Crispy chicken strips coated in panko crumbs and shredded coconut served with fresh vegetables, steamed rice, Japanese mayo and a homemade honey soy sauce. This build-your-own meal is a hit with young kids.
My family loved these Crispy Coconut Chicken and Rice Bowls the first time I made them. Now they are on constant rotation! While the chicken is simple enough to make, the secret is the garlic powder and Chinese five spice coating. This goes so well with the homemade honey, soy and sesame sauce that gets drizzled over at the end. Yum!
Our kids love these types of meals because everything is served separately and they can add their favourite vegetables (and leave out the ones they don't like!). My first ever rice bowl recipe is still one of the most popular on my website. If you haven't tried my Quick Teriyaki Chicken Bowls, you need to check them out! Or for something a little different, why not give my Sesame Chicken Rice Bowls a go?
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Ingredient notes:
- Chicken: Either chicken breast or thighs can be used in this recipe. I used breasts because I had them in the fridge already.
- Panko crumbs: Panko crumbs are Japanese breadcrumbs made from crustless white bread that is processed into flakes and then dried. They are bigger than regular breadcrumbs and help to keep the chicken really crispy. Regular breadcrumbs can be used instead if you prefer though.
- Coconut: Shredded coconut is longer and thicker than regular desiccated coconut. But as always, use what you have to hand.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
In a large bowl, add the Chinese five spice, garlic powder and salt. Whisk to combine.
Slice the chicken into 1cm thick strips, then stir to coat in the spice mixture. Crack in the egg and mix together.
In another bowl, mix together the panko crumbs, sesame seeds and coconut.
Using tongs, coat each strip of chicken in the crumb mixture. Place on a plate ready to fry.
Heat a large frying pan to a medium heat. Add the oil and then fry the chicken strips in batches until cooked through. You can keep the chicken on a tray in a warm oven until you're ready to serve.
In a small saucepan, melt the butter, add the honey and soy sauce then mix to combine. Add the sesame seeds and once it starts to bubble, turn off the heat. Pour into a small jug.
Divide the cooked rice between 4 bowls then add the carrot, cucumber and radish. Add the hot crispy chicken and pour over the honey soy sauce. Drizzle over mayo and sprinkle over spring onion then serve immediately.
Recipe FAQs:
No it's not. You could amend the recipe though. Swap panko crumbs for gluten free breadcrumbs and make sure you are using a gluten free soy sauce.
Absolutely anything! I like serving mine with raw veggies such as the ones above or capsicum, tomato, sugar snap peas or even some leafy greens. You could also add cooked vegetables like edamame beans, broccoli, peas or corn if you like.
Storage:
The honey soy sauce could be prepared ahead of time, then reheated in the microwave or stovetop just before serving.
Store any leftover chicken, rice and vegetables in airtight containers in the fridge for up to three days. Reheat the chicken and rice then add the fresh vegetables.
Top tips:
This is a great meal to serve to young kids. Pile it up with their favourite veggies and let them loose with a pair of kids' chopsticks! I bought some for the boys from Chef's Complements and they love them.
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Crispy Coconut Chicken Rice Bowls
Crispy coconut and panko crumb chicken strips served with rice and fresh vegetables topped with a homemade honey soy sauce.
Ingredients
- 1 tsp Chinese five spice powder
- 1 tsp garlic powder
- ½ tsp salt
- 400g chicken breast
- 1 egg
- 1 cup panko crumbs
- 2 Tbsp sesame seeds
- ½ cup shredded coconut
- 1 Tbsp oil
Honey soy sauce
- 1 ½ Tbsp butter
- 3 Tbsp honey
- 3 Tbsp soy sauce
- 1 tsp sesame seeds
To serve
- 2 cups white rice, cooked
- 1 carrot, shredded or grated
- ½ cucumber, diced
- 1 radish, finely sliced
- 4 tsp Japanese mayo
- 1 spring onion, finely sliced
Instructions
- Chicken: In a large bowl, add the Chinese five spice, garlic powder and salt. Whisk to combine.
- Slice the chicken into 1cm thick strips, then stir to coat in the spice mixture. Crack in the egg and mix together.
- In another bowl, mix together the panko crumbs, sesame seeds and coconut.
- Using tongs, coat each strip of chicken in the crumb mixture. Place on a plate ready to fry.
- Heat a large frying pan to a medium heat. Add the oil and then fry the chicken strips in batches until cooked through. You can keep the chicken on a tray in a warm oven until you’re ready to serve.
- Honey soy sauce: In a small saucepan, melt the butter, add the honey and soy sauce then mix to combine. Add the sesame seeds and once it starts to bubble, turn off the heat. Pour into a small jug.
- To assemble: Divide the cooked rice between 4 bowls then add the carrot, cucumber and radish. Add the hot crispy chicken and pour over the honey soy sauce. Drizzle over mayo and sprinkle over spring onion then serve immediately.
Notes
- Chicken breast can be swapped for chicken thighs.
- Add your favourite vegetables to serve with the rice bowl.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 633Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 145mgSodium: 1344mgCarbohydrates: 65gFiber: 4gSugar: 19gProtein: 41g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Kirsty Andrews says
Made this tonight. Didn't have shredded so used dessicated coconut. Super quick to make and tastes lovely. My 6 year old gobbled the lot. Fabulous! Thank-you 😀
VJ cooks says
I love that. Thanks for sharing, Kirsty!
Lauren Burrett says
My family loved this recipe! The coconut did burn a little when frying the chicken but not too bad and added to the flavour
Brooke says
Sweetened or unsweetened coconut?
VJ cooks says
Unsweetened
Keita says
This was soo yum! And the fussy eaters loved it. They liked building their own bowl and adding what they liked! Thank you!
VJ cooks says
Yes, it's empowering to 'make' you own dinner! So glad you all enjoyed it.
Rachael says
Hi! Can you air fry the chicken?
VJ cooks says
I haven't tried this in the air fryer but I think it would work. I would coat the chicken as per the recipe instructions. Place it in the air fryer, then spray it with some oil so that it goes nice and crispy.