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