Crispy Katsu Chicken with Coconut Rice
This dish offers a delightful fusion of textures and flavors, pairing the crunch of katsu chicken with creamy, subtly sweet coconut rice. It’s a simple recipe that’s big on taste, perfect for a weeknight dinner or a special weekend treat. Here’s how to bring this delicious meal to your table.
Ingredients
For the Crispy Chicken:
- 2 chicken fillets (about 125g each)
- 30 grams of flour
- 40 grams of panko breadcrumbs (classic or your choice)
- Salt & pepper to taste
- 2 tbsp sesame oil (for cooking)
For the Coconut Rice:
- 100 grams of basmati rice
- 2 tbsp coconut milk
For the Garnish:
- 1 mini cucumber
- 1 avocado
- 2 tbsp sesame seeds
- 1/2 lime
- Spicy oil (optional)
Directions
- Prepare the Rice:
- Cook the basmati rice in a large volume of salted water, according to the package instructions. Once cooked, drain and return to the pot. Stir in the coconut milk and mix quickly. Set aside on a warm but turned off stove.
- Prepare the Chicken:
- Set up three plates: one for the flour, one for beaten eggs, and one for the breadcrumbs. Season the chicken fillets with salt and pepper. Coat each fillet in flour, dip into the beaten eggs, then cover thoroughly with breadcrumbs.
- Heat the sesame oil in a pan over high heat. Fry the chicken fillets for about 2-3 minutes on each side until golden brown, then reduce the heat to medium and cook for another 3 minutes on each side, ensuring they are cooked through without burning.
- Prepare the Garnish:
- Thinly slice the cucumber and lightly salt it. Slice the avocado. Set these aside.
- Assemble the Bowls:
- Slice the cooked chicken fillets. In each bowl, place a serving of the coconut rice. Top with crispy katsu chicken, cucumber slices, and avocado. Sprinkle sesame seeds over the top, add a squeeze of lime juice, and drizzle spicy oil if desired.
Nutritional Information
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Calories: Approximately 600 kcal per serving
- Servings: 2
This Crispy Katsu Chicken with Coconut Rice is not just a meal; it’s an experience that brings together the best of crispy textures and the creamy richness of coconut. It’s perfect for those who love a bit of adventure in their meals. Enjoy the blend of flavors and the satisfaction of a home-cooked, restaurant-quality dish right in your kitchen.
Crispy Katsu Chicken with Coconut Rice
- Total Time: 30 minutes
- Yield: 2 1x
Description
Discover the delightful blend of textures and flavors in this Crispy Katsu Chicken with Coconut Rice. This dish pairs the crunch of golden, breadcrumb-coated chicken with the creamy softness of coconut-infused rice. A dash of sesame seeds and a squeeze of fresh lime add a burst of zest and umami that makes this meal unforgettable.
Perfect for any occasion, this recipe is not only visually appealing but also packed with flavor. Whether you’re hosting a dinner party or simply looking for a fulfilling meal to end a busy day, this dish guarantees satisfaction with every bite. It’s a simple yet exotic way to bring the tastes of Japan into your kitchen, effortlessly marrying eastern flavors with western cooking techniques.
Ingredients
Crispy Chicken:
2 chicken fillets (about 125g each)
30 grams flour
40 grams panko breadcrumbs (or classic)
Salt & pepper
2 tbsp sesame oil (for cooking)
Coconut Rice:
100 grams basmati rice
2 tbsp coconut milk
Garnish:
1 mini cucumber
1 avocado
2 tbsp sesame seeds
1/2 lime
Spicy oil (optional)
Instructions
Cook the rice in a large volume of salted water, according to the package instructions.
Prepare the chicken: Place flour on a plate, breadcrumbs on another, and beaten egg in a deep plate.
Season chicken fillets with salt and pepper, coat in flour, dip in egg, then cover in breadcrumbs.
Heat a pan with sesame oil and fry the chicken fillets. Start with 2-3 minutes on each side over high heat until golden, then 3 minutes on each side at medium heat to cook through without burning.
Meanwhile, slice the cucumber thinly and salt lightly.
Slice the avocado.
Once rice is cooked, drain and return to the pot. Add coconut milk and mix quickly on the still-warm, but turned off stove.
Slice the cooked chicken fillets.
Assemble your bowls: coconut rice, crispy katsu chicken, cucumber, and avocado. Top with sesame seeds, a squeeze of lime, and spicy oil if using. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 600 kcal