Pat thighs dry and season both sides with salt and pepper. Lightly pound thick pieces to an even thickness for uniform cooking.

Set up a dredging station: flour in one bowl, beaten eggs in a second, panko in a third. Coat each thigh in flour, shake off excess, dip in egg, then press into panko until well coated.

Pour about 1 inch of vegetable oil into a skillet and heat to 350°F (175°C). Use a thermometer if you have one.

Carefully add the breaded chicken to the hot oil, cooking 4–5 minutes per side until deep golden brown. Don’t overcrowd the pan; fry in batches if needed.

Transfer cutlets to a paper towel-lined rack and let rest a few minutes.

In a saucepan, heat a tablespoon of oil over medium heat. Sauté the sliced onion until soft and translucent, about 5–7 minutes.

Stir in the minced garlic and grated ginger, then add carrots and potatoes. Cook for 3–5 minutes to combine flavors.

Pour in 3 cups water or chicken broth. Bring to a simmer, cover, and cook 8–10 minutes until potatoes and carrots begin to soften.

Break the curry roux into blocks and stir them into the simmering liquid until fully melted. Stir in soy sauce and sugar or honey. Simmer uncovered for 10–15 more minutes until the sauce thickens and veggies are tender.

Cut each cutlet into strips. Taste the curry and adjust seasoning—add a pinch of salt, a little soy, or a smidge more sweetness if needed.

Spoon rice into bowls, ladle curry over the rice, and top with sliced chicken. Garnish with chopped green onions or sesame seeds.