This article details a recipe for preparing coconut katsu chicken served with a tangy cucumber salad. The process begins with marinating Persian cucumbers before smashing them to enhance flavor. Chicken breasts are pounded thin, seasoned, and coated with flour, eggs, and a panko-coconut mixture before being fried until golden crisp. A simple spicy mayo sauce complements the dish, and a fresh salad of cucumbers and red onion dressed with lime juice adds brightness. The preparation emphasizes flavor balance and texture, promising a delightful meal experience.
To prepare the cucumbers, combine them with sugar and salt in a resealable plastic bag, and smash to release their flavors before setting aside.
Pound the chicken breasts to a uniform thickness, season well, and then coat in flour, egg, and a mixture of panko and coconut for crispiness.
Fry the chicken in hot oil until golden brown and crisp, then transfer to a wire rack for drainage, adding seasoning after cooking.
Combine mayonnaise and sriracha for a spicy dipping sauce, then serve the crispy katsu with a side of fresh cucumber and onion salad.
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