Crispy sesame-crusted chicken is served over fluffy coconut jasmine rice and topped with a crunchy Asian slaw for a fresh, satisfying dinner that feels restaurant-worthy but is easy enough for a weeknight.
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.
Add about 1/4 inch of neutral oil to a large skillet and heat over medium heat until shimmering. Working in batches if needed, cook the chicken for 3-4 minutes per side.
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.