Tonkatsu Style Crispy Chicken Breast Steaks and Rice

Meanwhile, trim the baby cucumber, then halve lengthways. Thinly slice widthways. Trim and thinly slice the radishes.

In a medium bowl, combine the rice vinegar and sugar for the pickle (see pantry for amount). Season with salt and pepper, then add the cucumber, radishes and half the sesame seeds.

Mix together well, then set aside to pickle.

Sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give it a bash with a rolling pin until it’s 1-2cm thick an season.

Crack the egg (see pantry for amount) into a bowl and whisk. Put the breadcrumbs into another bowl, season with salt (see pantry for amount) 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 meat 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, lay in the chicken. Fry until golden brown and cooked through, 5-6 mins on each side. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.

Once the chicken is cooked, give the frying pan a quick wipe clean. 

Heat the (now empty) frying pan on medium-high heat (no oil). Once hot, stir in the water for the sauce, butter (see pantry for both amounts), honey, sriracha and miso. Stir well to combine. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Bring to the boil, then simmer until slightly thickened, 2-3 mins. Add a splash of water if you feel it needs it.