It's Time to Get Acquainted with Some Superior Japanese Comfort Food

• For the chicken:
• 3 chicken breasts
• 2 cups buttermilk
• 1 1/2 cups flour
• 1 cup panko breadcrumbs
• 1/4 teaspoon sea salt

Vegetable oil, for frying

• For the curry sauce:
• 1 tablespoon olive oil
• 1 cup red onion, finely diced
• 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons garam masala
• 1/2 teaspoon ground cayenne
• 1 cup chicken stock
• 1 cup carrots, grated
• 2 teaspoons soy sauce
• 1 1/2 teaspoons tomato puree
• For assembly:
• 2 cups basmati or jasmine rice, cooked
• 2 cups lettuce greens

1. First, prepare your chicken. Slice your 3 chicken breasts into long tenders, about 1 inch in size. You should have 12 - 14. Put the chicken in a large freezer bag, cover with buttermilk and place it in the fridge for at least 2 hours (overnight is best).
2. Heat a saucepan over medium. Add your oil, onion, garlic, and ginger. Sauté for 6 minutes, until the onion starts to become translucent. Add the remaining ingredients to the pan, bring to a simmer, and allow the sauce to bubble away and thicken. Give it a stir every few minutes, so it doesn't catch. (about 20 minutes).
3. Heat 3 inches of vegetable oil to 350 degrees in a large dutch oven or a deep stock pot.
4. Combine your panko, flour, and salt in a large bowl. Dredge the marinated chicken in the flour mixture and, working in batches, fry for 6 - 8 minutes, until golden brown and cooked through.
5. Build your bowls with the cooked rice, 3 - 4 tenders, and ladle your sauce over the top. Top with some refreshing greens, and serve immediately.