Homemade Version Of Chinese – Hibachi Buffet Coconut Chicken

Aside from the sesame chicken which is a staple in every Chinese or Hibachi Buffet restaurants, another favorite is the coconut chicken. It is sweet and creamy and crunchy at the same time. It’s really good but it seems like I never try to go for more because there are other dishes to try, you know what I mean? But, there’s always a solution to every problem. Well, food problems at least. Learn to make the dish of course. I did and it was oh-so-good!

The basic technique is cooking the battered chicken first through frying. Much like how you cook the seseme chicken but with a different sauce obviously.


Recipe: Homemade Version Of Chinese – Hibachi Buffet Coconut Chicken


  • 3-4 pieces of boneless chicken breasts, sliced in chunks
  • oil for deep-frying (peanut or vegetable oil)

  • 1 cup of flour
  • 1 egg, beaten
  • 1/2 cup of cornstarch
  • 3/4 cup of water
  • 2 tbsp of baking powder
  • salt and pepper

  • 1 can of coconut milk
  • 3/4 cup of heavy cream
  • 4-6 tablespoon of sugar(or 1/2 cup of condensed milk)
  • 2 tsp cornstarch + almost a cup pf water


  1. Heat up oil in a small pot or fryer. Whisk together a beaten egg, cornstarch, flour, baking powder, salt and pepper. Dip the chicken chunks into the batter. Do this in batches.
  2. Fry the battered chunks of chicken into the hot oil. Do this in batches as well. Drain the oil of the fried chicken using a strainer with a pot or bowl underneath.
  3. In a pot, combine coconut milk, heavy cream, and sugar. You can use condensed milk for a stronger and sweeter flavor. Whisk while heating for about 2 minutes. Stir in the cornstarch mixture to thicken.
  4. Transfer the fried chicken chunks into a pan. Pour over the coconut sauce into the chicken and gently stir to combine.

VOILA! Coconut chicken.

With rice, please!

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