Ingredients
🥄 2 boneless, skinless chicken breasts
🥄 1 cup all-purpose flour
🥄 2 large eggs
🥄 1 cup panko breadcrumbs
🥄 Salt and pepper to taste
🥄 2 tablespoons vegetable oil
🥄 1 onion (finely chopped)
🥄 3 cloves garlic (minced)
🥄 1 tablespoon ginger (grated)
🥄 2 carrots (sliced)
🥄 2 cups chicken broth
🥄 2 tablespoons curry powder
🥄 1 tablespoon soy sauce
🥄 1 tablespoon honey
🥄 Cooked rice (for serving)
🥄 Chopped green onions (for garnish, optional)
Instructions
👨🍳 Pound chicken breasts to ½-inch thickness and season with salt and pepper.
👨🍳 Coat chicken in flour, then dip in beaten eggs, followed by panko breadcrumbs.
👨🍳 Heat oil to 350°F and fry chicken cutlets until golden-brown on both sides.
👨🍳 In the same pan, sauté onion until translucent, then add garlic and ginger.
👨🍳 Stir in carrots, chicken broth, curry powder, soy sauce, and honey.
👨🍳 Simmer sauce for 15 minutes, then add fried chicken and simmer for 5 more minutes.
👨🍳 Serve over steamed rice and garnish with green onions.
Notes
The sauce can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Calories: 420
- Sugar: 9
- Sodium: 420
- Fat: 18
- Carbohydrates: 35
- Fiber: 4
- Protein: 25