Method:

• Prep the Ingredients

Wash and dry the fresh produce. Peel and halve the carrots; remove the ends and cut on a bias
into 1-inch pieces. Medium dice the apple. Cut the celery stalks into 1-inch pieces. Peel and
small dice the onion. Peel and roughly chop the garlic.

• Bread the Chicken

Season 1 cup of flour with salt and togarashi; place on a plate. Beat eggs with a pinch of salt in
a bowl. Season panko with salt and place on another plate. Halve each chicken breast
lengthwise, then pound to 1/4-inch thickness and season with salt. Dredge each piece in flour,
dip in egg, then coat with panko. Set aside in an even layer.

• Make the Roux

In a small skillet, melt butter over medium-high heat. Stir in the remaining flour and cook, stirring
constantly, until golden and nutty-smelling, 2 to 3 minutes. Set aside.

• Cook the Curry

In a medium pot over medium-high heat, sauté onion and garlic for 1–2 minutes until fragrant.
Add carrots, apple, and celery; season with salt, curry powder, and garam masala. Cook 4 to 5
minutes until slightly browned. Pour in the sake and reduce for 1 to 2 minutes; add the chicken
stock and bring to a boil. Whisk in the roux, reduce the heat to low, and simmer uncovered,
stirring occasionally, for about 30 minutes until thick. Taste, then season if desired.

• Fry the Chicken

Meanwhile, heat 1/4 cup canola oil in a large pan over medium heat. Fry the chicken 4 to 5
minutes per side until golden and cooked through. Drain on a wire rack or paper towel; season
with salt.

• Finish and Serve

Stir the brown sugar and vinegar into the curry; adjust seasoning if needed. Slice chicken
crosswise and serve with the curry; garnish with sesame seeds.