Ingredients
- 1.5 kg chicken tenderloin
- canola oil
- 4 carrots
- 2 large potatoes
- 3 cups rice
- 2 beaten eggs
- 400g panko crumb
- 100mL Yakitori sauce
- Vermont Curry 230g
- 4 cups of water
Method
- Marinate the chicken in Yakitori Sauce and leave in fridge for 10 minutes. You can prepare overnight for a stronger taste!
- Place rice in a rice cooker at 1:1 rice to water and let it cook for 15 minutes.
- Prepare carrots and potatoes by cutting them into small cubes.
- Fill a pot with water and boil. Add carrots and potatoes and cook until soft
- Whilst potatoes and carrots cook, prepare chicken by crumbing it with the egg mix and the panko crumbs
- Carrots and Potatoes should be done after 10 minutes. Strain them and refill the pot with water and mix in the Curry cubes until dissolved.
- Whilst the curry cooks, fill a deep pan / saucepan with Canola Oil and deep fry the chicken
- Once the chicken is cooked serve rice, curry and chicken! You can garnish with Yakitori Sauce as well!
- You can also buy a pre-made coleslaw and add some Kewpie Roasted Sesame Dressing and Kewpie Mayo for flavour !
- Enjoy!
Product used in recipe
- Obento - Yakitori Sauce
- Kewpie - Japanese Dressing Roasted Sesame
- Kewpie - Mayonnaise
