• Boil the kettle. Grate carrot. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. Drain, rinse with warm water and set aside. • Meanwhile, in a shallow bowl, whisk the egg, plain flour and a pinch of salt until combined. In a second shallow bowl, combine panko breadcrumbs, curry powder and olive oil (2tbs for 2 people / 1/4 cup for 4 people). TIP: No air fryer? Leave the oil out of the panko mixture!

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a shallow bowl, whisk the plain flour, a pinch of salt and egg until combined. In a second shallow bowl, combine panko breadcrumbs, curry powder and olive oil (2tbs for 2 people / 1/4 cup for 4 people). • Dip chicken into egg mixture, and then into mixture. Set aside on a plate. TIP: No air fryer? Leave the oil out of the panko mixture!

• Set your air fryer to 200°C. Place crumbed chicken into air fryer basket and cook until golden and cooked through, 12-15 minutes. • Meanwhile, heat a large frying pan over medium heat. Add katsu paste, the brown sugar, water and butter. Cook, stirring, until slightly reduced, 1-2 minutes. TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate. Wipe out frying pan and return to medium heat. Make the sauce as above. TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, in a large bowl, combined shredded cabbage mix, carrot, mayonnaise, a drizzle of rice wine vinegar and the sesame oil. Season to taste. • Slice crumbed chicken. • Divide rapid rice between bowls. Top with chicken, katsu sauce and creamy slaw. Sprinkle with spring onion to serve. Enjoy!