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Export 12 ingredients for grocery delivery
Step 1
Beat the chicken with a mallet until it's about 1/2" thick.
Step 2
Heat the cooking oil in a cast iron skillet or dutch oven over medium-high heat.
Step 3
Dredge the chicken thighs in the egg wash, then in the breadcrumb mixture.
Step 4
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.
Step 5
Remove from heat, let cool slightly and slice into strips.
Step 6
Serve the chicken with steamed white rice and Japanese curry sauce (below).
Step 7
Heat the oil in a large saucepan or dutch oven over medium heat. Add the onion and sauté until soft, about 3 minutes.
Step 8
Add the potato, carrot, stock and water and bring to a boil.
Step 9
Reduce heat and simmer for about 10 minutes, or until vegetables can be pierced with a fork.
Step 10
Add the curry roux, mirin and salt and bring to a boil.
Step 11
Simmer for 5-10 minutes, until sauce has thickened. Add additional salt to taste if desired.
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