Katsu Curry (Original video)

Ingredients:

• Japanese Curry mix
• Jasmine rice
• Plain flour
• Eggs
• Garretts potatoes
• Onions
• Panko bread crumbs
• Vegetable oil
• Whole chicken
• 2 carrots

Instructions:

1. Peel and chop 2 carrots, 4 potatoes, and 1 onion.
2. In a large pot over medium heat, add vegetable oil and saute the onions until they start to turn translucent. Add the carrots and potatoes and stir thoroughly. Add water and bring to a boil for 5 minutes.
3. Cook the rice by adding 1.5 cups of water for each cup of jasmine rice. Stir and add Japanese Curry mix thoroughly.
4. Using a knife, carefully remove the bone from the chicken thigh fillet. Using a meat tenderizer, carefully flatten the chicken thigh fillet.
5. Dip the chicken into the egg wash, then into the plain flour, then back into the egg wash, and finally coat in Panko bread crumbs.
6. Add vegetable oil to a deep fryer and fry the chicken for 10 minutes until golden brown. Carefully remove from the deep fryer.
7. In a bowl, add the cooked rice, Japanese chicken cutlet, and Japanese Curry mixture. Serve and enjoy!