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Prepare the Chicken: Season the chicken breasts with salt and pepper. Tenderize them slightly by pounding to even thickness.
Breading Setup: Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Bread the Chicken: Dredge each chicken breast in flour, shaking off excess. Dip into beaten eggs, then coat thoroughly with panko breadcrumbs.
Fry the Chicken: Heat vegetable oil in a large skillet over medium heat. Once hot, add the breaded chicken breasts and fry for 3-4 minutes per side, or until golden brown and cooked through. Remove from the skillet and set on a paper towel-lined plate to drain excess oil.
Make the Curry Sauce: In the same skillet, reduce the heat and add sesame oil. Sauté the chopped onion and diced carrots for about 5 minutes, or until softened. Stir in the minced garlic and ginger, cooking for another minute.
Add Flavor: Sprinkle in the curry powder, stirring for about 30 seconds until fragrant. Pour in the chicken broth, soy sauce, and honey, stirring to combine. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
Serve: On a plate, serve a portion of cooked jasmine rice, top with slices of crispy chicken katsu, and generous ladles of the curry sauce. Garnish with chopped green onions and sesame seeds as desired.