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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).
Heat the oil in a large saucepan or dutch oven over medium heat. Add the onion and sauté until soft, about 3 minutes.
Add the potato, carrot, stock and water and bring to a boil.
Reduce heat and simmer for about 10 minutes, or until vegetables can be pierced with a fork.
Add the curry roux, mirin and salt and bring to a boil.
Simmer for 5-10 minutes, until sauce has thickened. Add additional salt to taste if desired.