Deep fried Chicken Tenderloins with Curry Sauce and Vegetable Rice

Crispy breaded chicken tenderloin served with a flavor packed curry sauce and fluffy vegetable rice. Delicious and tasty food for both kids and adults!

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You will need

Curry Sauce

1 tbsp (15 ml) butter

1 tbsp (15 ml) canola oil

1 firm apple (e.g., Pink Lady), peeled and finely grated

⅓ cup + 1 tbsp (100 ml) shallots, finely chopped

2 garlic cloves, finely grated

2 bay leaves

1–1½ tbsp (15-22 ½ ml) curry powder

1 cube mushroom bouillon

⅔ cup (150 ml) boiling water

⅔ cup (150 ml) heavy cream

⅔ cup (150 ml) Philadelphia Cream cheese

Freshly ground black pepper

½ tsp (2 ½ ml) sea salt

1–1½ tsp (5–7 ½ ml) honey

1 tbsp (15 ml) fresh basil, finely chopped

Vegetable Rice

¾ cup + 1 tbsp (200 ml) jasmine rice

1 ⅔ cups (400 ml) water

1 tbsp (15 ml) butter + extra butter for sautéing vegetables

⅓ cup + 1 tbsp (100 ml) shallots, finely chopped

¾ cup + 1 tbsp (200 ml) carrot, peeled and finely chopped

1 tbsp (15 ml) Japanese soy sauce

½ tsp (2½ ml) honey

Salt

Freshly ground black pepper

Chives, finely chopped

Chicken

1.1 lb (500 g) chicken tenderloins

1 egg, beaten

⅓ cup + 1 tbsp (100 ml) cornstarch

¾ cup + 1 tbsp - 1 cup + 2 tsp (200–250 ml) dl panko breadcrumbs

Salt

Black pepper

Old Bay seasoning

Neutral oil for frying

How to make it

Vegetable Rice

1. Rinse the rice until the water runs clear. Place it in a rice cooker or a heavy-bottomed saucepan. Add water and butter but don’t start the cooking process.

¾ cup + 1 tbsp (200 ml) jasmine rice

1 ⅔ cups (400 ml) water

1 tbsp (15 ml) butter

2.  Heat some butter in a frying pan and sauté the shallot and carrot until softened. Season with salt and pepper, then add the soy sauce and honey. Cook while stirring until the soy sauce has been absorbed. Pour the mixture into the rice cooker or saucepan and stir. Let the rice rest for about 1 hour before cooking.

Butter for sautéing vegetables

⅓ cup + 1 tbsp (100 ml) shallots, finely chopped

¾ cup + 1 tbsp (200 ml) carrot, peeled and finely chopped

1 tbsp (15 ml) Japanese soy sauce

½ tsp (2½ ml) honey

Salt

Freshly ground black pepper

Chicken

3. Rinse and pat the chicken dry. Season both sides with salt, black pepper, and Old Bay seasoning.

1.1 lb (500 g) chicken tenderloins

Salt

Black pepper

Old Bay seasoning

4.  Crack an egg into a wide bowl or deep plate, season with salt and pepper, and whisk together. Measure out the cornstarch onto a plate. Season with salt and pepper and mix well. Measure the panko onto a separate plate, season with salt and pepper, and mix well.

1 egg, beaten

⅓ cup + 1 tbsp (100 ml) cornstarch

¾ cup + 1 tbsp - 1 cup + 2 tsp (200–250 ml) dl panko breadcrumbs

Salt

Black pepper

5.  Dip the chicken into the cornstarch, making sure each piece is coated, and shake off any excess. Dip the fillets in the egg, and finally in the panko. The fillets should be completely coated. Set aside.

Sauce

6.  Heat the butter and canola oil in a frying pan and sauté the apple, shallot, garlic, and bay leaves over medium heat until soft, about 5 minutes, stirring occasionally.

1 tbsp (15 ml) butter

1 tbsp (15 ml) canola oil

1 firm apple (e.g., Pink Lady), peeled and finely grated

⅓ cup + 1 tbsp (100 ml) shallots, finely chopped

2 garlic cloves, finely grated

2 bay leaves

7.  Add the curry powder and cook for 1 minute while stirring.

1–1½ tbsp (15-22 ½ ml) curry powder

8. Add the water and mushroom bouillon. Bring to a boil and let simmer over medium heat for 5 minutes, stirring occasionally.

1 cube mushroom bouillon

⅔ cup (150 ml) boiling water

9. Add the heavy cream and Philadelphia cream cheese and simmer for 1 minute.

⅔ cup (150 ml) heavy cream

⅔ cup (150 ml) Philadelphia Cream cheese

10. Add the salt, black pepper, and honey, and continue to simmer over medium heat for 5 minutes, stirring.

Freshly ground black pepper

½ tsp (2 ½ ml) sea salt

1–1½ tsp (5–7 ½ ml) honey

11.  Stir in the basil and taste, adjusting with more curry, salt, pepper, or honey as needed.

1 tbsp (15 ml) fresh basil, finely chopped

12. Pour oil into a frying pan to a depth of just under ½ inch (about 1 cm). Heat the oil and add the breaded fillets. Fry in batches for about 2½ minutes per side. Remove and drain on paper towels. Increase the heat and fry the fillets again for about 30 seconds per side.

Neutral oil for frying

13. Plate the chicken, sauce, and rice on individual dishes and top the rice with chives. Serve with a vegetable or salad on the side.

Chives, finely chopped

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