Prep time: 40 mins Bake time: 10 mins
) Boil chicken breasts with dried bay leaf. (If you have pressure cooker I recommend using pressure cooker.) Once they are cooked remove them from pot and let them cool. Once they are cooled down shred chicken breasts by hand. While the chicken is boiling...
) Put one block of Japanese curry roux and about 1/2 cup of water in a bowl and microwave for 1 min then mix it well.
) Slice onions into strips.
) Stir fry onions and season them with salt and pepper.
) Put half of the stir fried onions into another heated pan and add shredded chicken into both of pans.
) Add 1/2 cup of beef broth in each pans. Add BBQ sauce into one pan and curry roux and soy sauce into the other pan.
) Taste both and add more salt or pepper if needed. Add washed coriander (optional).
) Spread crescent rolls and make it little bit thinner by rolling pin. Cut it into 8 pieces.
) Put curry chicken (and cube of cheese) on a piece of crescent roll sheet and wrap it into a ball. Do the same with BBQ chicken.
) Dip each ball in beaten egg and then in panko to cover completely.
) Deep fry the balls for about 8-10 min. Serve while hot.
I'm originally from Japan and we have this bread called kare pan (means curry bread). This recipe is inspired by the kare pan and I recreated it for my husband who loves chicken. This recipe is easy to make and also very versatile. Once you know this recipe you can simply change the stuffing and make your own creations. My recipe uses Pillsbury crescent rolls in a very different way and it can bring many creative possibilities to people who try and share this recipe.