Crunchy Katsu Chicken with Coconut Rice Recipe: Island Delight

Golden, crispy, and irresistibly delicious, this katsu chicken recipe delivers a flavor explosion that’ll make your taste buds dance.

Perfectly seasoned chicken breasts coated in a crunchy panko breading guarantee an epic meal that stands out from ordinary dinner options.

The accompanying coconut rice adds a creamy, tropical undertone that complements the crispy chicken beautifully.

Tender chicken meets a delicate, fragrant rice base, creating a harmonious blend of textures and flavors.

Each bite promises a satisfying crunch that melts in your mouth with rich, savory notes.

Simple ingredients come together to craft a restaurant-quality dish you can easily make at home.

Grab your apron and get ready to impress with this mouthwatering culinary adventure.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 640 kcal

Servings: 3

What You’ll Need for Crispy Katsu Chicken & Coconut Rice

• Chicken Fillets: Choose tender, uniform-sized pieces for even cooking and crispy texture; free-range or organic chicken provides richer flavor.
• Egg: Binds breadcrumbs perfectly; fresh eggs from local farms ensure better coating adhesion.

• Flour, Breadcrumbs: Create golden, crunchy exterior; panko breadcrumbs deliver extra crispiness compared to traditional breadcrumbs.
• Sesame Oil: Adds nutty depth and helps achieve beautiful golden-brown color; choose toasted variety for intense flavor.
• Salt, Pepper: Essential seasoning that enhances chicken's natural taste; use freshly ground black pepper for maximum aroma.

• Coconut Milk: Transforms rice into creamy, tropical side; full-fat versions provide richer, more luxurious texture.
• Cucumber: Adds refreshing crunch and lightness; select firm, bright green cucumbers without blemishes.
• Avocado: Brings creamy smoothness and healthy fats; choose ripe but firm fruits with slight give when pressed.
• Lime: Brightens entire dish with tangy zest; roll before squeezing to release maximum juice.
• Sesame Seeds: Provide delicate nutty crunch and visual appeal; toast lightly for enhanced flavor.
• Spicy Oil (Optional): Introduces exciting heat dimension; choose high-quality chili-infused oil for complex flavor profile.

Tools You’ll Want for Katsu Chicken

• Large skillet or frying pan: Essential for perfectly cooking katsu chicken with golden, crispy exterior.
• Cutting board: Needed for slicing chicken, cucumber, and avocado.
• Sharp knife: Crucial for precise and clean cuts of ingredients.
• Deep plates (3): Perfect for flour, egg, and breadcrumb coating stages.
• Measuring cups: Helpful for accurate coconut milk and rice measurements.
• Tongs: Ideal for safely flipping and handling chicken during frying.
• Colander or strainer: Used for draining cooked rice.
• Medium pot: Necessary for cooking rice with salt and coconut milk.

Cooking Guide for Katsu Chicken with Coconut Rice

• Coconut Rice Preparation

Boil rice in generously salted water following package guidelines. After cooking, return rice to pot and blend with creamy coconut milk over residual warmth.

• Chicken Coating

Create three separate stations: flour, beaten eggs, and crispy breadcrumbs. Gently season chicken with salt and pepper, then delicately coat through each station.

• Chicken Frying

Pour sesame oil into a hot skillet. Sear chicken fillets until golden brown, approximately 2-3 minutes per side. Adjust heat to ensure even cooking without scorching.

• Fresh Accompaniments

Thinly slice cucumber and creamy avocado. These vibrant ingredients will complement the golden chicken.

• Plate Assembly

Layer fluffy coconut rice as a base. Arrange sliced crispy chicken on top. Scatter cucumber and avocado around the plate. Sprinkle with toasted sesame seeds, drizzle lime juice, and add a touch of spicy oil for extra zest.

Tips to Perfect Your Crispy Katsu Combo

• Pro Tips & Twists
• Pat chicken completely dry before coating to ensure maximum crunchiness and prevent soggy breading from excess moisture.
• Use a thermometer to maintain oil temperature around 350°F for consistent golden-brown results without burning or undercooking.
• Substitute chicken with pork or tofu for delightful variations that keep the classic katsu texture and flavor profile intact.
• Enhance breadcrumbs with garlic powder, smoked paprika, or dried herbs like thyme to elevate the classic seasoning and add unexpected depth.
• Prepare breaded chicken cutlets in advance and freeze between parchment paper for quick weeknight dinners that cook straight from frozen with minimal effort.

Serve Up Katsu Chicken with Tropical Style

• Plate with Colorful Garnish: Arrange the coconut rice as a base, then carefully lay sliced crispy katsu chicken on top for a restaurant-style presentation.
• Customize Your Heat Level: Drizzle spicy oil or add chili flakes to give the dish a personalized kick of heat that suits your taste preference.
• Fresh Side Companion: Serve with a small side salad of mixed greens or quick-pickled vegetables to balance the richness of the crispy chicken and creamy coconut rice.
• Zesty Finishing Touch: Sprinkle fresh herbs like cilantro or green onions and add a wedge of lime for diners to squeeze over the dish, brightening the overall flavor profile.

Keeping Leftover Katsu Chicken Tidy & Tasty

• Refrigerate Wisely: Store leftover katsu chicken and rice separately in airtight containers for maximum freshness, keeping crispy texture intact for up to 3 days in the refrigerator.
• Revive Crispiness: Reheat chicken in an air fryer or oven at 350°F for 5-7 minutes to maintain its crunchy coating, avoiding microwave which can make breading soggy.
• Batch Prepare Ahead: Bread chicken fillets in advance and freeze uncooked for quick weeknight meals, separating layers with parchment paper to prevent sticking.
• Smart Ingredient Timing: Keep sliced cucumber and avocado separate until serving to prevent browning and maintain optimal texture, adding just before eating for freshest results.

Crunchy Katsu Chicken With Coconut Rice Recipe

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4.8 from 16 reviews

• Total Time: 30 minutes
• Yield: 3 1x

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Description

Homemade crispy katsu chicken with coconut rice delivers Japanese comfort cuisine straight to dinner tables. Crunchy panko-crusted chicken alongside fragrant coconut rice makes you crave another delicious bite.

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Ingredients

Scale 1x2x3x

• 2 chicken fillets (125 g / 4.4 oz)
• 40 g (1.4 oz) panko breadcrumbs
• 30 g (1.1 oz) flour
• 2 tbsps sesame oil (for cooking)
• Salt
• Pepper
• 100 g (3.5 oz) basmati rice
• 2 tbsps coconut milk
• 1 mini cucumber
• 1 avocado
• 2 tbsps sesame seeds
• ½ lime
• Spicy oil (optional)

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Instructions

1. Rice Preparation: Immerse rice in salted water and cook following package instructions until perfectly fluffy and tender.
2. Breading Setup: Arrange three distinct coating stations – flour, whisked eggs, and breadcrumbs – for seamless chicken preparation.
3. Chicken Seasoning: Generously season chicken fillets with kosher salt and black pepper, ensuring comprehensive coverage.
4. Coating Process: Systematically transform chicken by dredging in flour, dunking in egg wash, and thoroughly coating with breadcrumbs for ultimate crispiness.
5. Frying Technique: Heat sesame oil in a heavy skillet over medium-high heat until it reaches optimal sizzling temperature.
6. Cooking Chicken: Carefully place breaded fillets into hot oil, searing 2-3 minutes per side until achieving a rich golden-brown crust, then reduce heat and continue cooking until internal temperature reaches 165°F.
7. Vegetable Preparation: Delicately slice cucumber into translucent half-moons and avocado into elegant wedges, sprinkling cucumber with salt to remove excess moisture.
8. Rice Finishing: After cooking, drain rice and fold in coconut milk, creating a creamy, fragrant base.
9. Plating and Garnishing: Slice chicken diagonally, arrange coconut rice in serving bowls, top with crispy katsu, and embellish with cucumber, avocado, sesame seeds, fresh lime juice, and optional spicy oil.

Notes

• Prep Like a Pro: Organize your three coating stations before starting to ensure a smooth, mess-free breading process.
• Temperature Matters: Use a meat thermometer to confirm chicken reaches 165°F for safe, perfectly cooked meat without overcooking.
• Oil Mastery: Maintain medium-high heat for crispy, golden-brown exterior without burning the breading or undercooking the chicken.
• Moisture Magic: Lightly salt cucumber slices to draw out excess water, preventing soggy sides and enhancing overall dish texture.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner, Lunch
• Method: Frying
• Cuisine: Japanese

Nutrition

• Serving Size: 3
• Calories: 640
• Sugar: 2 g
• Sodium: 400 mg
• Fat: 28 g
• Saturated Fat: 9 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 75 g
• Fiber: 5 g
• Protein: 30 g
• Cholesterol: 80 mg