Crispy Chicken Katsu Curry Delight

1.Begin by preparing the chicken breasts. Place each chicken breast between two sheets of plastic wrap and pound them to an even thickness of about half an inch using a meat mallet or rolling pin.

2.Season the flour with salt and pepper in a shallow dish. In another dish, beat the eggs. In a third dish, place the panko breadcrumbs.

3.Dredge each chicken breast first in the seasoned flour, shaking off the excess. Then dip it into the beaten eggs, allowing any excess to drip off, and finally coat it with panko breadcrumbs, pressing gently to adhere.

4.Heat vegetable oil in a large skillet over medium heat. Once hot, carefully add the breaded chicken breasts and fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and drain on paper towels.

5.In a separate pot, heat a small amount of oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and ginger, cooking for an additional minute until fragrant.

6.Stir in the curry powder, soy sauce, ketchup, and honey, mixing well. Pour in the chicken broth and bring to a simmer. Allow the sauce to cook for about 10 minutes, stirring occasionally.

7.To thicken the curry sauce, add the cornstarch mixture and stir until the sauce thickens, about 2-3 minutes. Adjust seasoning with salt and pepper as needed.

8.Slice the crispy chicken katsu into strips and serve over a bed of fluffy jasmine rice. Ladle the rich curry sauce over the chicken and rice, garnishing with chopped green onions and serving with pickled ginger on the side.