Sesame Chicken Coconut Rice Bowls
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I’m a huge fan of meals that give you a little bit of everything in every bite, and these Crispy Sesame Chicken Coconut Rice Bowls do exactly that.
You’ve got crispy golden chicken coated in sesame panko, fluffy coconut rice infused with lime and creamy coconut milk, and a bright, crunchy Asian slaw that ties everything together. The combination of textures and flavors is what keeps me coming back for this recipe again and again.
The coconut rice is truly the star here. Made with fragrant U.S.-grown jasmine rice, it cooks up fluffy and tender while soaking fresh slaw. U.S.-grown rice is grown sustainably on thousands of family farms.
Whether you’re looking for a fun weeknight dinner or a meal prep-friendly lunch, these bowls check all the boxes.
Why You’ll Love This Recipe
- Crispy, golden sesame chicken
- Made with fragrant U.S.-grown jasmine rice
- Great balance of crunchy, creamy, and fresh textures
- Family-friendly and customizable
- Perfect for meal prep
- Easy enough for weeknights
- Restaurant-quality flavors at home
- Packed with protein and satisfying ingredients
Table Talk with Tawnie
I can’t stop thinking about every component of these bowls: the slaw…incredible. The coconut rice…INSANE. The crispy chicken? Out of this world. All the flavors and textures work so well together, it’s truly my new hyper fixation meal, and I can’t wait for you to try it!
- U.S.-grown jasmine rice: The foundation of the entire bowl. Jasmine rice cooks up fluffy, tender, and slightly fragrant, making it perfect for soaking up the coconut milk and lime flavors.
- Coconut milk: Full-fat coconut milk creates rich, flavorful rice with a creamy texture.
- Chicken breasts: Pounded thin and coated in sesame panko for maximum crunch.
- Panko breadcrumbs: Lighter and crispier than traditional breadcrumbs.
- Sesame seeds: Add nutty flavor and extra texture to the chicken coating.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Prep the chicken
Slice the chicken breasts into thinner cutlets. Pound to an even 1/2-inch thickness and season with salt and pepper.
Set up dredging station
Set up the dredging stations:
Bowl 1: Combine the flour, garlic powder, and a pinch of salt.
Bowl 2: Whisk together the eggs, soy sauce, and sesame oil.
Bowl 3: Combine the panko breadcrumbs, sesame seeds, and another pinch of salt.
Dredge chicken
Dredge each piece of chicken in the flour. Then dip into the egg mixture, then coat thoroughly in the sesame panko mixture.
Cook chicken
Heat the oil in a large skillet. Cook the chicken for 3-4 minutes per side. Then transfer to a paper towel-lined plate and sprinkle with a little extra kosher salt.
Serve & enjoy!
Divide the coconut rice, chicken, and Asian slaw into bowls and top with fresh cilantro. Serve with lime wedges, chili crisp, or a sesame chili crunch sauce and ENJOY!!
Expert Tips
- Even thickness: Pound the chicken to an even thickness before breading so it cooks evenly and stays juicy.
- Toast rice: Toast the rice in the butter for a minute or two before adding the liquid. It adds a little extra flavor and gives the rice a richer taste.
- Always fresh: Fresh lime juice makes a big difference here. Bottled lime juice works in a pinch, but fresh gives the rice the best flavor.
- Be patient: Let the rice sit, covered, for about 10 minutes after cooking before fluffing it with a fork. This helps it finish steaming and keeps it light and fluffy.
- Don’t overcrowd: Cook the chicken in batches if needed. Overcrowding the skillet lowers the temperature and keeps the chicken from getting crispy.
- Crunchy slaw: Toss the slaw with the dressing right before serving so it stays nice and crunchy.
- Meal prep: The coconut rice and slaw can both be made ahead of time, making these bowls perfect for meal prep or easy lunches throughout the week.
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Variations / Substitutions
- Use chicken thighs: You can easily swap the chicken breasts for boneless skinless chicken thighs. Just note that you may need to add a little additional cook time.
- Add more vegetables: Try adding edamame, cucumbers, shredded carrots, snap peas, or avocado for more volume and color!
- Make it spicy: Spice it up by adding a drizzle of chili crisp, sriracha, or a spicy sesame sauce.
- Air fryer option: Air fry the breaded chicken at 400°F until golden and cooked through.
- Add a sauce: A sesame chili crunch sauce or spicy peanut sauce is delicious drizzled over the top. I like making the chili crisp sauce for this recipe by adding a little lime juice or water to thin it out and drizzle it over the top of the bowls but these bowls are plenty flavorful on their own!
Storage / Freezing
- Refrigerator: Store components separately in airtight containers for up to 4 days.
Coconut rice: up to 4 days
Sesame chicken: up to 4 days
Slaw (undressed): up to 4 days - Reheating: Reheat rice with a splash of water in the microwave until warm. For the crispiest chicken, reheat in an air fryer or 375°F oven until heated through.
- Freezing: The coconut rice and cooked chicken freeze well for up to 2 months. I do not recommend freezing the slaw.
FAQs
Can I make these bowls ahead of time?
Yes! The rice, slaw ingredients, and chicken can all be prepared ahead of time. Store components separately and assemble before serving.
Can I bake the chicken instead of frying?
Yes. Bake at 425°F until the chicken reaches an internal temperature of 165°F.
What can I use instead of cabbage?
Shredded Brussels sprouts, broccoli slaw, or bagged coleslaw mix all work well.
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Sesame Chicken Coconut Rice Bowls
Ingredients
- 2 lbs boneless skinless chicken breasts
- Kosher salt and black pepper (to taste)
- 1/2 cup all-purpose flour
- 2 tsp. garlic powder
- 2 large eggs
- 1 tsp. soy sauce
- 1/2 tsp. sesame oil
- 1 cup panko breadcrumbs
- 2 Tbsp. sesame seeds
- Neutral oil (for frying)
For Serving:
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep chicken: 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 1/2-inch thickness.2 lbs boneless skinless chicken breasts
- Season: Season both sides of the chicken with kosher salt and black pepper.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.1/2 cup all-purpose flour, 2 tsp. garlic powder, 2 large eggs, 1 tsp. soy sauce, 1/2 tsp. sesame oil, 1 cup panko breadcrumbs, 2 Tbsp. sesame seeds
- 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 1/4 inch of neutral oil to a large skillet and heat over medium heat until shimmering.Neutral oil
- Cook: Working in batches if needed, cook the chicken for 3-4 minutes per side Start Timer, or until deeply golden brown and the internal temperature reaches 165°F.
- Soak up excess oil: Transfer to a paper towel-lined plate and immediately sprinkle with a little extra kosher salt.
- 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.Coconut Lime Rice, Crunchy Asian Slaw
Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
