Instructions:

serves 6 Instructions Sauce 1. In a small pan heat the oil & fry the onions & garlic until softened. 2. Add the katsu sauce, 100ml or water & apple. 3. Cook until the veg & apple is soft. 4. (blend with hand blender for improved texture) chicken 1. Make sure the chicken breasts are evenly ‘butterflied’ 2. Mix the flour with garlic powder & 3 pinches of salt. 3. In a separate bowl mix 3 pinches of salt into the breadcrumbs. 4. then panè (breadcrumb) the chicken in the following sequence - flour - egg - breadcrumbs. 5. Deep fry in hot oil (170-180oC) until, floating, crispy & golden. They can be finished or held in the oven to keep warm & crunchy. Ensure they reach 75c internal for 30 seconds (you can cut into the chicken to make sure it is cooked or use a temperature probe, it should read 75cor above) NB* Serve right away with shredded lettuce, wedge of lime, cucumber slices, rice & sauce Ingredients Sauce  veg oil: 20 ml  onion: 1 (finely chopped)  garlic: 2 cloves (finely chopped)  Katsu sauce: 140 ml (from waitrose fruit & veg chiller)  Water: 100 ml  apple: 1 (grated) Chicken  chicken breast butterflied: 6 each  salt: 6 pinches  plain flour: 100 g  garlic powder: 2 g  eggs: 2 each  panko breadcrumbs: 60 g  veg oil: 500 ml Garnish  baby gem lettuce: 1 package (shredded)  lime: 1 each (cut into 6)  cucumber: ½ (sliced)  (cooked rice of choice)