Step 1

Finely chop your onion, garlic and ginger.

Step 2

Heat a small glug of vegetable oil in a large wok and add your onion, garlic and ginger. Fry for a few minutes over a medium heat until softened, then add your mild curry powder and turmeric and cook out your spices for a minute. Tip in your flour and cook out for another minute before gradually adding your vegetable stock, beating constantly until you have a smooth sauce. Add your coconut milk, soy sauce and sugar and stir to combine. Simmer for 5 minutes, then season to taste and remove from the heat.

Step 3

Strain your sauce through a sieve into a bowl and discard all the bits left in the sieve. Set aside.

Step 4

Clean your wok, then heat a dash of vegetable oil in there over a medium heat. Add your chilli flakes and toast for a minute until fragrant, then squeeze in your sriracha and a drop of Tabasco. Set aside.

Step 5

Slice your chicken breast in two widthways to create two thin fillets. Beat your egg and pour it into a bowl. Add your flour and panko breadcrumbs to separate bowls.

Step 6

Dip a chicken fillet in the flour, egg and breadcrumbs respectively to coat your chicken. Repeat with your remaining fillets. Heat a good glug of vegetable oil in a large frying pan over a medium-high heat. Add your chicken fillets and fry for a couple of minutes on each side until they are crispy and tender.

Step 7

Reheat your katsu sauce and pour in your chilli mixture. Stir to combine. Slice your chicken fillets and place on a bed of rice with some side salad. Spoon your sauce over and serve!