Smoky Coconut Chicken Katsu
A twist on the classic Japanese dish, this recipe combines smoky flavors with the warmth of coconut. Serve with steamed rice and pickled vegetables for a delicious meal.
Ingredients
- ●2 chicken breastBoneless, skinless chicken breast
- ●1/2 cup coconut flourFor coating the chicken
- ●2 tsp smoky paprikaAdds a smoky flavor to the dish
- ●1 tsp hot sauceAdds a spicy kick
- ●1 cup coconut milkFor the sauce
- ●1 tsp tagine spice blendAdds warmth and depth to the dish
- ●2 tbsp vegetable oilFor frying the chicken
- ●2 tbsp rice vinegarFor serving
- ●1 tsp sugarTo balance the flavors
Instructions
- 1
1. In a shallow dish, mix together coconut flour, smoky paprika, and hot sauce.
- 2
2. Pound the chicken breasts to an even thickness.
- 3
3. Dip each chicken breast in the coconut flour mixture, coating both sides evenly.
- 4
4. Heat the vegetable oil in a large skillet over medium-high heat.
- 5
5. Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until golden brown and cooked through.
- 6
6. Remove the chicken from the skillet and set aside.
- 7
7. In the same skillet, add the coconut milk and bring to a simmer.
- 8
8. Stir in the tagine spice blend and sugar.
- 9
9. Return the chicken to the skillet and cook for an additional 2-3 minutes, or until the sauce has thickened.
- 10
10. Serve the chicken with the sauce spooned over the top, garnished with sesame seeds and chopped scallions if desired.