1 chicken breast per person
1 egg, beaten
Japanese sticky rice
Furikake of choice (I have used wasabe sesame seeds here)
Japanese curry block
Sunflower or other tasteless oil
1. Put each chicken breast into a plastic bag and beat with a tenderiser hammer or something else heavy (I use a rolling pin) until the chicken is flat and even.
2. Put the rice on to cook as per the instructions (usually it is 1 1/2 cups of water to 1 cup of rice, cooked with the lid on for 10 minutes, and then left switched off with the lid on for 10 minutes).
3. Coat the chicken in cornflour, coat in the beaten egg and then coat in the panko breadcrumbs.
4. In a large frying pan put enough oil to be able to fully immerse the chicken. Whilst it is warming put the oven on to 180 degrees C to heat.
5. Put the chicken breast into the oil when it is hot enough to turn bread golden within 30 seconds, and cook until golden brown. Remove when it is golden and put on kitchen paper to remove the excess oil. Put into the oven to complete the cooking (this will take approximately 15 minutes, depending on how thick the chicken is).
6. Whilst the chicken is cooking through in the oven, make the curry sauce according to the instructions on the curry block (I used S+B golden curry block).
7. To serve, cut the chicken into slices and plate. Fill a small bowl or dish with sticky rice, press down lightly and then demould onto the plate. Put curry sauce on the chicken, and dress the rice with the furikake and pickled ginger.
Serve with an iced plum wine and soda.