The best thing about making lots of curry is that the sauce can be used to enhance other dishes like Japanese Chicken Katsu Curry. This dish utilizes the leftover (or freshly made) curry sauce. What makes this dish is the crispy, breaded and fried chicken before having a luxurious silky curry sauce slathered all over it.

4 chicken tenders
salt and freshly ground black pepper, to taste
1/4 cup all purpose flour
1 egg
1 cup Panko
Oil for deep frying
Curry sauce (See previous post: “Japanese Curry with Pork and Vegetables”)

Heat oil in a frying pan to 350 degrees. Season chicken tenders with salt and pepper. Dredge in flour, then eggs. Coat the chicken in Panko. Deep fry chicken until golden brown. Take out the chicken and drain extra oil on paper towel. Slice the chicken diagonally and serve with curry sauce drizzled over steamed rice.