Chicken katsu

• skinless chicken breasts↗4
• large egg↗1

  beaten

• finely crushed cornflakes or panko8 tbsp tbsp

  crumbs

• garlic cloves↗2

  crushed

• korma paste↗1-2 tbsp tbsp
• soy sauce↗1 tbsp tbsp
• ketchup↗4 tbsp tbsp
• honey↗2 tbsp tbsp
• cornflour↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.

2. 2

   Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.

3. 3

   Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.