Coconut Chicken Katsu With Smashed Cucumbers

Method

1. 1

   Combine 8 Persian cucumbers, cut into 1½" pieces, 1 tsp. sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a resealable plastic bag. Seal and smash cucumbers with a meat mallet, rolling pin, or heavy skillet. Set aside.

2. 2

   Working with 1 piece of 4 medium skinless, boneless chicken breasts at a time, place between 2 sheets of plastic wrap and pound to ¼" thick. Season on both sides with salt and freshly ground pepper.

3. 3

   Place ½ cup all-purpose flour in a shallow bowl. Crack 2 large eggs into another shallow bowl and beat lightly to blend. Mix 1 cup panko and 1 cup unsweetened shredded coconut in a third shallow bowl. Season flour, eggs, and panko mixture with salt. Working with 1 piece at a time, dredge chicken in flour, shaking off excess, then dip in egg, letting excess drip back into bowl. Dredge in panko mixture, pressing to adhere. Transfer to a baking sheet.

4. 4

   Pour vegetable oil into a large cast-iron skillet to come about ½" up sides. Heat over medium-high until an instant-read thermometer registers 375°. Working in batches, cook chicken, turning halfway through, until golden brown and crisp, about 4 minutes. Transfer to a wire rack set inside another rimmed baking sheet; season with salt.

5. 5

   Stir together ½ cup mayonnaise and 2 Tbsp. sriracha in a small bowl.

6. 6

   Drain reserved cucumbers, then add 1 small red onion, thinly sliced, juice of 2 limes, and a pinch of salt to bowl. Drizzle with some extra-virgin olive oil and toss to coat.

7. 7

   Divide katsu among plates. Drizzle with sauce (or, you can serve on the side); sprinkle zest of 2 limes over. Mound some cucumbers alongside.

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