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