Coconut Katsu Chicken

• While the rice is cooking, thinly slice cucumber into rounds. • In a large bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Add cucumber to the pickling liquid. Add enough water to just cover cucumber, then set aside. • Grate carrot. Thinly slice long chilli (if using).

• Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm. • In a shallow bowl, whisk the plain flour, the salt and the egg until combined. In a second shallow bowl, place panko breadcrumbs. • Dip chicken into egg mixture to coat, then into breadcrumbs. Set aside on a plate.

Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients so you don't end up with sticky fingers. Make sure to wash your hands well afterwards.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook chicken, in batches, until golden and cooked through, 2-4 minutes each side. • Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the chicken doesn't stick to the pan!

TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is cooking, heat a small saucepan over medium-high heat. Cook katsu paste and coconut milk, stirring, until heated through and thickened, 1-2 minutes. Remove from heat. • Drain pickled cucumber, then return to the bowl. Combine with a drizzle of olive oil, the mixed salad leaves and carrot.

Little cooks: Show them how it's done and help toss the salad!