Ingredients
Scale
- 1/4 cup neutral oil
- 2 large onions (chopped)
- 4 cloves garlic (minced)
- 1 tbsp ginger (minced)
- 2 Fuji apples (grated)
- 2 carrots (chopped)
- 6 cups chicken stock
- 1 tsp soy sauce
- 1 block Japanese curry mix
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 2 cups panko breadcrumbs
- 6 boneless skinless chicken thighs (pounded to ½-inch thickness)
- cooked rice
- katsu sauce (homemade or store-bought)
Instructions
- Prepare the ingredients by chopping onions, mincing garlic and ginger, grating apples, and chopping carrots. Pound chicken thighs to an even thickness.
- In a frying pan over medium heat, sauté onions in neutral oil until translucent. Add garlic and ginger; cook until fragrant. Stir in grated apples and chopped carrots; continue cooking for 5 minutes.
- Pour in chicken stock and soy sauce; bring to a simmer. Add the Japanese curry mix, stirring until thickened (15–20 minutes).
- Set up a breading station with flour, beaten eggs, and panko breadcrumbs. Dredge each chicken thigh in flour, dip into eggs, then coat with panko.
- Heat oil in a clean frying pan over medium-high heat. Fry breaded chicken until golden brown (4–5 minutes per side).
- Serve hot over cooked rice topped with curry sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 550
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg