Katsu Curry

Sauce:

1. Chop Onion into small pieces.
2. Add a little oil to the pan.
3. Gently fry chopped onions on low heat for a few minutes or until lightly browned
4. Add 300ml to 400ml of water and bring to boil (use more water if prefer less salty sauce).  Simmer for a few minutes. 
5. Break 50g of Yutaka Curry (half pack) into small pieces and add into the pot. Simmer for about 7 minutes or unitl sauce thickens. Stir constantly to prevent burning. 

Chicken Katsu - Deep Frying - Option 1:

1. Make 4-5 cuts on the chicken to prevent it from bending when cooking, then season the chicken with salt and pepper.
2. Coat the seasoned chicken with plain flour.
3. Dip chicken in egg and coat with Yutaka Panko.
4. Add oil to pan and bring the heat to 170*C.
5. Deep fry the chicken for 6-8 minutes.
6. Serve with boiled rice and sliced chicken. Add sauce.

Chicken Katsu - Oven Baking - Option 2:

1. Preheat your oven to 200 °C
2. Toast Panko:  Heat 1 tablespoon of olive oil in a non-stick pan on medium-high heat. Once the oil starts swirling around in the pan, add 1 heaping cup of Yutaka panko.  Stirring panko constantly for 3 to 4 minutes until they look golden. Turn off the heat and place the toasted panko in a big plate to cook down.
3. Season chicken breast with some salt and pepper. Put the flour, the beaten egg and the toasted panko in three plates. 
4. Coat the seasoned chicken in plain flour, then dip in the beaten egg, and finally coat with the toasted panko
5. Place the chicken in oven tray and cook in the oven for 20-30 minutes (200°C)

        Cook sauce as instructed above while waiting for chicken to be ready.