For The Chicken For The Sauce For Serving

For The Katsu Sauce

1. Heat a little vegetable oil in a saucepan over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent. Add the chopped garlic and cook for another minute.
2. Stir in the curry powder and cook for 1 minute until fragrant.
3. Stir in the plain flour until it forms a paste (roux) with the oil and onion mixture. Cook for 1 minute.
4. Gradually whisk in the 500ml of vegetable stock to prevent lumps. Bring the sauce to a boil, then reduce the heat to a simmer.
5. Stir in the soy sauce, honey, and chilli powder. Let the sauce simmer for about 10–15 minutes, stirring occasionally, until it has thickened to your desired consistency. For a smooth sauce, you may optionally use a stick blender to blend it.

For The Katsu Chicken

1. Slice the chicken breast fillets horizontally to create 4 thinner cutlets.
2. Place the flour (seasoned with salt and pepper), the beaten egg, and the breadcrumbs on three separate shallow plates.
3. Dredge each chicken cutlet first in the flour, shaking off the excess. Dip it in the beaten egg, letting the excess drip off. Finally, press it firmly into the breadcrumbs to ensure a thorough coating.
4. Heat a generous amount of vegetable oil, for cooking in a large frying pan over medium-high heat. Shallow-fry the breaded chicken cutlets for about 3–5 minutes per side, until they are golden brown and cooked through (the internal temperature should reach 74°C/165°F). You may need to cook them in batches.
5. Transfer the cooked chicken to a plate lined with paper towels to drain any excess oil

For Serving

1. Slice the crispy chicken cutlets into strips.
2. Serve the chicken alongside the cooked white rice and pour the warm katsu sauce over the top.