Homemade Japanese Curry Chicken Rice

Overview

How to cook Homemade Japanese Curry Chicken Rice at home

First, defrost the chicken breast and cut it into dices that suit you, sprinkle with appropriate amount of salt and marinate for more than half an hour.
Wash and dice potatoes and carrots, drain and set aside.
Heat the pot.
Pour in a small amount of salad oil.
Add the sliced potatoes and carrots and stir-fry.
Stir-fry for five or six minutes, then add an appropriate amount of water and continue to boil until the potatoes and carrots become soft.
Add the prepared curry paste.
Let the curry paste, potatoes and carrots blend together and cook until thick.
While the curry paste is cooking, drain the marinated diced chicken and coat it evenly with cornstarch.
Prepare the egg liquid.
Pour the diced chicken coated in cornstarch into the egg mixture and stir evenly.
Take the diced chicken out of the egg liquid one by one, put it into bread crumbs and coat it in bread crumbs.
Heat the pan and pour in appropriate amount of salad oil.
When the oil is 30% hot, fry the diced chicken one by one.
When the chicken is fried until golden brown, remove and drain the oil.
Pour the pre-cooked rice into a bowl, press it tightly with a spoon, and pour it onto a plate.
Add previously cooked curry paste.
Add the fried chicken cubes.