Katsu Curry Udon Recipe (with Video)

Preparing the Chicken
1. Cover the chicken with cling wrap and use a meat tenderizer hammer to pound them to even thickness.
2. Season both sides of the chicken with salt, black pepper, and cayenne pepper powder.
3. Coat the chicken in the order of flour, egg wash, and panko bread crumbs. Shake off any excess.
4. Add 2 cups of oil to a frying pot and heat it to 340 °F. Carefully add the chicken in one at a time and fry for 2 minutes until the top side is golden brown. Flip it over and fry for an additional 2 minutes. Transfer them onto a cooling rack.
Preparing the Curry
1. Add oil to a large saucepan, add garlic and onion. Stir until the onion turns translucent.
2. Add chicken broth or water, and bring it to a light boil.
3. Turn the heat down low. Break 1 pack of curry roux cubes into small pieces and add them to the broth.
4. Stir until all the curry dissolves, between 5-10 minutes.
Preparing the Udon Noodles
1. Bring a separate pot of water to boil.
2. Add udon noodles and cook according to the package instructions. If using fresh noodles, cook for 6 minutes. Transfer out and rinse under cold water.
Assembling the Dish
1. Add the udon noodles to a soup bowl and a few spoons full of hot curry soup.
2. Place the chicken katsu on top, garnish with half a ramen egg and scallions.
3. Feel free to add or customize with any other toppings you like.