Ingredients

Serves: 2

Time: 40 minutes

• 2 chicken breasts
• 75g plain flour
• 2 eggs
• 80g panko breadcrumbs

For the spicy sauce

• 150g mayonnaise
• 1 tsp curry powder
• 25g butter
• 1 tsp light soy sauce
• 1 tbsp sriracha
• Juice of a lime - use ½ for sauce, cut remaining ½ into wedges to serve

To serve

• 350g basmati rice, washed
• 3 radishes
• ¼ head red cabbage
• 2 baby cucumbers
• 3 spring onions
• Sea salt & freshly ground black pepper

Method

1. Firstly, wash rice and place into rice cooker with water and pinch of salt - use 1 cup of rice to 2 cups of water - any vessel works. Turn on your rice cooker and leave to cook.
2. Now, get some oil into a deep sided frying pan and place on a medium heat.
3. Bash the chicken breasts between 2 sheets of baking paper using a rolling pin until they are slightly flattened and are the same thickness throughout. Season them with salt and pepper.
4. Assemble plain flour in 1 bowl, beat eggs together in another, and put panko in a third bowl.
5. Season the flour with salt and pepper then dip the flattened chicken breasts in the flour, then the egg then finally the breadcrumbs.
6. Place the coated chicken into the oil. Fry for about 5 - 6 minutes each side, until the chicken reaches an internal temperature of 75C.
7. For the gomashio, toast the sesame seeds in a pan, add the nori sheet to toast as well then tip into a pestle and mortar or a small food processor. Add 1 tsp salt then crush to a coarse powder.
8. Now, thinly slice the radishes and place into ice water, thinly slice the spring onions and do the same. Slice the red cabbage and cucumber and season with a little lime juice and salt.
9. When the chicken has done, remove from air fryer and rest for 5 minutes
10. Just enough time to place the butter into a small saucepan and allow to melt, add the curry powder and cook out for a few minutes. Add to a bowl and mix with the rest of the ingredients for the spicy sauce.
11. Finally, slice the chicken and serve in bowls with the rice, radishes, red cabbage, cucumber, spring onions, seaweed and sesame gomashio and spicy sauce.