Chinese Coconut Chicken

This is my one of my husbands ultimate favorite Chinese dishes.  We used to be at the China Buffet once a week just to enjoy their amazing food.  Now, I can make so much of it at home myself.  It is sure to impress your family.  It is so delicious and savory…it almost seems more like a dessert than main course.  


Chinese Coconut Chicken
Tastes just like the Coconut Chicken from the Chinese buffets!
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  1. 2 lb skinless chicken breast
  2. 1 cup cornstarch (I bought the non-gmo kind) or arrowroot powder
  3. 1/8 cup bread flour
  4. 1 cup water
  5. oil for frying
  6. 1 cup mayonnaise
  7. 1/2 cup honey
  8. 1/4 coconut milk, full-fat
  9. 5 Tablespoons canned sweetened condensed milk
  1. 1.In a large bowl, mix the egg whites until foamy (1-2 minutes).
  2. 2. Add the cornstarch and water and whisk together.
  3. 3. Add the chicken and combine.
  4. 4. Heat your oil over medium high heat and add the chicken in small batches at a time. (I use my fryer basket in the bottom of my skillet to keep the batter from sticking and losing the crispy coating).
  5. 5.Fry for about 5 minutes per batch. Once the chicken has finished frying, throw it back into the bowl with the cornstarch mixture (The key to crispy chicken is to double fry it). Mix the chicken around by hand, coating it all again. Again, fry in small batches until golden brown and crispy.
  6. 6.Transfer to a pan with paper towel to soak up any excess grease.
  7. 7. In a small bowl mix the mayonnaise, honey, coconut milk, and sweetened condensed milk until a thick sauce forms.
  8. 8. Heat your wok over medium heat.
  9. 9. Add the coconut sauce until just bubbling. Add the chicken and toss to coat each piece.
  10. Serve immediately!