질문하기
Crunchy panko-crusted chicken swimming in thick Japanese curry over rice. This high calorie dinner is Japan's answer to comfort food — and it's a great answer.
Set up a breading station: Season chicken breasts lightly with salt and pepper. Dredge each piece in flour, dip in beaten egg, and coat thoroughly with panko crumbs. Press crumbs to adhere well for maximum crunch.
Heat vegetable oil in a deep skillet to 350°F (medium-high). Fry chicken, one or two pieces at a time, for 5-6 minutes per side until golden brown and cooked through. Rest fried chicken on a wire rack to maintain crispness.
Meanwhile, in a separate pot over medium heat, sauté chopped onion until translucent, around 4 minutes. Add chopped carrot and potato; cook for another 3-4 minutes.
Pour in 3 cups water, bring to a boil, reduce to a simmer, and cook vegetables until tender, about 12 minutes. Stir in Japanese curry roux blocks to dissolve fully. Add soy sauce and Worcestershire sauce. Cook, stirring, until curry thickens, 5-7 minutes.
Slice the fried chicken and serve over hot cooked rice. Ladle generous curry sauce with vegetables on top. Serve immediately for optimal texture contrast.
