Crispy Katsu Chicken: The Easiest Weeknight Recipe

Crispy katsu chicken brings together the perfect balance of crunch and tender meat in a mouthwatering culinary adventure.

Japanese-inspired comfort food never tasted so good with this delightful recipe that enhances ordinary chicken into an extraordinary meal.

Breading enhances plain poultry into a golden, crackling masterpiece that sings with flavor and texture.

Carefully selected ingredients elevate this dish from simple to spectacular, creating a symphony of tastes that dance across your palate.

Home cooks can easily master this technique, turning a weeknight dinner into a restaurant-worthy experience.

Each bite promises a satisfying crunch that gives way to juicy, perfectly seasoned chicken beneath the crisp exterior.

The accompanying coconut rice adds a subtle sweetness that complements the savory protein beautifully.

Crispy Katsu Chicken with Coconut Rice That Crunches and Comforts

• Crunch into Flavor: The katsu technique creates an irresistibly crispy exterior that delivers a satisfying crackle with every bite, transforming simple chicken into a textural delight.
• Elevate Everyday Cooking: This recipe turns basic ingredients into a restaurant-quality meal that looks impressive but requires minimal culinary skills, making gourmet cooking accessible to home chefs.
• Tropical Comfort Fusion: Coconut rice adds a creamy, subtle sweetness that perfectly complements the savory, crisp chicken, bringing a touch of tropical warmth to your plate while offering a balanced and exciting flavor profile.

Ingredients That Make This Dish Crispy and Creamy

Main Ingredients:

• Chicken Fillets: Protein-rich meat that forms the star of the dish, best when fresh and evenly sized.
• All-Purpose Flour: Creates a dry layer for better breadcrumb adhesion and crispy texture.
• Eggs: Helps breadcrumbs stick to chicken and provides binding for the coating.
• Breadcrumbs: Gives the chicken a crunchy golden exterior with great texture.

• Rice: White rice serves as the base for the coconut rice, preferably medium-grain for best results.
• Coconut Milk: Adds rich, creamy flavor and transforms plain rice into a tropical side dish.

• Sesame Oil: Provides a nutty flavor and helps with frying the chicken.
• Cucumber: Fresh vegetable that adds crunch and lightness to the dish.
• Avocado: Creamy ingredient that brings richness and healthy fats.
• Sesame Seeds: Adds visual appeal and subtle nutty crunch.
• Lime: Offers bright, acidic freshness to balance the rich chicken.
• Spicy Oil: Optional condiment for additional heat and flavor.
• Salt and Pepper: Essential seasonings to enhance overall taste of chicken.

How to Fry Katsu and Simmer Coconut Rice

Step 1: Prepare Coconut Rice

Cook rice in salted water following package instructions. Once cooked, drain and return to pot. Stir in coconut milk and mix thoroughly over warm (turned off) stove.

Step 2: Season and Coat Chicken

• Plate with flour
• Plate with breadcrumbs
• Deep plate with beaten egg

• First, dust with flour
• Next, dip in beaten egg
• Finally, cover completely with breadcrumbs

Step 3: Fry Chicken Katsu

• 2-3 minutes on high heat on each side until golden
• 3 minutes on medium heat on each side to ensure thorough cooking

Step 4: Prepare Fresh Garnishes

Thinly slice cucumber and sprinkle with light salt

Slice avocado into elegant pieces

Step 5: Assemble Delicious Bowl

• Coconut rice as base
• Sliced crispy chicken katsu
• Cucumber slices
• Avocado pieces

• Sesame seeds
• Fresh lime squeeze
• Spicy oil (optional)

Tips to Avoid Soggy Breaded Chicken

• Flour Power: Pat chicken dry before coating to help breading stick perfectly and create an extra crispy exterior.
• Oil Temperature Trick: Use a thermometer to maintain oil at 350°F for golden, evenly cooked chicken without absorbing excess grease.
• Breadcrumb Boost: Mix panko with a little cornstarch for an ultra-crispy, light coating that stays crunchy longer.
• Rest and Drain: Let fried chicken rest on a wire rack instead of paper towels to prevent soggy bottoms and maintain crispiness.
• Coconut Rice Secret: Let rice steam for 5-10 minutes after cooking to achieve fluffy, separate grains that absorb coconut milk beautifully.

Storage Tips for Keeping the Crunch

• Store and Reheat Leftovers
• Refrigeration: Store leftover katsu chicken and rice separately in airtight containers within 2 hours of cooking. Refrigerated components will stay fresh for 3-4 days. Cover tightly to prevent drying and absorbing other food odors.
• Reheating Chicken: Restore crispiness by warming katsu in an oven at 350°F for 10-15 minutes. Avoid microwave to maintain chicken's crunchy texture. Place on a wire rack or baking sheet to prevent soggy bottom.
• Rice Tip: Sprinkle a tablespoon of water over cold rice before reheating in microwave. Cover with a damp paper towel and heat in 30-second intervals, stirring between each to distribute heat evenly. This prevents rice from becoming hard or rubbery.

Perfect Pairings for Katsu Chicken

• Pair with Zesty Sake Spritzer: Complement the crispy chicken's richness with a chilled sake mixed with sparkling water and a splash of yuzu juice. The light, refreshing drink cuts through the breading's heaviness while enhancing the Japanese-inspired flavors.
• Match with Fresh Cucumber Salad: Create a side of thinly sliced cucumbers dressed in rice vinegar, sesame oil, and a pinch of sugar. This simple, tangy salad provides a cool contrast to the warm, crunchy katsu chicken and adds brightness to the meal.
• Serve with Creamy Wasabi Sauce: Whip up a quick dipping sauce combining mayo, wasabi paste, and a touch of soy sauce. This condiment adds a zesty kick that elevates the crispy chicken's mild flavor and brings an extra layer of excitement to each bite.
• Complement with Chilled Green Tea: Brew a light, subtly grassy green tea to serve alongside the dish. Its clean, slightly bitter notes balance the richness of the katsu and coconut rice, creating a harmonious and refreshing dining experience.

Flavor Enhancements with Spice or Sauce

• Tropical Fusion Katsu: Swap traditional breadcrumbs with crushed macadamia nuts for a Hawaiian-inspired crispy coating that adds rich, nutty flavor and extra crunch.
• Spicy Coconut Chicken Remix: Replace sesame oil with chili-infused coconut oil and add red pepper flakes to breadcrumbs for a fiery kick that elevates the classic katsu profile.
• Green Herb Katsu Bowl: Incorporate fresh cilantro and mint into the coconut rice, and garnish with chopped green onions and a drizzle of green chili sauce for a vibrant, herbaceous version of the original recipe.
• Gluten-Free Crispy Alternative: Use almond flour instead of wheat flour and gluten-free panko breadcrumbs to create a celiac-friendly adaptation that maintains the signature crispy texture.

Crispy Katsu Chicken With Coconut Rice Recipe

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4.8 from 23 reviews

• Total Time: 30 minutes
• Yield: 2 1x

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Description

Japanese-inspired katsu chicken brings golden, crunchy perfection alongside fragrant coconut rice. Crisp panko-crusted chicken meets silky rice in a delightful harmony that whisks you straight to Tokyo’s bustling culinary streets.

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Ingredients

Scale 1x2x3x

Crispy Chicken:

• 2 chicken fillets (125 grams or 4.4 ounces each)
• 40 grams (1.4 ounces) panko breadcrumbs
• 30 grams (1.1 ounces) flour
• Salt
• Pepper
• 2 tablespoons sesame oil (for cooking)

Coconut Rice:

• 100 grams (3.5 ounces) basmati rice
• 2 tablespoons coconut milk

Garnish:

• 1 mini cucumber
• 1 avocado
• 2 tablespoons sesame seeds
• ½ lime
• Spicy oil (optional)

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Instructions

1. Submerge rice in generously salted water and cook following package guidelines until tender and fluffy.
2. Create three distinct stations: distribute flour on one plate, breadcrumbs on another, and whisk eggs in a separate shallow dish.
3. Carefully season chicken fillets with kosher salt and freshly ground black pepper, ensuring even coverage.
4. Methodically coat each chicken fillet: first dredge thoroughly in flour, then dip completely in whisked eggs, finally encrust with breadcrumbs for maximum crispiness.
5. Warm sesame oil in a heavy-bottomed skillet over medium-high heat until shimmering.
6. Gently place breaded chicken fillets into hot oil, cooking approximately 2-3 minutes per side until achieving a golden-brown exterior.
7. Reduce heat to medium and continue cooking an additional 3 minutes per side, ensuring chicken reaches an internal temperature of 165°F (74°C).
8. While chicken cooks, delicately slice cucumber into translucent half-moons and sprinkle with a pinch of salt to draw out excess moisture.
9. Carefully slice ripe avocado into elegant, uniform wedges.
10. After rice completes cooking, drain thoroughly and return to warm pot.
11. Pour coconut milk into rice, stirring gently to integrate and create creamy texture.
12. Slice cooked chicken fillets into diagonal strips for attractive presentation.
13. Artfully arrange coconut rice in serving bowls, layer crispy katsu chicken on top, and garnish with cucumber, avocado slices, sesame seeds, fresh lime juice, and optional spicy oil.

Notes

• Master the art of perfectly crispy chicken by maintaining the right oil temperature and avoiding overcrowding the pan.
• Ensure chicken is evenly coated with flour, egg, and breadcrumbs to create a golden, crunchy exterior that seals in moisture.
• Use fresh coconut milk for a richer, more authentic flavor in the rice, stirring quickly to prevent clumping.
• Pat chicken dry before coating to help breadcrumbs adhere better and achieve maximum crispiness.
• Choose panko breadcrumbs for an extra light and crispy texture that elevates the entire dish.
• Let the cooked chicken rest for a few minutes before slicing to help retain its juicy interior and prevent moisture loss.

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

Nutrition

• Serving Size: 2
• Calories: 582 kcal
• Sugar: 2 g
• Sodium: 340 mg
• Fat: 38 g
• Saturated Fat: 11 g
• Unsaturated Fat: 22 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 4 g
• Protein: 35 g
• Cholesterol: 105 mg