Crispy Breaded Chicken and Sesame Wedges

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2 cm thick.
Crack the egg (see ingredients for amount) into a medium bowl and whisk. Put the panko breadcrumbs into another bowl, then season with salt and pepper.
Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

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

While the chicken cooks, combine the mayo, mirin and soy sauce in a small bowl. Add the sugar (see ingredients for amount) and mix together with a fork until well combined.
Set your mirin mayo aside for serving.

Once the chicken is cooked, transfer to a clean plate lined with kitchen paper. Discard all but 1 tbsp oil from the pan and pop back on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, turn the heat down to medium and cook for 1 min.
Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove the pan from the heat.