Crispy Chicken with Thai Coconut Brothy Rice - The Ultimate Bowl.

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I’m a huge fan of bowl dinners, and this easy-to-eat-with-a-spoon meal totally hits the spot.

We’ve got fluffy rice swimming in plenty of creamy-curry sauce made with Thai red curry paste, peanut butter and coconut milk. It’s all topped off with crispy strips of seasoned panko chicken (pan-fry, air-fry or bake – I’ve got instructions for all three).

Oh, and of course the toppings. I’ll always go overboard with the toppings 😁

Why do I think you’ll love it as much as we do?

✅ It’s all made in the time it takes to cook your rice.
✅ It’s got all the textures – crispy, fluffy, saucy, creamy 😍
✅ Make it as spicy or mild as you like (leave out the chillies and use a non-chilli curry paste for the mildest version).
✅ I’ve discovered a MUCH less messy method of coating the chicken (check out the video and/or instructions) – we no longer have 3 bowls to scrape out and wash up!

Free printable recipe is available on our site: https://www.kitchensanctuary.com/cris...

Ingredients:
Crispy Chicken:
2 chicken breasts (approx. 175g/6oz each)
2 tbsp plain (all purpose) flour
¼ tsp salt
¼ tsp pepper
40 g (3/4 cup) panko breadcrumbs
¼ tsp cayenne pepper
¼ tsp paprika
½ tsp garlic powder
1 small egg
spray oil (I use about 10ml/2 tsp altogether)

Brothy Sauce:
1 tsp oil
2 cloves garlic peeled and minced
1 tsp ginger paste
2 tbsp red Thai curry paste
1 tbsp peanut butter
120 ml (1/2 cup) chicken stock
400 ml (14 oz) tin reduced fat coconut milk (you can use full-fat if preferred)
2 tsp fish sauce
1 tbsp lime juice (juice of approx 1/2 lime)
1 tbsp light brown sugar
1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water, to form a slurry

To Serve:
boiled rice long grain or jasmine (around 200g/3.5oz cooked rice per person)
2 spring onions (scallions) sliced
2 tbsp chopped coriander (cilantro) roughly chopped
1 small red chilli, sliced (I use a mild chilli such a Fresno/Serrano)
1 tsp sesame seeds
lime slices

Instructions
1. You can cook the chicken in the air fryer, oven or frying pan (skillet). If cooking in the oven, preheat it to 200C/400F (fan).

2. Cook your rice at this point too (using a rice cooker or my saucepan method)

3. Place a chicken breast between two pieces of parchment, and flatten slightly with a rolling pin. We don't need it to be completely flat, like a steak, we just want to even out the thickness of the chicken. Repeat with the second chicken breast.

4. Place two new pieces of parchment paper on your work surface. To the first, add the flour, salt and pepper in a mound and give it a mix.

5. To the second piece, add the panko, cayenne, paprika and garlic powder and give it a mix.

6. I like to use gloves for this part. Dredge the two chicken breasts in the flour mixture on both sides. Then crack the egg over the top, give the egg a squish with your hands and coat the chicken in the egg.

7. Lift the chicken from the first piece of parchment and move it to the second piece with the panko. Dredge the chicken breasts on both sides in the panko mixture.

8. Cook the chicken:
Air fryer: Place the chicken in an air fryer basket and spray with oil. Air fry for 14-16 minutes, turning once, until golden, cooked through and no longer pink in the middle (internal temp should be 75C/167F).
Oven: Place the chicken on a baking sheet and spray with oil. Bake for 20-22 minutes, until golden, cooked through and no longer pink in the middle (internal temp should be 74C/165F).
Pan-fry: Heat oil (you'll need 3 tbsps) in a frying pan over a medium-high heat. Add the chicken and cook for 5-6 minutes on each side, until golden, cooked through and no longer pink in the middle (internal temp should be 74C/165F).

9. While the chicken is cooking, make the broth. Heat the oil in a medium saucepan over a medium heat. Add the garlic and ginger and fry for 30 seconds, constantly stirring.

10. Add the curry paste and peanut butter and stir together to loosen.

11. Add the stock, coconut milk, fish sauce, lime juice and brown sugar. Stir together, bring to a very gently simmer and simmer for 5 minutes, stirring occasionally (don't let it boil).

12. Slowly pour in the cornflour slurry, whilst stirring, to thicken the sauce further if desired (you may not need all of the cornflour slurry).

13. Turn off the heat. Add rice to large, shallow serving bowls. Spoon the sauce around the rice. Slice the chicken and place on top of the rice.

14. Top with spring onions, coriander, sliced chilli, sesame seeds and lime slices, then serve.

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