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Toast panko bread crumbs in a pan for a few minutes to get them slightly golden
Season chicken breast with salt and white pepper
Set up three bowls: one with plain flour, one with beaten eggs, and one with toasted panko bread crumbs
Coat each chicken breast in flour, then egg, then panko bread crumbs
Spray coated chicken with light cooking spray
Oven bake at 200C for 20-25 minutes OR air fry at 200C for 12-15 minutes until golden and cooked through
For katsu sauce: dice carrot and onion
Sauté minced garlic and ginger in a pan
Add diced carrot and onion, cook until softened
Stir in curry powder and cook for 1 minute
Add chicken bone broth and bring to a simmer
Mix flour with a little water to create a slurry and add to sauce to thicken
Stir in sesame oil, soy sauce, and honey to taste
For cabbage salad: combine shredded cabbage, rice vinegar, sugar, and sesame oil
Cook jasmine rice according to package directions
Serve crispy chicken katsu over rice with katsu sauce and optional cabbage salad
Store leftovers in fridge for up to 5 days
To reheat: microwave covered with damp paper towel for 3-4 minutes