Cut the potatoes, onion, and carrot into 2 cm dices.
Heat the oil in a pot over medium heat and lightly stir-fry 【1】. Add the chicken broth. When it comes to a boil, add soy sauce and sugar. Turn off the heat. Add the sauce mix and melt it completely. Turn on the heat again and simmer while stirring.
【Chicken katsu】
Season the chicken breast with salt and pepper. Sprinkle the flour all over the chicken, dip it in the beaten egg, and cover it with panko.
Heat the oil for deep frying in a pot of a sufficient size to 170°C.
Deep fry the chicken katsu for 6-8 minutes. (Adjust the frying time depending on the chicken size.)
Turn the katsu over several times and fry until it becomes golden brown, then drain off excess oil.
Serve the udon noodles (pour hot water over it to warm up the noodles) in a bowl, pour 【2】 over the noodles, and garnish with chives.
