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.
Ingredients
Scale
- 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)
Instructions
- Rice Preparation: Immerse rice in salted water and cook following package instructions until perfectly fluffy and tender.
- Breading Setup: Arrange three distinct coating stations – flour, whisked eggs, and breadcrumbs – for seamless chicken preparation.
- Chicken Seasoning: Generously season chicken fillets with kosher salt and black pepper, ensuring comprehensive coverage.
- Coating Process: Systematically transform chicken by dredging in flour, dunking in egg wash, and thoroughly coating with breadcrumbs for ultimate crispiness.
- Frying Technique: Heat sesame oil in a heavy skillet over medium-high heat until it reaches optimal sizzling temperature.
- 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.
- Vegetable Preparation: Delicately slice cucumber into translucent half-moons and avocado into elegant wedges, sprinkling cucumber with salt to remove excess moisture.
- Rice Finishing: After cooking, drain rice and fold in coconut milk, creating a creamy, fragrant base.
- 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