Slice each chicken breast horizontally to create two thinner pieces. Lightly pound each piece until it’s about ½ inch thick. Season both sides with salt and pepper.

Set up a breading station with three shallow bowls: one with flour, one with the beaten egg, and one with panko breadcrumbs.

Coat the chicken pieces in flour first, shaking off the excess. Then dip them into the egg, and finally press them into the panko breadcrumbs, ensuring a thorough coating.

In a deep skillet or pot, heat 1–2 inches of neutral oil over medium-high heat until it reaches 340°F (170°C). Gently place the breaded chicken into the hot oil.

Fry each piece for about 3 minutes on one side, then flip and cook for another 3–4 minutes until golden brown and fully cooked. Transfer to a wire rack to drain and cool slightly before slicing into strips.

In a medium pot over medium-high heat, heat 1 tablespoon of olive oil. Add the onion and garlic, sautéing until softened and fragrant, about 5–7 minutes.

Add ½ tablespoon oil and toss in the carrots. Stir and cook for 2 minutes. Then add another ½ tablespoon oil along with the diced potatoes. Cook for another 2 minutes.

Pour in the chicken broth, water, grated apple, soy sauce, and honey. Stir to combine and bring to a boil. Reduce to a simmer and cover the pot, allowing it to cook until the potatoes and carrots are fork-tender, about 15 minutes.

Lower the heat and stir in the curry roux blocks. Mix gently until completely dissolved into the sauce.

Simmer uncovered for 10 more minutes, stirring occasionally, until the curry thickens to your desired consistency.

Scoop a generous serving of steamed rice onto a plate or bowl. Arrange sliced chicken katsu on top and ladle the rich curry sauce over everything. Garnish with fresh herbs or pickled radish if desired.