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Japanese Chicken Kare Pan | Crispy Street Food Curry Bread
(0)
60 min
Under an hour
Knuspr-Küche
Japanisches Chicken Kare Pan ist der unangefochtene Streetfood-Liebling japanischer Bäckereien und Street-Markets: Ein wunderbar fluffiger Hefeteig, gefüllt mit einem herzhaft-würzigen Hähnchen-Gemüse-Curry, umhüllt von einer extradicken Schicht knusprigem Panko und goldbraun ausgebacken. Außen unvergleichlich kross und innen saftig-würzig – echtes Tokio-Streetfood-Feeling für zuhause!
Preparation method
Prepare the yeast dough
Mix the wheat flour type 405 with the dry yeast, refined sugar, and fine table salt in a mixing bowl. Add about 160 ml of lukewarm water and knead everything for approx. 8–10 minutes into a smooth, elastic dough. Cover the dough and let it rest in a warm place for approx. 45–60 minutes until doubled in volume.
Cook the chicken curry filling
Finely dice or mince the skinless chicken breast fillet. Peel the yellow onion, carrot, garlic cloves, and fresh ginger, and dice them very finely as well.
Heat 1 tbsp of the vegetable oil in a pan. Sear the minced chicken over high heat, then add the onion, carrot, garlic, and ginger and sauté for 3 minutes. Stir in the curry powder and tomato paste and toast briefly. Deglaze with the soy sauce and chicken broth. Simmer over medium heat for approx. 8 minutes until the liquid has completely evaporated and a thick, spreadable filling forms. Allow the filling to cool completely before using.
Chef's tip
The curry filling must be completely cooled before filling so that the yeast dough remains stable and does not tear.
Make sure to press the dough seam firmly together when sealing so that no filling leaks out during frying.
30 min
Under an hour
