Easy Japanese style crumbed chicken with mild curry spices served with a tangy salad.
Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
Place chicken breasts onto a board, cover with cling film and bash with a rolling pin or meat hammer until around 1.5 cm even thickness.
In a small bowl coat the chicken breasts in the oil and allow any excess to drip of. Empty the Katsu Crumb Street Food Seasoning onto a plate, then press the chicken breasts down to coat each side in the seasoning before placing onto a non-stick baking tray and then into the oven for 20 minutes, or until cooked through.
Meanwhile for the salad shred the carrot and cucumber into long thin strips using a julienne peeler, spiraliser or alternatively use a grater. Place into a large bowl with the radishes. To make the dressing combine vinegar, soy, sugar, oil and the sliced onions then pour over the carrot & cucumber and combine.
To serve divide the salad between 2 bowls and top with Crushed Chillies and Sesame Seeds. Serve with rice, chicken and lemon wedges.
For ease rice is available in 250g pre-cooked microwavable pouches in the supermarket.