Chicken: Place the breadcrumbs, flour and egg in individual dishes.
Flatten the chicken to an even thickness, then dip in the flour, then egg, then breadcrumbs. Place on a plate, then chill in the fridge for 10 minutes.
Heat 2 tablespoons oil in a frying pan over medium high heat, then add the chicken. Cook on each side for about 10 minutes until crispy on the outside and cooked in the inside.
Sauce: Gently fry the onions and garlic in a little oil. When slightly translucent, add the flour and curry powder. Slowly add some of the vegetable stock, stirring as you go. When it's been absorbed then add some more. When all the stock has been added, add in the honey, soy sauce and chilli powder, to taste. Simmer for about 20 minutes.
Slice the chicken before serving on a plate with freshly cooked rice. Drizzle the katsu sauce over the chicken and rice.