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Crispy Panko Chicken with Coconut Curry Sauce Recipe

Prep time: 15 minutes — Cook time: 25 minutes — Total time: 40 minutes — Serving: 2 people

Description

Delicious and creamy weekday dinner recipe with crispy panko chicken, rice, and a spicy Asian sauce topped with fresh spring onions and cilantro.

 

Ingredients

Crispy Chicken:

12.35 oz (350 g) chicken breast

1 egg

1.06 oz (30 g) panko bread crumbs

salt/pepper

0.5 cups (1 dl) vegetable oil

Asian Sauce:

1 can of coconut milk

1 tablespoon red curry paste

1 red bell pepper

1 tablespoon sugar

2 garlic cloves

0.5 oz (14 g) fresh ginger

salt

Sides:

7.05 oz (200 g) rice

1-2 spring onion

A few leaves of cilantro

 

Directions

  1. Start by boiling the rice in slightly salted water according to box instructions (don’t salt your water quite as much as when cooking pasta, which requires heavily salted water).
  2. Grab your KUMA Paring Knife and trim away the skin of your griner. Then slice it as finely as possible. Next, slice garlic as fine as you can, and then cut your spring onion and red bell pepper into rough pieces. Put all the veggies aside.
  3. Find your KUMA Chef’s Knife and trim away any parts of the chicken breasts you may not wish to eat. Then slice them through the middle so you’re left with some thin fillets.
  4. Find two bowls. Add a beaten egg to one of them and panko along with a little salt and pepper to the other. 
  5. First bathe your chicken breast fillet in the egg, then lift it over the bowl and let the egg drip off a little. Then put the chicken breast into the panko bowl. Make sure the entire chicken breast gets covered by the panko bread crumbs. Put the panko covered chicken aside on a plate.
  6. Now it’s time to make the sauce. Heat up a pan with a little bit of oil and then sauté garlic and ginger.
  7. Add red curry paste to the pan and stir a little so it doesn’t burn. Now add the bell pepper pieces. Sauté for a little longer.
  8. Now add coconut milk and stir around to incorporate everything. Then taste with salt and sugar. Let it simmer for 5-10 minutes so the sauce thickens.
  9. If the sauce is too thin (which depends on the particular coconut milk being used) you can add a little flour or corn starch. In this case add a little flour or corn starch to a cup/bowl with warm water and stir around to incorporate. Then pour the mixture into your sauce little by little while stirring the sauce until you have the desired thickness.
  10. Heat up another pan with a good amount oil. Fry your chicken for about 3 minutes per side. When chicken is done, put it on a paper towel to let some of the grease drip off.
  11. Start plating with your rice in the bottom of a bowl, then pour over the sauce and top with your crispy panko chicken cut into bite sized slices. Finally, top with fresh cut spring onion and a little cilantro.

 

Recipe for easy crispy chicken with Asian sauce

Here is an easy recipe for crispy fried panko chicken with rice and a delicious Thai style sauce based on curry and coconut milk. We received so much amazing feedback on our Japanese Chicken Katsu with Curry Sauce so we wanted to make you this Thailand inspired version as well that is based on a red curry and coconut sauce.

It’s a super delicious and easy recipe where the fried chicken crispy fits perfectly with the spicy sauce. We top it off with spring onions and cilantro to give it yet another Asian twist.

Asian breaded chicken

It’s no secret we have a deep love for fried crispy chicken. Therefore we’ve also made a good amount of recipes containing this amazing piece of protein. Frying chicken in a panko bread crumb mixture is just an amazing way to make chicken more exciting.

This meal is no exception. The crispy chicken combined with the savory and flavorful sauce is a match made in heaven. We’ve used bell pepper in the sauce but you can easily add other vegetables too if you want to add some more greens.

 

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