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Coconut Chicken Katsu With Smashed Cucumbers
These crispy chicken cutlets feature a coconut-breadcrumb coating and sriracha mayo. Serve with a bright cucumber salad to turn into a meal.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking sheet
- ●bowl
📝 Preparation Steps
1
Combine 8 Persian cucumbers, cut into 1½" pieces, 1 tsp. sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a resealable plastic bag. Seal and smash cucumbers with a meat mallet, rolling pin, or heavy skillet. Set aside.
Persian cucumbers, cut into 1½" pieces8. sugar1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
2
Working with 1 piece of 4 medium skinless, boneless chicken breasts at a time, place between 2 sheets of plastic wrap and pound to ¼" thick. Season on both sides with salt and freshly ground pepper.
medium skinless, boneless chicken breasts4Freshly ground pepper
3
Place ½ cup all-purpose flour in a shallow bowl. Crack 2 large eggs into another shallow bowl and beat lightly to blend. Mix 1 cup panko and 1 cup unsweetened shredded coconut in a third shallow bowl. Season flour, eggs, and panko mixture with salt. Working with 1 piece at a time, dredge chicken in flour, shaking off excess, then dip in egg, letting excess drip back into bowl. Dredge in panko mixture, pressing to adhere. Transfer to a baking sheet.
large eggs2panko1 cupunsweetened shredded coconut1 cup
4
Pour vegetable oil into a large cast-iron skillet to come about ½" up sides. Heat over medium-high until an instant-read thermometer registers 375°. Working in batches, cook chicken, turning halfway through, until golden brown and crisp, about ⏱️ 4 minutes. Transfer to a wire rack set inside another rimmed baking sheet; season with salt.
Vegetable oil (for frying; about 3 cups)
5
Stir together ½ cup mayonnaise and 2 Tbsp. sriracha in a small bowl.
. sriracha2 Tbsp
6
Drain reserved cucumbers, then add 1 small red onion, thinly sliced, juice of 2 limes, and a pinch of salt to bowl. Drizzle with some extra-virgin olive oil and toss to coat.
Extra-virgin olive oil (for drizzling)
7
Divide katsu among plates. Drizzle with sauce (or, you can serve on the side); sprinkle zest of 2 limes over. Mound some cucumbers alongside.
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