- 1 Heat the oven to 200C/fan 180C/gas 6 and then cook the rice according to packet instructions. Mix the Pickled Radish Mix in a bowl with 2 tbsp of water. Add the radish (or cucumber) slices, toss to coat and keep aside.
- 2 Put the breaded chicken on a lined baking tray and cook in the oven for 20 mins, (or as per instructions). Heat a little oil in a lidded pan over medium heat. Add the onion and carrots and then cover with a lid and cook for 5 mins to soften them, stirring occasionally. Stir in the Katsu Paste and coconut milk. Mix 2 tsps of cornflour with 2 tsps water to make a paste and then add it to the sauce. Bring it to the boil then reduce the heat to medium and let it cook for 5 mins. Add 1 tsp of the Gochujang Paste to the curry and mix it in. Then put the rest of the Gochujang Paste into a bowl with 2 tbsp of water and mix to make the spicy drizzle sauce.
- 3 Serve the chicken with rice, curry sauce and some steamed green veg (if having). Serve with the pickled salad and the hot sauce alongside, and sprinkle with spring onions or sesame seeds (if having).
- 4 OPTION - If you want to make your own breaded chicken, follow these instructions after Step 1: Lay out 3 bowls, one with flour, one with a beaten egg, and one with 5 tbsps panko breadcrumbs) Lightly flatten each chicken fillet and coat in flour, then dip into the egg and then coat with breadcrumbs. Fry the chicken in a little oil for 5 mins on each side until golden and cooked through.