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Coconut Chicken Katsu Rice Bowl

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Sometimes the best meals come with a little emotional backstory. I always make this coconut chicken katsu after a fight with my boyfriend, it’s our official make-up food.

There’s something about that golden crunch, the sweet aroma of coconut oil, and the cozy tonkatsu sauce that just melts the tension away.

Our whole kitchen continues to smell warm and tropical for days. It’s tender, crisp, and comforting all at once, the kind of meal that feels like (and almost always gets me) a hug!

  • Total Time: 25 minutes
  • Yield: 2 bowls 1x

Ingredients

Units Scale
  • 2 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 6 tbsp all-purpose flour
  • 2 large eggs
  • 1 to 2 cups panko breadcrumbs
  • A lot of coconut oil, or beef tallow, for frying
  • 1/2 Shredded green or iceberg cabbage
  • 1 cup basmati rice
  • Tonkatsu sauce
  • Sesame seeds, optional

Instructions

  1. Chop the cabbage and set aside.
  2. Butterfly and pound chicken breasts until thin and even. Season both sides with salt and pepper.
  3. Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
  4. Coat chicken in flour, dip in egg, then press into panko.
  5. Heat coconut oil over medium heat to around 340°F (170°C).
  6. Deep-fry chicken for 3 to 6 minutes, until golden and crispy.
  7. Meanwhile, cook rice according to package instructions.
  8. Take the chicken out of the oil and slice chicken into strips.
  9. Serve over cooked rice with cabbage, tonkatsu sauce, and sesame seeds if using.
  • Author: Dishcovery
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

Find it online: https://dishcoveryblog.com/coconut-chicken-katsu-rice-bowl/