Coconut Chicken Easy Chinese Buffet Style Chicken Bake It With Love

Jump to Recipe This tasty, creamy Chinese Coconut Chicken is a super easy Asian dinner entree to make and it’s so much better than any takeout! The tender pieces of tempura battered chicken breast are wok fried then coated in an amazing sweet and tangy creamy coconut sauce! Chinese Buffet Style Coconut Chicken Recipe If you love Asian food as much as my family does, this will be a ‘must have’ recipe for you! Tender Chinese buffet style coconut chicken is absolutely the perfect entree to enjoy with some rice and vegetables (and it’s so easy)!! It’s a 5 ingredient sauce, and you can cut and marinate the chicken breasts in the tempura batter sauce way in advance. Whenever you’re ready to serve up your dinner, it’s a snap! And your family is sure to love the crispy fried chicken breast tenders that are smothered in the amazing creamy coconut sauce! They might even dream up new ways of using the sauce just as a dipping sauce, it is that good!! Chinese Coconut Chicken is a tasty entree of crispy wok fried chicken tossed in a creamy coconut sauce with just a hint of tangy lime!

Jump to:Chinese Buffet Style Coconut Chicken Recipe 🥘 Ingredients 🔪 Step-By-Step Instructions 😋 You Might Also Like 📋 Recipe 💬 Comments

🥘 Ingredients Chicken Marinade Ingredients 2 large eggs (beaten)½ cup cornstarch Chicken Fry Ingredients 1 lbs boneless skinless chicken breasts (cut into 1 inch pieces)¼ cup coconut oil (or cooking oil of your choice) Coconut Chicken Sauce Ingredients 1 can coconut milk (full fat coconut milk)¼ cup sugar1 tablespoon rice vinegar (or apple cider vinegar)1 teaspoon fresh ginger (or ½ teaspoon ground ginger)1 lime (zested, then juiced) Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips! 🔪 Step-By-Step Instructions Start your super easy coconut chicken by preparing the chicken. Trim off fat, if needed, then cut into roughly one inch pieces. The chicken should be about bite-sized for easy eating. Make the Chicken Fry Marinade

In a medium sized mixing bowl combine the beaten egg with cornstarch. Whisk until the cornstarch is fully dissolved and the marinade is well combined.Next add the cut chicken breast pieces to the bowl of marinade. Stir the chicken pieces into the marinade to coat thoroughly.Cover the bowl with a sheet of plastic cling film wrap and refrigerator to marinate for at least 30 minutes. This step can be done ahead of time to make dinner even easier! You can prepare the chicken the night before, or anytime the day of cooking this easy chicken entree. Fry the Marinated Chicken

To fry up the chicken pieces, heat a large skillet, frying pan, wok, or Dutch oven with the coconut oil over medium high heat. The oil should begin to shimmer and be just about to start smoking when it is hot enough to fry the battered chicken.Shake off the excess batter from the chicken when transferring into the heated oil. Fry the chicken until lightly golden browned and the pieces have an internal temperature of 165ºF (75ºC) as read by a digital meat thermometer. *You may also need to fry off your chicken in batches to prevent over-crowding the chicken in your pan.Transfer the cooked chicken pieces to a paper towel lined plate and continue cooking until all of the chicken is done. Discard any remaining marinade. Make the Creamy Coconut Sauce In a saucepan, combine the sauce ingredients: coconut milk, sugar, rice vinegar, ginger and lime juice (reserve the zest for just before serving). Heat the saucepan over medium heat and cook the sauce until thoroughly warmed and thickened, about 3 - 5 minutes. ***(This may take longer depending on how thick you want the sauce.)Whisking the sauce constantly while heating to prevent burning.When your sauce has thickened remove from heat. Assemble the Chinese Buffet Style Coconut Chicken Combine the coconut chicken by tossing the ingredients together in a large bowl. Add the fried chicken pieces in small batches, ladle the sauce over the chicken, then sprinkle with lime zest. Toss to coat each serving, and serve immediately. Enjoy!

😋 You Might Also Like Instant Pot Mongolian ChickenBeef with Garlic SauceFried RiceHunan ShrimpChinese Beef MeatballsBenihana Ginger Salad Dressing

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 4.99 from 54 reviews

Coconut Chicken

This tasty, creamy Chinese Coconut Chicken is a super easy Asian dinner entree to make and it’s so much better than any takeout! The tender pieces of tempura battered chicken breast are wok fried then coated in an amazing sweet and tangy creamy coconut sauce!

Author | Angela

Servings: 4 servings Calories: 469kcal Prep 10 minutes Cooking 15 minutes Marinating Time 30 minutes Total Time 55 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3xChicken Marinade▢ 2 large eggs (beaten)▢ ½ cup cornstarchChicken Fry▢ 1 lbs boneless skinless chicken breasts (cut into 1 inch pieces)▢ ¼ cup coconut oil (or cooking oil of your choice)Coconut Chicken Sauce▢ 1 can coconut milk (full fat coconut milk)▢ ¼ cup sugar▢ 1 tablespoon rice vinegar (or apple cider vinegar)▢ 1 teaspoon fresh ginger (or ½ teaspoon ground ginger)▢ 1 lime (zested, then juiced)

InstructionsChicken MarinadeMix the cornstarch with the beaten egg until the cornstarch is fully dissolved. Add the cut chicken breast pieces to the bowl of marinade and stir to coat. Cover with plastic cling film wrap and place in the refrigerator to marinate for at least 30 minutes. Heat a large skillet, frying pan, wok or Dutch oven with the coconut oil to medium high heat. Shake the excess off the marinated chicken pieces and fry until golden brown and keep frying until the internal temperature of the chicken pieces reaches 165 degrees F (75 degrees C).Transfer cooked pieces to a paper towel lined plate. Fry in batches, if needed, so that the chicken is not crowded in your pan. Set aside. Make the Creamy Coconut SauceIn a saucepan, combine the coconut milk, sugar, rice vinegar, ginger and lime juice. Bring the saucepan with sauce to medium heat. Cook for about 3-5 minutes, whisking constantly.Assemble the Coconut ChickenIn a large bowl add the chicken in small batches and ladle the coconut sauce over the fried chicken. Add the lime zest and toss in the bowl to combine. Serve immediately. NutritionCalories: 469kcal (23%) | Carbohydrates: 32g (11%) | Protein: 29g (58%) | Fat: 26g (40%) | Saturated Fat: 19g (119%) | Cholesterol: 166mg (55%) | Sodium: 182mg (8%) | Potassium: 681mg (19%) | Fiber: 1g (4%) | Sugar: 13g (14%) | Vitamin A: 169IU (3%) | Vitamin C: 7mg (8%) | Calcium: 42mg (4%) | Iron: 4mg (22%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! chicken, Chinese buffet style, coconut, Coconut Chicken, creamy coconut chicken, creamy coconut sauce Course Dinner Recipes, Entrees, Main CourseCuisine American, Asian, ChineseAngela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

This tasty, creamy Chinese Coconut Chicken is a super easy Asian dinner entree to make and it’s so much better than any takeout! The tender pieces of tempura battered chicken breast are wok fried then coated in an amazing sweet and tangy creamy coconut sauce!

Chinese Buffet Style Coconut Chicken Recipe

If you love Asian food as much as my family does, this will be a ‘must have’ recipe for you! Tender Chinese buffet style coconut chicken is absolutely the perfect entree to enjoy with some rice and vegetables (and it’s so easy)!!

It’s a 5 ingredient sauce, and you can cut and marinate the chicken breasts in the tempura batter sauce way in advance.

Whenever you’re ready to serve up your dinner, it’s a snap! And your family is sure to love the crispy fried chicken breast tenders that are smothered in the amazing creamy coconut sauce! They might even dream up new ways of using the sauce just as a dipping sauce, it is that good!!

Chinese Coconut Chicken is a tasty entree of crispy wok fried chicken tossed in a creamy coconut sauce with just a hint of tangy lime!

🥘 Ingredients

Chicken Marinade Ingredients

• 2 large eggs (beaten)½ cup cornstarch

Chicken Fry Ingredients

• 1 lbs boneless skinless chicken breasts (cut into 1 inch pieces)¼ cup coconut oil (or cooking oil of your choice)

Coconut Chicken Sauce Ingredients

• 1 can coconut milk (full fat coconut milk)¼ cup sugar1 tablespoon rice vinegar (or apple cider vinegar)1 teaspoon fresh ginger (or ½ teaspoon ground ginger)1 lime (zested, then juiced)

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

🔪 Step-By-Step Instructions

Start your super easy coconut chicken by preparing the chicken. Trim off fat, if needed, then cut into roughly one inch pieces. The chicken should be about bite-sized for easy eating.

Make the Chicken Fry Marinade

• In a medium sized mixing bowl combine the beaten egg with cornstarch. Whisk until the cornstarch is fully dissolved and the marinade is well combined.Next add the cut chicken breast pieces to the bowl of marinade. Stir the chicken pieces into the marinade to coat thoroughly.Cover the bowl with a sheet of plastic cling film wrap and refrigerator to marinate for at least 30 minutes. This step can be done ahead of time to make dinner even easier! You can prepare the chicken the night before, or anytime the day of cooking this easy chicken entree.

Fry the Marinated Chicken

• To fry up the chicken pieces, heat a large skillet, frying pan, wok, or Dutch oven with the coconut oil over medium high heat. The oil should begin to shimmer and be just about to start smoking when it is hot enough to fry the battered chicken.Shake off the excess batter from the chicken when transferring into the heated oil. Fry the chicken until lightly golden browned and the pieces have an internal temperature of 165ºF (75ºC) as read by a digital meat thermometer. *You may also need to fry off your chicken in batches to prevent over-crowding the chicken in your pan.Transfer the cooked chicken pieces to a paper towel lined plate and continue cooking until all of the chicken is done. Discard any remaining marinade.

Make the Creamy Coconut Sauce

• In a saucepan, combine the sauce ingredients: coconut milk, sugar, rice vinegar, ginger and lime juice (reserve the zest for just before serving). Heat the saucepan over medium heat and cook the sauce until thoroughly warmed and thickened, about 3 - 5 minutes. ***(This may take longer depending on how thick you want the sauce.)Whisking the sauce constantly while heating to prevent burning.When your sauce has thickened remove from heat.

Assemble the Chinese Buffet Style Coconut Chicken

• Combine the coconut chicken by tossing the ingredients together in a large bowl. Add the fried chicken pieces in small batches, ladle the sauce over the chicken, then sprinkle with lime zest. Toss to coat each serving, and serve immediately. Enjoy!

😋 You Might Also Like

• Instant Pot Mongolian ChickenBeef with Garlic SauceFried RiceHunan ShrimpChinese Beef MeatballsBenihana Ginger Salad Dressing

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 4.99 from 54 reviews

Coconut Chicken

This tasty, creamy Chinese Coconut Chicken is a super easy Asian dinner entree to make and it’s so much better than any takeout! The tender pieces of tempura battered chicken breast are wok fried then coated in an amazing sweet and tangy creamy coconut sauce!

Author | Angela

Servings: 4 servings Calories: 469kcal Prep 10 minutes Cooking 15 minutes Marinating Time 30 minutes Total Time 55 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3xChicken Marinade▢ 2 large eggs (beaten)▢ ½ cup cornstarchChicken Fry▢ 1 lbs boneless skinless chicken breasts (cut into 1 inch pieces)▢ ¼ cup coconut oil (or cooking oil of your choice)Coconut Chicken Sauce▢ 1 can coconut milk (full fat coconut milk)▢ ¼ cup sugar▢ 1 tablespoon rice vinegar (or apple cider vinegar)▢ 1 teaspoon fresh ginger (or ½ teaspoon ground ginger)▢ 1 lime (zested, then juiced)

InstructionsChicken MarinadeMix the cornstarch with the beaten egg until the cornstarch is fully dissolved. Add the cut chicken breast pieces to the bowl of marinade and stir to coat. Cover with plastic cling film wrap and place in the refrigerator to marinate for at least 30 minutes. Heat a large skillet, frying pan, wok or Dutch oven with the coconut oil to medium high heat. Shake the excess off the marinated chicken pieces and fry until golden brown and keep frying until the internal temperature of the chicken pieces reaches 165 degrees F (75 degrees C).Transfer cooked pieces to a paper towel lined plate. Fry in batches, if needed, so that the chicken is not crowded in your pan. Set aside. Make the Creamy Coconut SauceIn a saucepan, combine the coconut milk, sugar, rice vinegar, ginger and lime juice. Bring the saucepan with sauce to medium heat. Cook for about 3-5 minutes, whisking constantly.Assemble the Coconut ChickenIn a large bowl add the chicken in small batches and ladle the coconut sauce over the fried chicken. Add the lime zest and toss in the bowl to combine. Serve immediately. NutritionCalories: 469kcal (23%) | Carbohydrates: 32g (11%) | Protein: 29g (58%) | Fat: 26g (40%) | Saturated Fat: 19g (119%) | Cholesterol: 166mg (55%) | Sodium: 182mg (8%) | Potassium: 681mg (19%) | Fiber: 1g (4%) | Sugar: 13g (14%) | Vitamin A: 169IU (3%) | Vitamin C: 7mg (8%) | Calcium: 42mg (4%) | Iron: 4mg (22%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! chicken, Chinese buffet style, coconut, Coconut Chicken, creamy coconut chicken, creamy coconut sauce Course Dinner Recipes, Entrees, Main CourseCuisine American, Asian, Chinese

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

4.99 from 54 reviews

Coconut Chicken

Author | Angela

Servings: 4 servings

Calories: 469kcal

Prep 10 minutes

Cooking 15 minutes

Marinating Time 30 minutes

Total Time 55 minutes

Ingredients US CustomaryMetric1x2x3xChicken Marinade▢ 2 large eggs (beaten)▢ ½ cup cornstarchChicken Fry▢ 1 lbs boneless skinless chicken breasts (cut into 1 inch pieces)▢ ¼ cup coconut oil (or cooking oil of your choice)Coconut Chicken Sauce▢ 1 can coconut milk (full fat coconut milk)▢ ¼ cup sugar▢ 1 tablespoon rice vinegar (or apple cider vinegar)▢ 1 teaspoon fresh ginger (or ½ teaspoon ground ginger)▢ 1 lime (zested, then juiced)

InstructionsChicken MarinadeMix the cornstarch with the beaten egg until the cornstarch is fully dissolved. Add the cut chicken breast pieces to the bowl of marinade and stir to coat. Cover with plastic cling film wrap and place in the refrigerator to marinate for at least 30 minutes. Heat a large skillet, frying pan, wok or Dutch oven with the coconut oil to medium high heat. Shake the excess off the marinated chicken pieces and fry until golden brown and keep frying until the internal temperature of the chicken pieces reaches 165 degrees F (75 degrees C).Transfer cooked pieces to a paper towel lined plate. Fry in batches, if needed, so that the chicken is not crowded in your pan. Set aside. Make the Creamy Coconut SauceIn a saucepan, combine the coconut milk, sugar, rice vinegar, ginger and lime juice. Bring the saucepan with sauce to medium heat. Cook for about 3-5 minutes, whisking constantly.Assemble the Coconut ChickenIn a large bowl add the chicken in small batches and ladle the coconut sauce over the fried chicken. Add the lime zest and toss in the bowl to combine. Serve immediately.

Nutrition

Calories: 469kcal (23%) | Carbohydrates: 32g (11%) | Protein: 29g (58%) | Fat: 26g (40%) | Saturated Fat: 19g (119%) | Cholesterol: 166mg (55%) | Sodium: 182mg (8%) | Potassium: 681mg (19%) | Fiber: 1g (4%) | Sugar: 13g (14%) | Vitamin A: 169IU (3%) | Vitamin C: 7mg (8%) | Calcium: 42mg (4%) | Iron: 4mg (22%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Dinner Recipes, Entrees, Main CourseCuisine American, Asian, Chinese

US CustomaryMetric