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Crunchy Coconut Chicken Bowl

Big, bold crunch meets sweet, creamy comfort in every single bite. Made with simple pantry staples and fresh toppings, this bowl comes together without any fuss—even on a busy weeknight.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 3 servings
Ingredients Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts cut into strips
  • 1 cup panko breadcrumbs
  • 1 cup shredded unsweetened coconut
  • 2 eggs beaten
  • 1/2 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp paprika
  • salt to taste
  • black pepper to taste
  • 2 cups jasmine rice cooked
  • 1 cup red cabbage shredded
  • 1 cup mango diced
  • 1 avocado sliced
  • 1 cucumber sliced
  • cilantro chopped
  • 1/4 cup mayonnaise
  • 2 tbsp sweet chili sauce
  • 1 tbsp coconut milk
  • 1 tsp lime juice

Method
 

  1. Season the chicken strips with garlic powder, paprika, salt, and black pepper.
  2. Coat each piece in flour, dip into beaten eggs, and press into the panko and shredded coconut mixture.
  3. Bake at 425°F (220°C) for 20–25 minutes or air fry at 390°F (200°C) for 12–15 minutes until crispy.
  4. Whisk together mayonnaise, sweet chili sauce, coconut milk, and lime juice until smooth.
  5. Fill bowls with cooked jasmine rice and arrange shredded cabbage, diced mango, sliced avocado, and sliced cucumber.
  6. Slice the cooked coconut chicken and place it on top of the rice.
  7. Drizzle with the sauce and top with chopped cilantro before serving.

Notes

Store leftovers in the fridge for up to 3–4 days, keeping components separate for best texture. Serve with simple sides like a fresh salad or steamed vegetables for a complete meal.