Chicken Katsu Curry Udon

Cover the chicken with plastic wrap and lightly pound each piece with a meat tenderizer until it is an even thickness. Season both sides with salt and black pepper.
Prepare three shallow bowls with the flour, beaten egg, and panko breadcrumbs. Coat each piece of chicken in flour, shaking off the excess, followed by the egg and then the panko.
Heat about 2 cups of frying oil in a pot to 340°F. Carefully add the chicken and fry for about 2 minutes, then flip and fry for another 2 minutes, or until golden brown and cooked through. Transfer to a cooling rack and allow it to rest before slicing.
To prepare the curry soup, heat 1 tablespoon of oil in a saucepan over medium heat. Add the sliced onion, garlic, and scallion whites. Cook, stirring occasionally, until the onion softens and becomes translucent.
Pour in the chicken broth and bring to a gentle boil. Reduce the heat to low and break the curry roux cubes into smaller pieces before adding them to the broth.
Stir for 5–10 minutes, or until the curry roux has completely dissolved and the broth is smooth and slightly thickened.
Meanwhile, bring a separate pot of water to a boil and cook the udon according to the package directions. Drain well.
Divide the cooked udon between two bowls and pour the hot curry soup over the noodles.
Slice the chicken katsu and arrange it on top. Finish each bowl with ramen egg and sliced scallions. Serve immediately while the katsu is still crispy.