Crispy Chicken Katsu

Toss the carrot in a splash of the vegetable oil and honey and place on the lined oven tray. Sprinkle with the sesame seeds and cook in the oven for 20 minutes or until golden and tender.

Place the Jasmine rice into a sieve and rinse it with cold tap water until the water runs clear. Place the rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 10-12 minutes or until the rice is soft. Drain.

Place the chicken breast fillets between two pieces of baking paper. Using a rolling pin or meat mallet bash the chicken breast fillets until they are 1 cm thick. Set up a crumbing station by placing the plain flour,and some salt and pepper in one bowl, the milk in a second bowl and the panko breadcrumbs in a third bowl. Dip the flattened chicken breast in the flour, followed by the milk and then lastly coat evenly in the breadcrumb mixture. Place on a plate until ready to fry.

Heat the remaining vegetable oil in a large frying pan over a medium-high heat. Add the crumbed chicken and cook for 2-3 minutes on each side, or until golden and cooked through. Transfer to a paper towel lined plate to drain. Cut the cooked chicken into thick slices.

Combine the mayonnaise and wasabi in a small bowl. Tip: Pop your wasabi mayonnaise in the corner of a zip lock bag. Snip of the end for a nifty squeezy tube effect. To get your spring onions to curl soak them in a small dish of cold water.