Rinse white rice under cold water until water runs clear, then cook with measured water in a rice cooker for approximately 15-20 minutes until fluffy and cooked through.
Place chicken breasts between plastic wrap and pound to uniform 1 cm thickness using a meat mallet.
Season both sides of chicken with salt and black pepper.
Set up three shallow dishes: one with flour, one with beaten egg, and one with panko breadcrumbs. Coat chicken in flour, shaking off excess, then dip in egg, and finally coat evenly with breadcrumbs, pressing gently to adhere.
Heat vegetable oil in a deep pan or wok to 170°C (340°F). Carefully place breaded chicken into hot oil and fry for 4-5 minutes per side until deep golden brown and internal temperature reaches 75°C (165°F). Remove and drain on paper towels.
While chicken fries, peel and dice onion, potato, and carrot into approximately 1 cm cubes.
In a separate medium saucepan, bring chicken stock to a boil. Add diced onion, potato, and carrot. Simmer for 8-10 minutes until vegetables are tender but not mushy.
Break curry roux into pieces and add to the simmering broth, stirring constantly until completely dissolved and incorporated. The sauce should thicken slightly, about 2-3 minutes.
Add frozen green peas to the curry sauce and stir through. Simmer for 1 minute until peas are heated.
Divide cooked rice between two serving bowls. Slice fried chicken katsu into 3-4 strips and place on top of rice. Pour curry sauce generously over the chicken and rice.
Garnish with pickled red ginger on the side of the rice. Serve immediately while hot.
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