Crispy Chicken Katsu Burger and Wedges

Meanwhile, trim the radishes and cut into quarters. 

Trim the baby gem and reserve 1 leaf per person. Halve the rest lengthways and thinly slice widthways.

In a small bowl, combine the rice vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, add the radishes, then stir together and set aside to pickle.

In another small bowl, mix together the mayo, korma curry paste and honey. Set aside. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. 

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

Put the breadcrumbs into another bowl and season with salt and pepper.

Season the chicken, then dip 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.

Meanwhile, halve the burger buns. When everything's nearly ready, pop them onto a baking tray and into the oven to warm through, 2-3 mins.