The Chinese buffet coconut chicken recipe is a popular dish that combines the sweetness of coconut with the savory flavor of chicken. This addictive recipe is easy to make and perfect for a weeknight dinner. Crispy on the outside and tender on the inside, it’s a crowd-pleaser.
- 1 lb boneless, skinless chicken breast – cut into bite-sized pieces
- 1 cup sweetened shredded coconut – plus extra for garnish
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 large eggs – beaten
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- Vegetable oil – for deep frying
For the Sweet Coconut Sauce:
- 1/2 cup coconut cream
- 1/3 cup sweetened condensed milk
- 3 tablespoons honey
- 2 tablespoons pineapple juice
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch – mixed with 1 tablespoon water
These simple ingredients come together to create that irresistible restaurant-quality coating and luxuriously sweet sauce that makes this dish so memorable.
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Prepare the Chicken
Start by trimming any excess fat from 1½ lbs boneless, skinless chicken breasts and pat them completely dry with paper towels. Cut the meat into ¾-inch cubes—bite-size pieces cook evenly and give you more of that crave-worthy crispy surface. Place the cubes in a medium bowl, season with ½ teaspoon kosher salt and ¼ teaspoon white pepper, and toss to coat. Let the chicken rest while you set up the breading station so the seasoning has a moment to penetrate.
Set Up the Breading Station
You’ll need three shallow dishes. In the first, add ½ cup cornstarch. In the second, beat 2 large eggs with 1 tablespoon water until smooth. In the third, combine ½ cup all-purpose flour, ½ cup unsweetened shredded coconut, ½ teaspoon baking powder, and a pinch of salt. Arrange them in a row: cornstarch → egg → coconut-flour mix. This triple-layer coating is the secret to the shatteringly crisp shell you remember from the buffet line.
Coat and Rest
Working in small batches, dredge the seasoned chicken in cornstarch, shaking off the excess. Dip into the egg wash, letting extra drip back, then press firmly into the coconut-flour mixture until every nook is coated. Transfer to a wire rack and let the breaded pieces rest for 10 minutes; this brief pause helps the crust set so it won’t slide off in the hot oil.
Heat the Oil
Pour 2 inches of neutral oil (peanut or canola) into a heavy pot and clip on a candy thermometer. Heat over medium-high until the temperature reaches 350 °F. Maintaining this temperature is critical—too low and the chicken absorbs grease; too high and the coconut burns before the meat cooks through. Adjust the burner as needed throughout frying.
Fry Until Golden
Carefully lower 6–8 coated pieces into the hot oil using a spider or slotted spoon. Fry for 3–4 minutes, turning once, until the crust is deep golden and the internal temperature hits 165 °F. Transfer to a clean rack set over paper towels. Repeat with remaining chicken, allowing the oil to return to 350 °F between batches.
Make the Coconut Glaze
While the last batch fries, whisk together ⅓ cup coconut milk, 2 tablespoons honey, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and a pinch of garlic powder in a small saucepan. Bring to a gentle simmer over medium heat. Stir 1 teaspoon cornstarch into 1 tablespoon water and whisk into the sauce; cook 30 seconds until glossy and thick enough to coat the back of a spoon. Keep warm on the lowest burner.
Glaze and Serve
Transfer the hot crispy chicken to a large bowl, drizzle the warm coconut glaze over the top, and toss gently—just enough to lacquer each piece without sogging the crust. Sprinkle with toasted coconut flakes and sliced green onions for color and crunch. Serve immediately over steamed jasmine rice and watch it disappear faster than you can say “all-you-can-eat.”
For extra crispy chicken, double-coat the pieces by dipping them back into the egg mixture and cornstarch after the first coating. This creates an irresistibly crunchy texture that holds up beautifully under the coconut sauce.
Make the sauce slightly thicker by adding an extra tablespoon of cornstarch, or thinner by incorporating a splash of pineapple juice for a tropical twist. You can also adjust the sweetness level by reducing the sugar to 3 tablespoons if you prefer a less sweet version.
Serving suggestions: Pair this coconut chicken with steamed jasmine rice, fried rice, or lo mein noodles. Add steamed broccoli or snap peas on the side for a complete meal. For an authentic buffet experience, serve it alongside orange chicken and crab rangoons.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispiness—avoid microwaving, which makes the coating soggy.
- Calories: 420 per serving
- Total Fat: 24g, 37% of daily value
- Saturated Fat: 16g, 80% of daily value
- Cholesterol: 60mg, 20% of daily value
- Sodium: 450mg, 20% of daily value
- Total Carbohydrates: 25g, 8% of daily value
- Dietary Fiber: 2g, 8% of daily value
- Sugars: 8g
- Protein: 26g, 52% of daily value
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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