Description
A comforting dish featuring crispy chicken coated in panko breadcrumbs, served over rice and smothered in savory Japanese curry sauce.
Ingredients
- 4 Chicken breasts
- 1 cup Panko breadcrumbs
- Salt and Pepper, to taste
- 1 Egg, beaten
- 1 cup Flour
- Vegetable oil, for frying
- 2 Potatoes, diced
- 2 Carrots, diced
- 1 package Japanese curry mix
- 2 cups U.S.-grown medium-grain rice
Instructions
- Prepare the rice according to package instructions.
- Season the chicken breasts with salt and pepper.
- Dredge the chicken in flour, then dip in the beaten egg, and coat with panko breadcrumbs.
- Heat vegetable oil in a frying pan over medium heat.
- Fry the chicken until golden brown and cooked through.
- Dice the potatoes and carrots, then cook in another pot until tender.
- Add the Japanese curry mix and water to the pot, and let it simmer until thickened.
- Serve the crispy chicken over rice and pour the curry sauce on top.
Notes
For an extra layer of flavor, marinate the chicken in salt, pepper, and soy sauce before coating. You can also bake the chicken instead of frying for a healthier option.
