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.