Ingredients
The following ingredients have 8 Servings
- 2 pounds chicken thighs (boneless & skinless (8 thighs))
- 1 1/2 cups panko breadcrumbs
- 4 tablespoon flour
- 2 eggs (beaten)
- 1/4 cup cooking oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6.5 ounces Japanese curry roux** ((see note 4))
- 1 small onion (chopped)
- 1 white potato (peeled and diced)
- 2 carrots (chopped)
- 3 cups water
- 1 cup chicken stock
- 2 teaspoons salt
- 2 teaspoons cooking oil
- 2 tablespoons mirin
Instruction
- Beat the chicken with a mallet until it's about 1/2" thick.
- Heat the cooking oil in a cast iron skillet or dutch oven over medium-high heat.
- Dredge the chicken thighs in the egg wash, then in the breadcrumb mixture.
- Add to the pan and fry until golden brown and cooked through, about 4-5 minutes per side. If bread crumbs start to burn, turn the heat down to medium. Add additional oil between batches of chicken.
- Remove from heat, let cool slightly and slice into strips.
- Serve the chicken with steamed white rice and Japanese curry sauce (below).
