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Epicurious
Bon Appétit

Coconut Chicken Katsu With Smashed Cucumbers

By Kendra Vaculin

5.0

(1)

Sliced fried chicken in a pankococonut mixture topped with sriracha mayo and lime zest on a plate with smashed Persian...
Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Christina Allen

Want to give your chicken cutlet a little something extra? Mix shredded coconut with breadcrumbs to create a flavorful, super crisp coating—perfect for dipping in sriracha mayo and serving alongside a smashed cucumber salad. Be sure to seek out unsweetened shredded coconut rather than thick flakes or chips; their finer texture makes a great stand-in for breadcrumbs. To make this recipe fully gluten-free, you can swap in gluten-free panko and use rice flour instead of all-purpose flour for the breading.

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