Prep your chicken by covering with plastic wrap and pounding it thin with a mallet or rolling pin.

Dredge the chicken in flour, then dip in egg, then coat in panko.

Heat oil to 350°F (175°C) and fry the chicken for 4 minutes per side, or until golden and crispy. Set aside.

In a separate pan, heat oil and sauté the onions for 1 minute, then add potatoes and carrots. Cook for another 2 minutes.

Add water and bring to a simmer. Cook for 5 minutes or until vegetables are slightly tender.

Add curry blocks and stir until fully dissolved. Add dark chocolate chips if using and stir until melted. Remove from heat.

While the curry simmers, boil udon noodles until al dente. Drain and set aside.

Slice the cooked chicken katsu into strips.

To serve, spoon curry into the bottom of a bowl, add udon, top with more curry, and lay sliced katsu over the top.

Garnish with scallions if desired.