Chicken Katsu Burger

Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges on a large baking tray. Drizzle with oil, then season with salt and pepper. Spread out in a single layer and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary, you want the wedges nicely spread out.

Put the mayo in a small bowl with the korma paste and honey. Mix together and set aside. Pop the panko breadcrumbs into a large bowl and season with salt and pepper. Mix together. Add the cornflour into another large bowl and add the water (see ingredients for amount), ground ginger and soy sauce (see ingredients for amount). Season with salt and pepper and whisk with a fork until well combined.

Heat approx 2cm of oil in a frying pan on high heat. TIP: You want the oil to be nice and hot so the chicken fries properly - heat for 2-3 mins before you add the chicken. While the oil gets hot, dip one piece of chicken in the cornflour mixture so it's completely covered on both sides. Then dip it in the breadcrumbs to coat on both sides. Pop on a plate and repeat with the other chicken thighs. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.

Once the oil is hot, carefully lay the chicken in the pan and fry until golden brown on each side and cooked through, 14-16 mins total, turning with tongs every 3-4 mins. TIP: Careful not to burn yourself on the hot oil. IMPORTANT: Wash your hands after handling raw meat. Once cooked, remove the chicken to a plate covered in kitchen roll. IMPORTANT: The chicken is cooked when no longer pink in the middle. Pop the burger buns in the oven to warm through, 2-3 mins.