Chicken Katsu Sando | Japanese Style Sandwich

a) Crack the egg (see pantry for amount) into a medium bowl and whisk. 

b) Put the breadcrumbs into another bowl and season with salt (see pantry for amount) and pepper. 

c) Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated.

d) Transfer to a clean plate. IMPORTANT: Discard any excess egg.

a) Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken. 

b) Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden brown and cooked through, 8-10 mins total.

c) Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.

d) Once cooked, transfer the chicken to a plate lined with kitchen paper.

a) Meanwhile, combine in a medium bowl half the rice vinegar with the sugar for the pickling (see pantry for amount).

b) Add the coleslaw mix and a pinch of salt to the rice vinegar bowl, then toss toss to coat. Set aside to pickle.

c) In a small bowl, combine the korma curry paste, mayonnaise and honey (see pantry for amount). Season with salt and pepper and mix well.

a) When the chicken is almost ready, halve the burger buns. 

b) If you're using the toaster, toast the burger buns in your toaster until golden. If you're using the oven, pop them into the oven to warm through, 2-3 mins.

c) In the meantime, combine in a large bowl the remaining vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

d) Add the baby leaves to the bowl and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.