Cut the chicken thigh into 3-4 cm cubes. Toss the chicken with 【A】 until evenly coated. Add the beaten egg and mix well. Add 【B】 and mix together.
Heat the oil to 170-180 ℃ (338-356℉) and fry the chicken.
Roughly chop the onion.
Heat the oil in a pan over medium heat and stir-fry the onion until wilted. Add the Korean red chili pepper powder and cook. Add the canned tomatoes and ketchup, then bring to a boil. Add the hot water and simmer for 5-6 min.
Turn off the heat. Add the S&B Golden Curry Mix by breaking it into pieces, then stir until sauce mixes are completely melted. Turn on the heat again and simmer until the sauce thickens for 5 min. Add the fried chicken and bring to a boil. Add the chopped cilantro.
Place the rice on a plate with 【5】. Garnish with the carrot, red onion and sprouts. Sprinkle with the pine nuts. Enjoy with the fresh red chili peppers as desired.
