- 1 chicken breast
- 2 tsp salt
- 2 tsp pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tbsp all-purpose flour
- 1 cup Panko breadcrumbs
- 1 egg, beaten
- vegetable oil, as needed
- 2 carrots, chopped
- 2 potatoes, chopped
- 1 onion, chopped
- 2 individual blocks of Golden Curry* (HOT) cubes
*Golden curry can be purchased on Amazon or at any Asian market
Butterfly a piece of chicken breast and tenderize with a mallet (thinning out the meat to about a one inch thickness).
Mix salt, pepper, garlic powder and onion powder together in a bowl and season both sides of the chicken breast.
Place the flour, beaten egg and breadcrumbs in three separate dishes.
Coat the chicken breast in flour (if desired season the flour with the same seasoning as the chicken for added flavor).
Shake off excess flour before placing into the beaten egg and coating entirely using a utensil.
Carefully pat the chicken breast into the breadcrumbs and ensuring that the surface.
In a pan, heat up enough oil and fry one side at a time on medium-high heat until golden brown on each side. This should take about 3-4 minutes.
Wash, peel and cut vegetables to the desired size (usually bite-sized).
Stir-fry vegetables in hot oil for a few minutes until the onions turn translucent.
Add water and bring to a boil. Then, reduce to a simmer and cover for 10 minutes until vegetables are tender and can be easily cut.
Turn off heat, add Golden Curry cubes and stir until completely dissolved and the mixture has turned into a curry texture (should stick to the utensil somewhat).
Cut the chicken katsu into slices and place over a plate of hot rice.
Pour curry over half of the katsu and the rice and enjoy.