Japanese Fried Chicken | Cruise Scoop

Ingredients

• 2 pieces skinless, boneless chicken breasts, cut into 6 large chunks
• ½ cup / 60 grams all-purpose flour
• 2 whole eggs, beaten
• 1 cup / 120 grams panko breadcrumbs
• 2 tablespoons shichimi togarashi (japanese 7 x spice mix) – available online
• Pinch coarse kosher salt
• 2 cups / 500 ml vegetable oil / for frying
• 1 tablespoon vegetable oil
• 1 ½ tablespoons red thai curry paste
• 1 ½ cups / 350 ml coconut milk
• 1 teaspoon fish sauce
• ½ teaspoon palm sugar / or white sugar
• 1 piece kaffir lime leaves (ideally fresh)
• 4 handful fresh baby spinach, washed and drained
• 1 tablespoon sesame oil
• pinch fresh ground black pepper
• If you prefer not to garnish the dish simply leave out Steps 3 and 4.
• 1 handful cherry tomatoes
• 1 tablespoon extra-virgin olive oil
• Shiitake Mushrooms
• 2 side bowls cooked jasmine rice / or any other rice of your preference