Butterfly the chicken breasts and season both sides with 1 tsp kosher salt and 1/2 tsp white pepper.

Place 60 g all-purpose flour, 2 beaten eggs, and 45 g panko breadcrumbs in separate mixing bowls.

Coat each seasoned chicken breast in flour, then dip it in the beaten eggs.

Press the chicken into panko breadcrumbs until thoroughly coated on all sides.

Heat 710 ml neutral oil to 175°C / 350°F in a deep pan over medium heat.

Fry the breaded chicken for 4 to 5 minutes per side until deeply golden and cooked through.

Transfer the chicken to a board and rest it for 5 minutes before slicing.

Heat 2 tbsp neutral oil in a pot over medium heat and sauté the grated ginger for 30 seconds.

Add the grated garlic and cook for another 30 seconds until fragrant.

Stir in 30 g gochujang and cook until it darkens slightly and becomes aromatic.

Add 4 Japanese curry roux cubes, then pour in 1.4 l chicken broth and 480 ml coconut milk.

Simmer the curry broth gently and whisk until the roux dissolves completely and the broth is smooth.

Stir 1 tbsp soy sauce, 1 tbsp fish sauce, and 2 tsp sugar into the broth.

Add 500 g ramen noodles to the simmering broth and cook until just tender according to the package time.

Heat 1 tsp neutral oil in a pan and sauté the sliced shiitake mushrooms until golden.

Add 1 tbsp soy sauce to the mushrooms and toss until lightly glazed.

Blanch the trimmed Chinese broccoli in salted boiling water until tender-crisp, about 2 minutes.

Boil the remaining 4 eggs for 6 1/2 minutes, then chill them in cold water.

Peel the chilled eggs and cut each egg in half.

Ladle the ramen noodles and curry broth into 4 bowls, then top with sliced chicken katsu.

Divide the soy shiitakes, Chinese broccoli, and halved jammy eggs among the bowls before serving.