Crisp golden-crumbed chicken sitting on top of a bed of fluffy sushi rice, served with a generous portion of thick, sweet and spicy Japanese curry? Satisfaction guaranteed. Include vegetables of your choice for a heartier version of the meal – the classic carrot adds to the sweetness of the curry, melting into an indulgent stew-like softness.
- 4 chicken thigh fillets, trimmed
- ⅓ cup seasoned flour
- 1 egg
- 1 tbsp water
- 1 cup panko breadcrumbs
- ⅓ cup vegetable oil
- 1 onion, thinly sliced
- 1 carrot, chopped
- 4 clove garlic, finely chopped
- 1 tbsp curry powder
- 2 tsps cornflour
- 2 cups chicken stock
- 1 tbsps light soy sauce
- 2 tsps honey
- Sushi rice, sliced green onion, salad to serve
Dust chicken in flour, shaking off excess. Dip into combined egg and water, then coat in crumbs, pressing well. Chill until needed.
In a medium saucepan or wok, heat 1 tbsp oil on medium. Cook onion for 4-5 mins, stirring, until golden. Reduce heat to low. Add carrots and garlic. Cook for 6-8 mins, until tender.
Stir in curry powder and cornflour. Cook for 1 min. Remove from heat. Gradually add stock, stirring until smooth. Mix in soy and honey. Return to heat. Bring to boil, stirring. Reduce heat to low and simmer for 10 mins. Season to taste.
Meanwhile, in a large frying pan, heat remaining oil on medium. Cook chicken for 3-4 mins each side, until golden and cooked through. Drain on paper towel.
Slice chicken and arrange on a of bed rice. Spoon over curry sauce. Sprinkle with sliced green onion. Accompany with salad.
TIP Make a refreshing, crunchy salad of shredded cabbage, finely sliced red capsicum and sliced green onions. Chilling coated chicken will help keep the crumbs on during cooking.