Ever been to a Chinese buffet and found yourself going back for seconds (or thirds!) of that amazing coconut chicken? Me too! After countless trips to my local buffet, I decided it was time to master this dish at home And guess what? It’s totally doable, even for home cooks like us!
Whether you’re craving that sweet, crispy Chinese buffet-style coconut chicken or a more Thai-inspired creamy coconut chicken, I’ve got you covered I’ve tested multiple recipes and techniques to bring you the best ways to make this delicious dish in your own kitchen
What Makes Coconut Chicken So Irresistible?
Before we dive into recipes, let’s talk about why coconut chicken is so darn good:
- That perfect balance of sweet and savory flavors
- The contrast between crispy exterior and tender, juicy chicken
- The rich, creamy coconut sauce that makes you want to lick your plate clean
- It’s versatile – works with Asian flavors, Thai inspired dishes, or as a simple weeknight meal
Two Main Types of Coconut Chicken
From my research and testing, I’ve found there are two primary styles of coconut chicken that people love:
- Crispy Baked/Fried Coconut Chicken (Chinese buffet style) – Breaded chicken with a sweet coconut sauce
- Creamy Coconut Milk Chicken (Thai-inspired) – Chicken simmered in a creamy coconut milk sauce
Let’s explore both!
Chinese Buffet-Style Coconut Chicken
This is that sweet, crispy coconut chicken you find at Chinese buffets that has everyone going back for seconds.
Ingredients You’ll Need:
- 1½ pounds boneless, skinless chicken breasts, cut into strips
- 1 cup cornstarch (for crispier coating) or ½ cup all-purpose flour
- 2 eggs, beaten
- 1 cup sweetened shredded coconut (processed into finer crumbs)
- 1 cup panko bread crumbs
- ¼ cup canola oil (for frying)
- Salt and pepper to taste
For the sweet coconut sauce:
- 1 (14 oz) can coconut milk
- ¾ cup sugar (adjust to taste – this makes it quite sweet!)
- 1 teaspoon apple cider vinegar
Step-by-Step Instructions:
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Prep the chicken: Cut chicken breasts into 1-2 inch pieces or strips. Season with salt and pepper.
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Create your coating station: Set up three shallow dishes – one with cornstarch or flour, one with beaten eggs, and one with a mixture of coconut crumbs, panko, salt and pepper.
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Coat the chicken: Dip each piece of chicken first in flour/cornstarch, then into the egg, and finally into the coconut-panko mixture, pressing to help the coating stick.
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Pan-fry the chicken: Heat oil in a skillet over medium heat. Fry the chicken pieces until they’re golden brown on the outside but not fully cooked through (about 2-3 minutes per side). Work in batches to avoid crowding the pan.
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Prepare the sauce: In a bowl, whisk together coconut milk, sugar, and apple cider vinegar until combined.
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Bake to finish: Transfer the fried chicken pieces to a baking dish in a single layer. Pour the coconut sauce over the chicken. Cover with foil and bake at 325°F for about an hour, stirring every 15 minutes.
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Let it thicken: Once cooked through, let the chicken stand for at least 5 minutes to allow the sauce to thicken before serving over rice.
My Tips for Chinese Buffet-Style Coconut Chicken:
- This dish is SWEET! Feel free to reduce the sugar if you prefer it less dessert-like.
- Processing the shredded coconut in a food processor creates a finer crumb that sticks better to the chicken.
- Don’t skip the initial frying step – it creates that crispy exterior that makes this dish special.
- Be patient with the baking time – it really helps the flavors meld and the chicken stay tender.
Creamy Thai-Inspired Coconut Chicken
This version features juicy chicken in a rich, creamy coconut sauce with aromatic spices and a hint of lime.
Ingredients You’ll Need:
For the chicken:
- 2 large chicken breasts, sliced through the equator to make 4 fillets (or 4-6 boneless chicken thighs)
- ¼ cup flour
- 1 tsp EACH: ground ginger, garlic powder, ground coriander
- ½ tsp EACH: turmeric powder, salt, pepper
- 2 tbsp butter
- 2 tbsp olive oil
For the coconut sauce:
- 1 (13.5 oz) can unsweetened coconut milk (full-fat recommended)
- 2 tsp cornstarch
- 3-4 tbsp honey (start with less, add more to taste)
- ¼ cup lime juice
- ¼ cup Asian sweet chili sauce
- 1 tbsp reduced sodium soy sauce
- 1 tbsp Asian chili sauce (adjust to taste)
- 4 garlic cloves, minced
- 2 tsp freshly grated ginger
- 2 green onions, chopped (white and green parts separated)
- Fresh cilantro or basil for garnish
Step-by-Step Instructions:
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Prep the sauce: In a medium bowl, whisk together coconut milk, cornstarch, honey, lime juice, sweet chili sauce, soy sauce, and Asian chili sauce. Set aside.
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Prepare the chicken: Slice chicken breasts horizontally to create thinner cutlets. Pound them gently to even thickness.
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Season the chicken: Mix flour with ground ginger, garlic powder, coriander, turmeric, salt and pepper in a shallow dish. Pat chicken dry and dredge in the seasoned flour mixture.
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Cook the chicken: Heat butter and olive oil in a large skillet over medium-high heat. Once hot, add chicken and cook for 4-5 minutes per side until golden and cooked through. Transfer to a plate.
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Make the sauce: In the same skillet, add the white parts of green onions and sauté for 1 minute. Add garlic and ginger, cooking for 30 seconds.
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Combine and simmer: Reduce heat to low and add the coconut sauce mixture to the skillet, scraping up any browned bits. Bring to a simmer until sauce thickens (1-2 minutes). Return chicken to the pan to warm through.
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Garnish and serve: Top with green onions, cilantro or basil, and serve over rice.
My Tips for Creamy Coconut Chicken:
- Using full-fat coconut milk really makes a difference in creaminess – light coconut milk won’t give you that luscious texture.
- The cornstarch in the sauce is key for thickening it up beautifully.
- Don’t overcrowd your pan when cooking the chicken – work in batches if needed.
- Adjust the spice level by adding more or less Asian chili sauce.
- Fresh lime juice makes a big difference in flavor compared to bottled.
Common Questions About Making Coconut Chicken
Q: Can I use light coconut milk instead of full-fat?
A: You can, but your sauce won’t be as creamy or flavorful. If using light coconut milk, add an extra ½ tablespoon of cornstarch to help thicken it.
Q: How do I keep my chicken juicy?
A: Don’t overcook it! Pound chicken breasts to even thickness so they cook uniformly, and use a meat thermometer (chicken is done at 165°F).
Q: Can I make coconut chicken ahead of time?
A: Yes! For the creamy version, you can prep the chicken, make the sauce, and chop aromatics in advance. For the crispy version, it’s best eaten fresh, but you can still prep components ahead.
Q: What if I don’t have sweet chili sauce?
A: You can make a quick substitute by mixing 2 parts honey, 1 part hot sauce, and a splash of vinegar.
Q: Can I add vegetables to my coconut chicken?
A: Absolutely! For the creamy version, try adding bell peppers, broccoli, snow peas, or zucchini. Stir-fry them separately and add them at the end to keep them crisp-tender.
What to Serve with Coconut Chicken
Coconut chicken pairs perfectly with:
- Jasmine rice or brown rice
- Coconut rice for extra coconut flavor
- Noodles like rice vermicelli or soba
- Fresh pineapple or mango chunks (especially with the sweet version)
- Stir-fried vegetables
- A simple Asian slaw
My Personal Take
I’ve made both versions multiple times, and honestly, they’re both fantastic for different occasions. The sweet Chinese buffet style is amazing when I’m craving something indulgent that reminds me of takeout. The creamy Thai-inspired version is perfect for a weeknight dinner that feels special but comes together quickly.
My husband is super picky about his Chinese buffet favorites (aren’t they all?), but these homemade versions have gotten his seal of approval. And trust me, that’s saying something!
The best part? You can adjust everything to suit your taste. Want it sweeter? Add more honey or sugar. Prefer it spicier? Amp up the chili sauce. The coconut chicken world is your oyster!
So next time you’re craving that coconut chicken goodness, skip the takeout and try making it yourself. Your tastebuds (and wallet) will thank you!
What’s your favorite way to enjoy coconut chicken? Are you team sweet and crispy or team creamy and aromatic? Either way, I hope these recipes help you create some seriously delicious meals at home.
How to Make Coconut Milk Chicken
As mentioned, this chicken and coconut milk recipe can be made in the Instant Pot, on the stovetop, or even in the oven. Below is an overview of both methods. Scroll down to the recipe card for the oven baked recipe, too!
Prep Tip – No matter which version you’re making, it’s important to marinate the chicken! To do so, whisk the marinade ingredients in a bowl. Then, place the chicken in a shallow baking dish or Ziploc bag, and cover it with the marinade. Refrigerator for at least 3 hours or ideally up to 24.
- Place the marinated chicken onto a cooking trivet inside the Instant Pot.
- Pour the marinade over the chicken, cover the pot with the lid, and set the valve to the “sealing” position.
- Pressure cook on HIGH (the manual setting). Then, perform a natural release of pressure before carefully removing the lid.
- Remove the chicken, and let it rest for at least 5 minutes.
Pro-Tip: While the chicken rests, combine cornstarch and water in a bowl, and whisk it into the sauce to help it thicken.
- Shred the chicken into pieces, and add it back to the Instant Pot with the sauce, stirring to combine.
- Simmer to thicken and meld the flavors. If desired, serve with cilantro and garnish with lime slices. Serve over rice, cauliflower, or vegetables of choice.
- Heat a large pan or skillet over medium-high heat.
- Add avocado oil or olive oil, and wait for it to sizzle.
- Place the marinated chicken into the pan (ensure it’s not overly coated with marinade) and sprinkle with salt.
- Sear on both sides and remove the chicken from the pan.
- Add the leftover coconut milk, and allow it to heat until it begins to bubble (lightly boil). Then, scrape up the browned bits from the bottom of the pan. This adds incredible flavor!
- Add the chicken back to the pan, and cook until the internal temperature reaches 165 degrees Fahrenheit.
Note: The chicken and sauce will look more browned on the stovetop versus the Instant Pot due to searing. It’s just as tasty either way, though!
- Rest the chicken for at least five minutes. Then, slice or shred the chicken, and add it back to the pan and coat in the sauce (thickened coconut milk marinade).
- Simmer to thicken and meld the flavors. If desired, serve with cilantro and garnish with lime slices. Serve over rice, cauliflower, or vegetables of choice.
Pro-Tip: The coconut milk sauce will thicken naturally as it reduces, but if you find it too thin, a slurry of cornstarch and water (or coconut milk) can be added to help thicken it further.
In addition to topping the coconut milk chicken with jalapeño mango chutney, I think the dish is delicious with a side of cilantro-lime rice, cauliflower rice, fluffy quinoa, or even cooked rice noodles. You can use gluten-free naan to soak up all the sauce, too!
We’ve even made curried mango chicken salad with this chicken. The options are endless!
More of Our Favorite
The coconut milk marinade helps tenderize the chicken by breaking down the proteins. It also locks in moisture, infusing the meat with fat and adding rich, delicious flavor while creating a creamy consistency.
Surprisingly, no! The marinade is warm with fresh, citrusy notes and a touch of curry flavor. Plus, you can easily adjust the spices to suit your flavor preferences.
Sure! Feel free to include zucchini, bell pepper, onions, or even sweet potatoes. Just be sure to cook them until tender.
Stored in an airtight container, leftover coconut milk chicken will stay fresh in the fridge for up to 3 days.
You can store leftovers for 2-3 months. However, keep in mind that the taste and texture will change slightly. For the best results, store leftovers in an airtight container, leaving room at the top for expansion. Then, thaw in the fridge overnight, and reheat gently on the stove. Note that coconut milk may separate and become a bit grainy. So, be sure to stir the sauce well when reheating!
