Crispy Coconut Chicken Rice Bowls
A flavorful and crunchy chicken rice bowl made with Chinese five spice-seasoned chicken, crispy panko coconut crust, steamed rice, and fresh garnishes—all made easily with your pressure cooker and oven combination.
Equipment
- 1 Mixing bowl for spice mix and coating station
- 1 Skillet to sear chicken
- 1 Baking tray lined with parchment
Ingredients
Main ingredients
- 1 teaspoon Chinese five spice powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 400 g chicken breast
- 1 egg
- 1 cup panko crumbs
- 2 tablespoon sesame seeds
- ½ cup shredded coconut
- 1 tablespoon oil
- 1 ½ tablespoon butter
- 3 tablespoon honey
- 3 tablespoon soy sauce
- 1 teaspoon sesame seeds extra for garnish
- 2 cups cooked white rice
- 1 carrot shredded or grated
- ½ cucumber diced
- 1 radish finely sliced
- 4 teaspoon Japanese mayo
- 1 spring onion finely sliced
Instructions
Instructions
- Preheat oven to 200°C (400°F) and line a baking tray with parchment paper.
- In a small bowl, mix Chinese five spice powder, garlic powder, and salt.
- Cut chicken breast into bite-sized pieces and toss with spice mix.
- Prepare two shallow dishes: beat egg in one, and mix panko, sesame seeds, and shredded coconut in the other.
- Dip each chicken piece in egg, then coat with panko mixture, pressing down to stick.
- Heat oil and butter in skillet over medium heat. Sear chicken 2-3 minutes per side until golden brown.
- Transfer chicken to baking tray and bake for 15-20 minutes until cooked through and crispy.
- Serve chicken over rice with carrot, cucumber, and radish. Drizzle honey-soy sauce and top with mayo and spring onion.
Notes
To save time, prep veggies and sauces ahead and cook rice in the pressure cooker while prepping the chicken. Leftovers keep 3 days in the fridge or 2 months in the freezer.