Sesame Chicken Coconut Rice Bowls

These Crispy Sesame Chicken Coconut Rice Bowls are loaded with delicious texture and bright flavors in every bite! Crispy sesame-crusted chicken is served over fluffy coconut jasmine rice for a fresh, satisfying dinner that feels restaurant-worthy and is easy enough for a weeknight meal.

This recipe stars U.S.-grown Jasmine rice and comes to us from our friend @krollskorner in partnership with USA Rice.

  • Servings
    6
  • Prep Time
    20 mins
  • Cook Time
    50 mins
  • Total Time
    1 hr 10 mins

Ingredients

Sesame Chicken Coconut Rice Bowls

  • 2 lbs boneless skinless chicken breasts
  • Kosher salt and black pepper (to taste)
  • ½ cup all-purpose flour
  • 2 tsp garlic powder
  • 2 large eggs
  • 1 tsp soy sauce
  • ½ tsp sesame oil
  • 1 cup panko breadcrumbs
  • 2 tbsp sesame seeds
  • Neutral oil

For the Coconut Lime Rice

  • 1½ cups jasmine rice
  • 1 tbsp unsalted butter
  • 1 (13.5 oz.) can full-fat coconut milk
  • 1 cup water
  • 1 tbsp granulated sugar
  • 1 tsp kosher salt
  • Zest of 1 lime
  • Juice of ½ to 1 lime (to taste)

Directions

For the Sesame Chicken

  • Prep: Slice the chicken breasts in half lengthwise to create thinner cutlets. Place between two sheets of plastic wrap or parchment paper and gently pound to an even ½-inch thickness.
  • Season: Season both sides of the chicken with kosher salt and black pepper.
  • Prepare a dredging station:
    In the first shallow bowl, combine the flour, garlic powder, and a pinch of salt.
    In the second bowl, whisk together the eggs, soy sauce, and sesame oil.
    In the third bowl, combine the panko breadcrumbs, sesame seeds, and another pinch of salt.
  • Dredge chicken: Dredge each piece of chicken in the flour, shaking off any excess. Dip into the egg mixture, then coat thoroughly in the sesame panko mixture, gently pressing to help the coating adhere.
  • Heat oil: Add about ¼ inch of neutral oil to a large skillet and heat over medium heat until shimmering.
  • Soak up excess oil: Transfer to a paper towel-lined plate and immediately sprinkle with a little extra kosher salt.
  • Cook: Working in batches if needed, cook the chicken for 3 - 4 minutes per side or until deeply golden brown and the internal temperature reaches 165°F

For the Coconut Lime Rice

  • Melt butter: Melt the butter in a medium saucepan over medium heat.
  • Add rice: Add the rice and cook, stirring frequently, for 2 - 3 minutes until lightly toasted and fragrant.
  • Add the rest of the ingredients: Add the coconut milk, water, sugar, salt, and lime zest. Stir to combine and bring to a boil over medium-high heat.
  • Simmer: Once boiling, reduce the heat to low, cover, and simmer for 20 minutes. 
  • Let sit: Remove from the heat and let stand, covered, for 10 minutes.
  • Fluff and enjoy: Fluff the rice with a fork and stir in the fresh lime juice. Taste and adjust seasoning as desired.

Finalize

  • Serve: Divide the coconut rice among bowls and top with crispy sesame chicken, Asian slaw, and fresh cilantro. Serve with lime wedges, chili crisp, or a sesame chili crunch sauce if desired.

 

Recipe Notes

Store leftover rice in an airtight container in the refrigerator for up to 4 days.