Chicken katsu soup

Step 1

To prepare the curry broth, heat the olive oil in a large pot over medium heat. Add the onion, carrot, garlic, and ginger paste. Cook, stirring constantly, for about 3 minutes, or until fragrant.

Step 2

Add the chicken broth, mirin, and soy sauce to the onion mixture, and let simmer for 5 minutes over medium heat.

Step 3

Reduce the heat to low, and add the curry blocks, coconut milk, and Thai chile. Simmer for 15 minutes.

Step 4

Mix well, and season to taste with salt. Next, prepare the chicken, noodles, and garnishes.

Step 5

Add the udon to a large pot of boiling water, and cook according to package instructions. Drain and rinse with cold water.

Step 6

Prepare your dredging station with three bowls: one with the flour, one with the beaten eggs, and one with the bread crumbs.

Step 7

Season the chicken all over with the garlic powder, salt, and black pepper.

Step 8

Dip 1 piece of chicken into the flour until fully coated. Shake off the excess, then dip it into the beaten eggs, letting the excess drip off. Dip it into the bread crumbs, pressing the bread crumbs into the chicken to make sure the coating sticks. Repeat the process with the remaining chicken pieces.

Step 9

Heat the vegetable oil in a large skillet over medium heat until it reaches 350ºF (180ºC).

Step 10

Fry the chicken in the hot oil for about 3 minutes per side or until the chicken’s internal temperature reaches 165ºF. Set aside on a paper towel-lined plate, and repeat with the remaining chicken.

Step 11

To serve, ladle the hot curry broth over the noodles in bowls, and top with the chicken. If desired, garnish each bowl with scallions, boiled eggs, and sesame seeds.

Step 12

Enjoy!