1. Cut the chicken breast into two flat pieces (so that the fried chicken cutlet will be thinner and more flavorful), then pat the meat loosely, add light soy sauce, pepper, chili, lemon juice, and marinate for half an hour with a pinch of salt
2. Pinch the rice into two big circles and four small circles with your hands to form two prototypes of panda heads, and then cut out the ears, eyes and mouth with seaweed (the picture was taken with another pattern)
3. Dice potatoes, carrots, and onions. Heat oil and stir-fry for a while and add the broth (you can also add water). When the carrots are soft, add curry powder or curry cubes. The soup is thick and you can turn off the heat and set aside
4. Beat the eggs, wrap the marinated chicken with egg liquid and then with fried chicken powder (chicken cutlets can be fried or deep-fried, the picture above is fried). Heat the chicken cutlets at 60% of the oil temperature, and fry them until golden on both sides and control the oil.
5. Put the fried chicken chop and fried curry on the plate of panda rice ball, add a little broccoli.
Tips:I was alone when cooking this meal, so I didn’t take pictures of the process. Later I found that the recipe for this dish was quite few, so I wanted to share it.
