Chicken Katsu Curry

Katsu

• 1½ lb boneless skinless chicken breasts, halved horizontally and pounded ½ inch thick680 g boneless skinless chicken breasts, halved horizontally and pounded ½ inch thick
• ¾ tsp kosher salt¾ tsp kosher salt
• ½ tsp black pepper½ tsp black pepper
• 3 tbsp all-purpose flour23 g all-purpose flour
• 1 large egg1 large egg
• 2 large egg whites2 large egg whites
• 1¼ cups panko breadcrumbs75 g panko breadcrumbs
• 2 tsp vegetable oil2 tsp vegetable oil
• cooking spray, as neededcooking spray, as needed

Curry sauce

• 1 tbsp unsalted butter1 tbsp unsalted butter
• 1 large yellow onion, finely chopped1 large yellow onion, finely chopped
• 2 medium carrots, diced small2 medium carrots, diced small
• 2 cloves garlic, grated2 cloves garlic, grated
• 1 tsp grated fresh ginger1 tsp grated fresh ginger
• 2 tbsp all-purpose flour2 tbsp all-purpose flour
• 2 tbsp curry powder, mild or Japanese-style2 tbsp curry powder, mild or Japanese-style
• 1 tsp garam masala1 tsp garam masala
• 2 cups low-sodium chicken broth475 ml low-sodium chicken broth
• ½ medium apple, peeled and finely grated½ medium apple, peeled and finely grated
• 1 tbsp ketchup1 tbsp ketchup
• 1 tbsp Worcestershire sauce1 tbsp Worcestershire sauce
• 1 tbsp low-sodium soy sauce1 tbsp low-sodium soy sauce
• 1 tsp honey1 tsp honey
• ½ tsp kosher salt½ tsp kosher salt

To serve

• 1 cup short-grain white rice, rinsed200 g short-grain white rice, rinsed
• 2 green onions, thinly sliced2 green onions, thinly sliced