Family Crispy Chicken Katsu

Toss the carrot in a dash of the vegetable oil and honey, and place on the lined oven tray. Sprinkle with the sesame seeds and cook in the oven for 20-25 minutes or until golden and tender.

Place the Jasmine 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 until it is 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 the chicken evenly in the breadcrumb mixture. Place on a plate until ready to fry.

Heat half of the remaining vegetable oil in a large frying pan over a medium-high heat. Add half of the crumbed chicken and cook for 3 minutes on each side, or until golden and cooked through. Transfer to a paper towel lined plate to drain. Wipe down the pan with paper towel and repeat the process with the remaining oil and chicken. Once all the chicken is cooked, cut it into thick slices.

Combine mayonnaise with a dash of water in a small jug or bowl.