Begin by combining your chicken thighs or breasts in a large mixing bowl with seasoning such as salt and pepper. Allow the chicken to marinate for about 15 minutes.

In a separate bowl, whisk together all-purpose flour and cornstarch until well combined. Beat an egg in another bowl to create an egg wash.

Dip each piece of marinated chicken into the beaten egg, then coat it in the flour mixture to ensure each piece is nicely covered.

Heat a deep skillet over medium-high heat and pour in enough oil to coat the bottom. Fry the coated chicken pieces in batches for about 5-7 minutes until golden brown and crispy.

In a saucepan over low heat, combine mayonnaise and full-fat coconut milk. Whisk until smooth and warm, avoiding a boil.

Gently toss the crispy chicken in the warm coconut sauce right before serving, ensuring each piece is well coated.