Hawaii Chicken Katsu Curry

In a large pot, heat oil over medium heat. Add onions, garlic, and ginger, and saute for 5 minutes until the onions are softened and translucent.
Increase the heat to medium-high, add the apple and carrot, and cook for another 5 minutes.
Add the chicken stock and soy sauce and bring to a boil. Remove the pot from the heat, add the curry cubes, and stir until they dissolve completely. Simmer for 5-10 minutes or until it reaches your desired thickness. Add extra water as needed.

In three separate shallow dishes, place the breadcrumbs in one, the beaten eggs in another, and the panko breadcrumbs in the last one.
To bread the katsu, coat both sides of the chicken with flour. Dip into the egg wash, then coat with breadcrumbs. Gently press the breadcrumbs into the chicken so they stick. Transfer the breaded chicken to a baking sheet while you bread the remaining pieces.
Heat about 1 inch of oil to 350°F. Place 1-2 pieces of chicken in the hot oil and fry until golden brown, 4-5 minutes per side. Transfer to a wire rack to drain excess oil. Serve immediately with steamed rice and the curry.