I’m always trying to level up my chicken game. My boyfriend loves fried chicken, but after a few too many takeout nights that left us feeling kind of nauseous, it quietly disappeared from the menu. And honestly, that made me sad. There’s something about crispy, juicy chicken that just hits. So I started experimenting. I’ve shared my crunchy coconut chicken before, but this version? She’s different. We’re using chicken thighs instead of breast and I swear once you try it, you will not go back. It’s juicier, more flavorful, and just feels indulgent in the best way. And because fried chicken deserves a cozy moment, I paired it with the fastest, deeply umami udon soup. Some of my soups simmer for hours, but this one comes together in minutes. It’s rich from coconut milk, savory from miso and soy, a little nutty from peanut butter, and it wraps around you like a blanket. This is the meal for when you want comfort right now. Cook along with me and tell me in the comments where you’re watching from. I love seeing how far our little food corner reaches. Ingredients (for 2 bowls): For the chicken katsu: • 300 g chicken thighs (about 3 pieces) • 16 tablespoons panko breadcrumbs • 4 tablespoons plain flour, seasoned with salt and pepper • 1 egg, whisked • avocado oil, for brushing (optional) For the broth: • 1 tablespoon olive oil • 2 scallion whites, sliced • 3 garlic cloves, minced • 1 tablespoon red Thai curry paste • 2 tablespoons peanut butter • 1 tablespoon light soy sauce • 400 ml coconut milk • 600 ml chicken stock (I used 200 ml chicken fond and 400 ml water. You could also use 1 stock cube + 600 ml boiling water) • 2 portions wet udon noodles (ready to cook) • 1 tablespoon red miso Toppings: • 2 pak choi leaves, sliced lengthways into halves • 2 eggs • 2 scallions greens, sliced • 1 tablespoon chilli oil (optional) • 1 tsp sesame seeds (optional) Directions: 1. If needed, lightly pound the chicken thighs between parchment paper so they’re evenly thick. 2. Set up three bowls: one with seasoned flour,