 24 hours to prevent texture breakdown.
  • Using chicken thighs provides more juiciness, but breasts work well if preferred.
  • Maintain the oil temperature around 350°F to ensure crispy, non-greasy fried chicken.
  • Adjust sugar in the sauce to taste for a sweeter or more balanced flavor.
  • Leftover chicken can be reheated in the sauce gently but is best enjoyed fresh.
  • For a gluten-free option, ensure the cornstarch and other ingredients are certified gluten-free.

Nutrition

Keywords: Chinese coconut chicken, fried chicken, coconut sauce, buffet chicken recipe, Chinese appetizer, coconut milk chicken

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