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Sesame Chicken Coconut Rice Bowls

These Crispy Sesame Chicken Coconut Rice Bowls are loaded with texture and flavor in every bite. 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.
Course Main Course
Cuisine Asian
Keyword sesame chicken rice bowls
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 309kcal
Author Tawnie Graham of Kroll's Korner

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:

US Customary - Metric

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
    Side-by-side image of slicing the chicken breasts and pounding to an 1/2 inch thickness.
  • Season: Season both sides of the chicken with kosher salt and black pepper.
    Kosher salt and black pepper
    Seasoning sliced and pounded chicken with kosher salt and black pepper before dredging.
  • 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
    Side-by-side image showing how to set up dredging stations.
  • 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.
    Six images showing how to dredge the chicken before frying.
  • 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.
    Side-by-side image of cooking the chicken in hot oil for 3-4 minutes on each side.
  • Soak up excess oil: Transfer to a paper towel-lined plate and immediately sprinkle with a little extra kosher salt.
    Transferring cooked chicken to paper-towel lined plate to soak up excess oil.
  • 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
    Side-by-side image of plating cooked chicken with coconut rice and asian slaw then slicing the chicken on a plate to serve.

Notes

This post has been sponsored by USA Rice. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!

Nutrition

Serving: 1serving | Calories: 309kcal | Carbohydrates: 18g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 151mg | Sodium: 317mg | Potassium: 655mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 3mg