Sometimes the best meals come with a little emotional backstory. I always make this coconut chicken katsu after a fight with my boyfriend, it’s our official make-up food. There’s something about that golden crunch, the sweet aroma of coconut oil, and the cozy tonkatsu sauce that just melts the tension away. Our whole kitchen continues to smell warm and tropical for days. It’s tender, crisp, and comforting all at once, the kind of meal that feels like (and almost always gets me) a hug! So if you're in need of make-up food, cook along with me! Ooh and tell me where you’re watching from in the comments. Let’s make katsu and peace together. Ingredients: For the chicken: • 2 boneless, skinless chicken breasts • Salt and pepper, to taste • 6 tbsp all-purpose flour • 2 large eggs • 1-2 cups panko breadcrumbs • A lot of coconut oil (or avocado oil) for frying For topping: • Shredded green or iceberg cabbage • Steamed rice • Tonkatsu sauce • Sesame seeds (optional) Directions: 1. Chop the cabbage and set aside. 2. Butterfly and pound chicken until thin and even. 3. Season both sides with salt and pepper. 4. Set up three bowls: one with flour, one with beaten eggs, and one with panko. 5. Coat chicken in flour, dip in egg, then press into panko. 6. Heat coconut oil over medium heat (around 340°F / 170°C). 7. Deep fry chicken for 3-6 minutes until golden and crispy. 8. Drain and slice into strips. 9. Serve over rice with cabbage, drizzle with tonkatsu sauce, and sprinkle sesame seeds if you need to make-up with your bf. Timestamps: 0:05 Chopping cabbage 0:13 Prepping the chicken 0:35 Seasoning 0:53 Setting up breading station 1:11 Coating the chicken 1:43 Heating coconut oil 2:00 Frying the chicken 2:26 Slicing and plating 2:44 Munching