This is THE sweet, white sauce recipe used in Chinese Restaurants. The recipe is shared by the Chef of Typhoon in LA. The secret is using sugar, instead of honey for the sauce. It makes a huge difference in the taste: Honey Walnut Shrimp
home made Chinese buffet style creamy coconut shrimp --this is one of Jadens favorite when we go to a Chinese buffet place. it's usually the first thing she puts on her plate. she is going to be so excited to have this for dinner this week!
Chinese Coconut Shrimp (Paleo, Gluten Free, Dairy Free)--a local Asian restaurant serves a spicy version of this as Dynamite Chicken (I'm going to try this and add about ½ tsp of cayenne and leave the vanilla out.
Coconut Chicken Ingredients: For the chicken: boneless, skinless chicken breasts, cut into inch pieces salt and pepper, to taste 1 cup cornstarch 2 eggs, beaten cup canola oil For the sauce: 1 oz.) can coconut milk cup sugar 1 tsp cider vinegar