• Place your hand flat on top of the chicken and slice through horizontally to make thin steaks. Season with salt and pepper.
• Crack 1 egg (per 2P) into a medium bowl and whisk.
• Add the breadcrumbs to another bowl. Season with salt and pepper.
• Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Place a large pan over high heat and add enough oil to cover the base.
• Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 8-10 mins.
• Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: Chicken is cooked when no longer pink in the middle.

• Meanwhile, trim the carrot and cucumber, then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.
• Toss the carrot and cucumber with the apple cider vinegar and ½ tsp sugar (per 2P).
• Season to taste with salt and pepper. Continue to toss occasionally.

• Add the teriyaki sauce and BBQ sauce to a small bowl. 
• Stir until well combined.

• Place a pot over medium-high heat with the sesame oil.
• Once hot, add the rice, miso paste and edamame.
• Mix well and fry until warmed through, 4-5 mins.
• Taste and season with salt and pepper, if required.

• Divide the miso edamame brown rice between plates.
• Top with the tonkatsu style crispy chicken.
• Spoon the teriyaki BBQ sauce over the chicken.
• Serve with the pickled carrot and cucumber on the side.