Method

1. 01

   Prepare the Chicken5 min

   Carefully slice each chicken breast fillet horizontally to create two thinner cutlets, resulting in four pieces in total. Place each cutlet between two sheets of cling film and gently pound with a rolling pin or meat mallet until approximately 1.5 cm thick. Season both sides lightly with salt and freshly ground black pepper. Set aside.

2. 02

   Set Up Breading Station2 min

   Prepare three shallow dishes. In the first, add the 50g plain flour. In the second, whisk the 2 large eggs until smooth. In the third, place the 150g panko breadcrumbs. This creates your breading station.

3. 03

   Bread the Chicken5 min

   Take one pounded chicken cutlet and dredge it thoroughly in the plain flour, ensuring it's fully coated, then shake off any excess. Dip it into the whisked egg, allowing any excess to drip off. Finally, press it firmly into the panko breadcrumbs, ensuring an even and thick coating. Repeat for all four chicken cutlets. Place the breaded chicken on a clean plate and refrigerate for 10 minutes to help the breading adhere.

4. 04

   Cook the Rice20 min

   Rinse the 300g short-grain white rice under cold running water until the water runs clear. Combine the rinsed rice and 450ml water in a medium saucepan. Bring to a boil, then reduce heat to the lowest setting, cover tightly, and simmer for 15 minutes. Remove from heat and let it stand, covered, for another 5-10 minutes. Do not lift the lid during this process.

5. 05

   Start the Curry Sauce Base10 min

   Peel and finely chop the 1 large onion, 1 medium carrot, 2 garlic cloves, and grate the 2cm piece of fresh ginger. Heat a tablespoon of vegetable oil in a large saucepan or pot over medium heat. Add the chopped onion and carrot and sauté for 5-7 minutes until softened. Add the garlic and ginger and cook for another minute until fragrant.

6. 06

   Prepare the Curry Sauce8 min

   Pour in 600ml water into the saucepan with the softened vegetables. Bring to a gentle simmer. Add the 4 cubes of Japanese curry blocks and the 1 tablespoon of soy sauce. Stir continuously until the curry blocks are completely dissolved and the sauce has thickened to your desired consistency, which should take approximately 5-8 minutes. Keep warm over very low heat.

7. 07

   Deep-Fry the Chicken8 min

   While the sauce simmers, heat 500ml vegetable oil in a deep, heavy-bottomed pan or wok over medium-high heat until it reaches 170-175°C. Carefully lower two breaded chicken cutlets into the hot oil. Fry for 3-4 minutes per side, or until deeply golden brown and cooked through (internal temperature should reach 74°C). Use tongs to remove and place on a wire rack lined with kitchen paper to drain excess oil. Repeat with the remaining two cutlets.

8. 08

   Serve the Dish2 min

   Slice each cooked katsu chicken cutlet into 1.5 cm thick strips. Fluff the cooked rice with a fork. Divide the rice among four plates, arrange the sliced katsu chicken alongside, and spoon a generous amount of the hot curry sauce over the chicken and rice. Garnish with finely sliced spring onion and serve immediately.