Mag's Spiced Kitchen

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 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.

5 : In a large saucepan, add oil, garlic, and onion. Stir until the onion turns translucent.

6 : Add chicken broth or water, and bring it to a light boil.

7 : Turn the heat to low. Break 1 pack of curry roux cubes into small pieces and add them to the broth.

8 : Stir until all the curry dissolves, taking between 5-10 minutes.

9 : Bring a separate pot of water to boil. Add udon noodles and cook according to the package instructions. If using fresh noodles, cook for 6 minutes. Transfer them out and rinse under cold water.

10 : Add the udon noodles to a soup bowl, spoon hot curry soup over them, and place the chicken katsu on top. Garnish with half a ramen egg and scallions. Customize with other toppings as desired.