Cook the cover: Chicken katsu

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Ingredients

4 skinless free-range chicken breasts, halved horizontally
Sea salt and freshly ground black pepper, to taste
2 free-range eggs, beaten
1 x 5 cm piece fresh ginger, grated
1 x 200 g packet panko crumbs
Sunflower oil, for frying

Cooking Instructions

Season the chicken, then dip into the egg, ginger and panko crumbs respectively until coated on both sides.

Heat the oil in a pan over a medium heat and cook the chicken for 3 minutes on each side. Drain on kitchen paper.

Cook's note: “Tender, deep-fried chicken covered in crispy golden crumbs can be found at the many izikayas in Tokyo. It was one of the first things I ate when I stepped off the plane. (You’ll also find breaded pork cutlets, called tonkatsu). It’s delicious with the katsu dipping sauce.” Abigail Donnelly

Find more Asian dishes here.