Ingredients

• 4 Boneless, Skinless Chicken Breasts
• 50g plain flour
• 2 medium eggs, beaten
• 100g panko breadcrumbs
• 240ml vegetable oil (or another oil with a high smoking point)
• salt & black pepper, to taste

For the curry sauce:

• 2 tbsp vegetable oil
• 1 medium white onion, finely chopped
• 1 medium carrot, finely chopped
• 2tsp of Garlic Ginger Paste
• 1 tbsp of medium curry powder
• 1 tsp Garam Masala
• ½ tsp ground turmeric
• 500ml chicken stock
• 1 ½ tbsp light soy sauce
• 2 tsp honey
• 2 tbsp cornflour mixed with 2tbsp of cold water
• Salt & black pepper, to taste
• Rice of your choice
• Chilli Garlic Oil to garnish
• Sliced spring onions, to garnish

Instructions

1. First, make the sauce. Heat the oil in a saucepan over a medium heat.
2. Add the onion and carrot and fry until softened and the onion just starts to turn golden.
3. Add the garlic and ginger and fry for a further minute, then stir in the curry powder, garam masala and turmeric and fry for another minute.
4. Add the chicken stock, then stir in the soy sauce and honey. Turn the heat to low and use a hand blender to blitz until smooth.
5. In a small bowl, stir together the cornflour and the cold water, then swiftly whisk it through the sauce. Simmer and stir until the sauce thickens, then season with salt and pepper if needed.
6. To make the pork katsu, use a knife to remove the thick strip of fat attached to each pork steak. Lay a sheet of cling film over them and use a rolling pin, mallet or another heavy object to pound them to around 1.5cm thick. Season both sides of each steak with salt and pepper.
7. Line up three large shallow dishes: the first with the flour and a large pinch of salt and pepper, the second with the beaten eggs and the third with the breadcrumbs and a large pinch of salt and pepper. One by one, coat the pork steaks in the flour, then the egg and then the breadcrumbs. Make sure you thoroughly coat the pork at each stage.
8. Heat the oil in a large, heavy-based saucepan over a medium heat until it reaches 180°C (356°F). When it's hot enough, a breadcrumb should rapidly sizzle when it hits the oil. Two at a time, fry the pork in the hot oil for around 3-4 minutes each side, or until deep golden and visibly crispy, with the pork piping hot through the centre and with no trace of pink. Rest the cooked pork on a wire rack set over a baking tray or kitchen paper to catch any excess oil.
9. To serve, reheat the sauce and give it a whisk (add a dash of water if it over-thickens). Slice the chicken into strips, place next to the rice. Spoon the sauce alongside the pork, then garnish with chopped spring onions, if using. Tuck in and enjoy!