• Wash and dry produce. • Trim and thinly slice cucumber. Trim and thinly slice scallions. • In a small pot, combine rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in Step 6.

• In a small bowl, combine cucumber, vinegar, 1⁄2 tsp sugar, and 1⁄2 tsp salt (1 tsp sugar and 1 tsp salt for 4 servings). Set aside to pickle, stirring occasionally.

• Place flour in a shallow dish and season with salt and pepper. • In a medium bowl, whisk together sour cream and 2 TBSP water (4 TBSP for 4 servings). • In a separate shallow dish, combine panko and coconut.

• Pat chicken* dry with paper towels; slice lengthwise into 1-inch-thick strips (we ended up with 3-4 strips per cutlet). Season all over with salt and pepper. • Working one piece at a time, coat chicken in seasoned flour. Gently shake off excess, then dip both sides into sour cream mixture until fully coated. Let excess drip off, then press into panko mixture until fully coated. TIP: For less mess, use tongs to dip and transfer.

• Heat a 1⁄2-inch layer of oil in a large, heavy-bottomed pan over medium- high heat. Once oil is hot enough that a pinch of seasoned flour sizzles immediately when added to the pan, add coated chicken (you may need to work in batches). Cook until golden brown and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. • Transfer to a paper-towel-lined plate.

• Fluff rice with a fork; stir in scallions and 1 TBSP butter (2 TBSP for 4 servings). Taste and season with salt and pepper if desired. • Divide rice, chicken strips, and pickled cucumber (draining first) between plates. Serve with chili sauce on the side for dipping. Chicken is fully cooked when internal temperature reaches 165°.