Steps

1. Finely chop 50g carrot.
   🕒 04:12
2. Finely chop 150g onion against the grain.
   🕒 04:16
3. Wrap 100g chicken thigh in plastic wrap and flatten with a rolling pin.
   🕒 04:37
4. Heat 2 tbsp lard in a frying pan over medium heat.
   🕒 04:57
5. Add the onion and 1 pinch salt, and sauté until caramelized.
   🕒 05:21
6. Add the carrot and 70g pork belly to the caramelized onion, and stir-fry, breaking up the pork.
   🕒 11:57
7. Add 650ml water, 2 tsp consommé, 1 pinch salt, 6 dashes MSG(Ajinomoto), and 1 tbsp Worcestershire sauce. Bring to a boil, then cover and simmer for 5 minutes.
   🕒 13:55
8. Blend the simmered ingredients with an immersion blender or mixer until smooth. [Chef's Tip!] Blending the vegetables and meat until creamy is a characteristic of CoCo-Ichi curry.
   🕒 15:15
9. Add 3 cubes Vermont Curry roux, 1/2 tbsp curry powder, 1 tsp sugar, 4 dashes white pepper, and 1 pinch instant coffee, then mix until dissolved.
   🕒 16:06
10. Add 2/3 tsp rice vinegar and simmer lightly until slightly reduced. [Chef's Tip!] Adding a small amount of rice vinegar provides a moderate acidity, bringing it closer to CoCo-Ichi's curry.
    🕒 17:14
11. Sprinkle both sides of the flattened chicken thigh with 2 dashes MSG(Ajinomoto), 2 pinches salt, 1 pinch sugar, table pepper to taste, and 3 dashes garlic powder.
    🕒 19:54
12. Lightly coat the entire chicken with all-purpose flour to taste. [Chef's Tip!] Thoroughly coating with flour creates a crispy texture when pan-fried.
    🕒 20:39
13. Heat 2 tbsp oil in a frying pan over medium heat. Once hot, place the chicken skin-side down. [Chef's Tip!] Heating the oil thoroughly before adding the chicken prevents it from becoming greasy and ensures it fries up crispy.
    🕒 21:09
14. Once one side is golden brown, flip and fry both sides until crispy.
    🕒 23:08
15. Reduce heat to low, cover, and cook thoroughly until done.
    🕒 25:11
16. Drain excess oil from the cooked chicken with paper towels.
    🕒 28:04
17. Serve 200g cooked rice on a plate.
    🕒 29:11
18. Cut the fried chicken into easy-to-eat pieces and place on top of the rice.
    🕒 29:25
19. Pour curry over it and serve.
    🕒 29:34