If you’re a fan of sweet and savory Asian dishes, this Chinese Coconut Chicken is sure to become a favorite! This dish features tender, marinated chicken pieces coated in a crispy layer and topped with a creamy, slightly sweet coconut sauce. The balance of textures and flavors makes it a standout meal, perfect for a family dinner or a special treat. Serve it over rice or alongside stir-fried vegetables for a complete and satisfying meal that’s as delicious as it is comforting.
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 1/2 teaspoons white vinegar
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon coarse kosher salt
- 1 teaspoon neutral oil (such as vegetable or canola oil)
- 1 teaspoon ginger, minced
For Frying the Chicken:
- 3/4 cup cornstarch
- Neutral oil (for frying, such as vegetable or canola oil)
Instructions
- Marinate the Chicken: In a medium mixing bowl, combine the egg white, water, and kosher salt. Add the chicken pieces and stir until well-coated. Let the chicken marinate for about 10 minutes while you prepare the sauce and coating.
- Prepare the Coconut Sauce: In a small bowl, whisk together the coconut milk, sugar, mayonnaise, white vinegar, cornstarch, and salt until smooth. Heat 1 teaspoon of neutral oil in a small saucepan over medium heat. Pour the coconut milk mixture into the saucepan and cook, stirring constantly, until the sauce thickens, about 3-5 minutes. Remove from heat and set aside.
- Coat and Fry the Chicken: In a shallow dish, spread the cornstarch. Dredge each marinated chicken piece in the cornstarch, ensuring it’s well-coated on all sides. Heat a large skillet with about 1/4 inch of neutral oil over medium-high heat. Once the oil is hot, add the coated chicken pieces in batches, frying each side for 3-4 minutes until golden and crispy.
- Serve: Arrange the crispy chicken pieces on a serving plate and drizzle with the prepared coconut sauce. Garnish with sliced green onions, sesame seeds, or fresh cilantro if desired.Serve warm, ideally over steamed rice or with your favorite side of stir-fried vegetables.
Conclusion:
This Chinese Coconut Chicken is the perfect blend of crispy chicken and creamy coconut sauce, with a touch of sweetness and a hint of ginger. It’s a crowd-pleaser that’s easy to make and packed with flavor. Serve it for dinner and impress your family or friends with this delicious dish that’s sure to become a staple in your recipe collection. Enjoy this tasty Asian-inspired meal!
Crispy Chinese Coconut Chicken with Creamy Coconut Sauce
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 1/2 teaspoons white vinegar
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon coarse kosher salt
- 1 teaspoon neutral oil such as vegetable or canola oil
- 1 teaspoon ginger minced
For Frying the Chicken:
- 3/4 cup cornstarch
- Neutral oil for frying, such as vegetable or canola oil
Instructions
- Marinate the Chicken: In a medium mixing bowl, combine the egg white, water, and kosher salt. Add the chicken pieces and stir until well-coated. Let the chicken marinate for about 10 minutes while you prepare the sauce and coating.
- Prepare the Coconut Sauce: In a small bowl, whisk together the coconut milk, sugar, mayonnaise, white vinegar, cornstarch, and salt until smooth. Heat 1 teaspoon of neutral oil in a small saucepan over medium heat. Pour the coconut milk mixture into the saucepan and cook, stirring constantly, until the sauce thickens, about 3-5 minutes. Remove from heat and set aside.
- Coat and Fry the Chicken: In a shallow dish, spread the cornstarch. Dredge each marinated chicken piece in the cornstarch, ensuring it’s well-coated on all sides. Heat a large skillet with about 1/4 inch of neutral oil over medium-high heat. Once the oil is hot, add the coated chicken pieces in batches, frying each side for 3-4 minutes until golden and crispy.
- Serve: Arrange the crispy chicken pieces on a serving plate and drizzle with the prepared coconut sauce. Garnish with sliced green onions, sesame seeds, or fresh cilantro if desired. Serve warm, ideally over steamed rice or with your favorite side of stir-fried vegetables.