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 and a tangy-sweet chili-lime dipping sauce. It’s a tropical flavor bomb — rich, golden chicken with a bold, zesty twist. Serve it over jasmine rice with crunchy pickles or slaw for the ultimate island-Japan fusion plate.

🛒 Ingredients

🍗 For the Chicken

• 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

🌶️ For the Chili-Lime Sauce

• 🌶️ 2 tbsp sweet chili sauce
• 🍈 Juice of 1 lime
• 🍯 1 tsp honey
• 🧄 1 garlic clove, grated
• 🧂 Pinch of salt

🍚 For Serving

• 🍚 Jasmine rice
• 🥬 Pickled daikon or slaw
• 🥒 Sliced cucumbers
• 🍋 Lime wedges (optional)

🔪 Instructions

1. 🧼 Prep the Chicken

• Cut each chicken breast in half horizontally to make 4 thinner cutlets.
• Lightly pound with a mallet to even thickness.
• Season with salt, paprika, and ground ginger on both sides.

2. 🍳 Dredging Station

• Prepare 3 shallow bowls:
  1. Flour
  2. Beaten eggs
  3. Panko + shredded coconut
• Dredge each chicken cutlet: flour → egg → coconut mixture. Press coating in firmly.

3. 🔥 Fry It Crispy

• Heat ¼ inch oil in skillet over medium heat.
• Fry cutlets for 3–4 minutes per side until golden brown and cooked through (165°F internal temp).
• Remove to paper towels to drain.

4. 🌶️ Make the Chili-Lime Sauce

• In a small bowl, mix sweet chili sauce, lime juice, honey, grated garlic, and a pinch of salt.
• Taste and adjust with more lime or honey as needed.

5. 🍽️ Plate & Serve

• Slice chicken and serve over rice.
• Drizzle with sauce or serve it on the side.
• Add pickles or fresh slaw for brightness. Garnish with lime wedges.

💡 Pro Tips

• 🥥 Use unsweetened coconut to prevent burning.
• 🌡️ Keep oil at 350°F for best crispiness.
• 🧊 Chill breaded cutlets for 10 minutes before frying for even coating.

📊 Nutrition (Per Serving)

• Calories: ~520
• Protein: 36g
• Fat: 28g
• Carbs: 35g
• Sugar: 7g
• Fiber: 3g

❓ FAQ

Can I bake instead of frying?
Yes! Bake at 425°F (218°C) for 20–25 min on a rack, flipping halfway.

Can I use other proteins?
This recipe works great with shrimp or thin pork cutlets too.