Chicken Katsu with Lime Slaw

Directions

1. 1

   Season the chicken with salt and pepper, then flatten it.

2. 2

   Coat the chicken with flour, dip it in beaten eggs, and press it into panko breadcrumbs. Set aside while preparing the sauce.

3. 3

   In a separate pan, heat vegetable oil and sauté shallot and garlic. Add ginger and chili, cooking briefly for 10 seconds. Add the spices and cook for a minute, then incorporate the curry paste.

4. 4

   Cook for an additional minute to release the aromatic flavors.

5. 5

   Stir in the flour and cook for another minute.

6. 6

   Gradually pour in the coconut milk and a small amount of stock, stirring to combine with the flour.

7. 7

   Add soy sauce and fish sauce according to taste. Adjust the seasoning with salt, pepper, and a squeeze of lime juice for acidity. Simmer on low heat to reduce.

8. 8

   Deep-fry the chicken in hot oil until it turns crispy and dark golden. Slice the chicken katsu into smaller pieces.

9. 9

   Thinly slice the cabbage and season it with salt and lime juice. Add some chili for flavor and set it aside to serve.

10. 10

    Serve the rice as a base, top with the fried chicken, and generously pour the curry sauce over it. Garnish with cilantro or green onions.