Crispy Chicken Katsu Curry with Rice and Pickled Salad

Directions

1. 1

   Combine 1 cup of hot water, 1 cup of vinegar, 1 tsp sea salt, 1tsp sugar in a pan. Cook for a couple of minutes over a medium heat. Pour this mixture over the veggies and store in an airtight jar. Leave to cool and then transfer to the fridge.

2. 2

   Dice carrot, onion, pan fry for a few minutes. Add chopped garlic, grated gingers and cover with a pan lid. After 5-10 minutes or so, add stock, chilli flakes, curry powder, salt, and pepper. Add a splash of soy sauce and cook for a further 10 minutes. Blend until smooth.

3. 3

   Create an egg wash and season the panko crumbs with paprika, salt and garlic. Slice the chicken breast in half, dip in the egg, into the crumbs and air fry for 20-25 minutes at 200.

4. 4

   Serve with rice and the pickled salad.