Ingredients
Scale
- 4 boneless skinless chicken cutlets (about 1.25 lb)
- Salt and pepper
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/4 cup neutral oil, for frying
- 2 cups cooked white rice
- 1 tablespoon vegetable oil
- 1 small onion, thinly sliced
- 1 carrot, diced
- 1 potato, peeled and cubed
- 2 cups chicken stock
- 1 tablespoon curry powder (or 1 Japanese curry roux block)
- 1 tablespoon soy sauce
- 1 teaspoon honey or sugar
- Optional garnish: sesame seeds, chopped scallions
Instructions
- Season chicken cutlets with salt and pepper. Dredge in flour, dip in eggs, and coat with panko.
- Fry in hot oil until golden and cooked through. Drain on paper towels.
- In a separate pan, sauté onion, carrot, and potato until softened.
- Add stock, curry powder or roux, soy sauce, and honey. Simmer until vegetables are tender and sauce thickens.
- Slice the chicken and serve over rice with the curry spooned over top. Garnish with sesame seeds and scallions.
Notes
- For extra crispiness, double-dry and double-fry the chicken.
- Keep the curry warm on low heat; reheat gently to avoid sticking.
- Swap chicken thighs for juicier texture; adjust curry to taste with more or less roux.
- To make gluten-free, use gluten-free panko and flour substitute and gluten-free curry roux.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Method: Deep-Fry, Stovetop
- Cuisine: Japanese
- Diet: Contains gluten
Nutrition
- Serving Size: 1 plate
- Calories: 640 Kcal
- Sugar: 8 g
- Sodium: 1200 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 120 mg
