Crispy Coconut Chicken Katsu with Chili-Lime Sauce
A Tropical Take on Classic Japanese Katsu — Crispy, Sweet, and Spicy This recipe reimagines the beloved Japanese chicken katsu with a crispy coconut crust...
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Cooking tools:
- Meat tenderizer
- Instant-read thermometer
- Deep-fry thermometer
- Microplane
- Cooling rack
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Baking sheet
- Paper towel
- Oven
- Stove
- Plate
- Serving platter
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tsp sea salt
- ½ tsp smoked paprika
- ¼ tsp ground ginger
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- ½ cup unsweetened shredded coconut
- Vegetable oil for shallow frying
- 2 tbsp sweet chili sauce
- Juice of 1 lime
- 1 tsp honey
- 1 garlic clove, grated
- Pinch of salt
- Jasmine rice
- Pickled daikon or slaw
- Sliced cucumbers
- Lime wedges (optional)
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