There’s something about Chinese coconut chicken that just feels like a warm hug in a bowl. It’s crispy, creamy, sweet, and savory all at once—truly a fusion of textures and flavors that’s both comforting and addictively delicious. This particular version features a crunchy golden breading, juicy bites of tender chicken, and a velvety coconut cream sauce that’s inspired by your favorite Chinese takeout but elevated for the home kitchen. Whether you’re craving a budget-friendly dinner or planning a homemade feast with all your favorite Asian-style chicken recipes, this dish is a keeper.
Let’s dive into this Chinese coconut chicken recipe that hits all the right notes of creamy richness, crispy coating, and just the right touch of sweetness.
Chinese Coconut Chicken with Crispy Breading and Cream Sauce
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine American, Chinese
Deep skillet or wok For frying the chicken. A heavy-bottomed pan like a cast iron skillet works well too.
Tongs or slotted spoon For safely flipping and removing the chicken from hot oil.
Whisk Crucial for making the smooth, lump-free coconut chicken sauce.
Small saucepan Used to prepare the sauce separately while the chicken is frying.
Paper towels & cooling rack Helps drain excess oil and keep the breading crisp.
Mixing bowls For dredging and prepping the breading stations.
Meat thermometer (optional) Ensures chicken reaches a safe internal temperature of 165°F.
For the Crispy Chicken
- 1 ½ pounds boneless skinless chicken breast (thighs can also be used for juicier bites)
- 1 cup buttermilk or whole milk with 1 tbsp lemon juice
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon white pepper
- ½ teaspoon salt
- 2 eggs
- Vegetable oil for frying
For the Coconut Cream Sauce
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 13.5 oz can coconut milk (full-fat for best texture)
- 2 tablespoons heavy cream
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- ½ teaspoon salt
- ½ teaspoon ground ginger
- 1 teaspoon rice vinegar
Optional: pinch of white pepper or red pepper flakes for a kick
Garnishes (optional)
- Toasted shredded coconut
- Chopped green onions
- Sesame seeds
Prepare the Chicken
Start by cutting your chicken into bite-sized chunks or thin strips, similar in size to chicken tenders. This helps them cook quickly and evenly. Soak the chicken in buttermilk for 15 minutes while you prep the dredging stations—this not only tenderizes the meat but also helps the breading stick better.
Set Up the Breading Station
In one bowl, beat the eggs. In another bowl, mix the flour, cornstarch, garlic powder, onion powder, white pepper, and salt. Remove the chicken from the buttermilk, letting excess drip off, then dip into the flour mixture, followed by egg, and then once more into the flour mixture. This double-dip ensures a super crispy breading.
Fry the Chicken
Heat about 1 to 1½ inches of oil in your pan over medium heat. Once hot (350°F is ideal), carefully add chicken pieces in batches, making sure not to overcrowd the pan. Fry until golden brown and cooked through, about 4-5 minutes per side. Transfer to a paper towel-lined rack to drain.
Make the Coconut Cream Sauce
In a small saucepan, melt butter over medium heat. Whisk in the flour to make a roux, cooking for 1 minute. Slowly add the coconut milk while whisking constantly. Add cream, sugar, soy sauce, rice vinegar, ginger, and salt. Cook until slightly thickened, about 5-7 minutes. Adjust seasoning to taste—add a bit of pepper flakes if you like heat.
Toss or Drizzle
Now comes the decision: toss the crispy chicken directly in the coconut sauce for a fully coated experience (great over rice), or serve the sauce on the side or drizzled on top to maintain the crunch. Either way, it’s a flavor bomb.
Pairings
This Chinese coconut chicken pairs beautifully with:
- Steamed Jasmine Rice or Coconut Rice: Perfect for soaking up the creamy coconut chicken sauce.
- Garlic Bok Choy or Stir-Fried Snow Peas: Light and fresh contrast to the rich chicken.
- Egg Drop Soup or Baked Potato Soup: For a cozy meal starter—yes, it may sound unusual, but the creaminess of a baked potato soup recipe surprisingly complements the sweet-savory coconut sauce chicken.
- Chilled White Wine: A dry Riesling or Sauvignon Blanc works well to cut through the richness.
- Chilled Iced Tea or Thai Iced Tea: Complements the sweetness of the coconut milk.
If you're serving this as part of a larger Asian-inspired spread, consider adding crispy spring rolls or even trying a Chinese walnut chicken recipe for a side-by-side flavor showcase.
FAQs
1. What cut of chicken works best for Chinese coconut chicken?
Boneless, skinless chicken breast is traditionally used for this dish because of its lean texture and ability to soak up the breading and sauce well. However, if you prefer juicier, more flavorful bites, boneless thighs are an excellent alternative.
2. Can I make this as a baked coconut chicken?
Yes! For baked coconut chicken—two ways:
- Option 1: Preheat your oven to 400°F, place breaded chicken on a wire rack over a baking sheet, spray with oil, and bake for 20-25 minutes until golden.
- Option 2: Use an air fryer at 375°F for 15 minutes, flipping halfway. Both versions offer crispiness without deep frying.
3. Is this recipe the same as coconut chicken tenders?
Not exactly, but very similar. Coconut chicken tenders are typically longer strips, often baked or air fried, and may include shredded coconut in the breading itself. This recipe leans more toward the Chinese coconut chicken recipe you’d find at a takeout spot—saucy and slightly sweeter.
4. What’s the difference between this and Chinese coconut shrimp?
Chinese coconut shrimp uses the same coconut sauce but replaces the chicken with large shrimp, often butterflied and breaded in the same way. It’s a great variation if you want to try seafood next time.
5. How do I make this meal more budget-friendly?
This dish already falls into the category of cheap meals, especially if you use pantry staples like coconut milk and flour. You can save even more by using chicken thighs, skipping cream in the sauce, or turning it into a rice bowl with stir-fried veggies.
