Chicken Katsu Curry Bao

• Meanwhile, in a small bowl, mix together the honey, aioli and korma paste.
• Trim the carrot and halve lengthways (no need to peel). Chop into 1cm wide, 5cm long batons.
• Halve the chilli and discard the core and seeds. Finely chop.
• Bash the unopened sachet of peanuts with a pot or rolling pin.

• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, add the broccolini and carrots and fry until starting to char, 3-4 mins.
• Add a splash of water and cover with a lid or some foil. Cook until tender, 4-5 mins.
• Transfer the veg to a bowl. Toss with sweet Asian sauce and half the chopped chilli (use less if you don't like spice).
• Season to taste with salt and pepper. Set aside and cover to keep warm.

• Beat one egg (double for 4p) in a bowl.
• In another bowl, season the breadcrumbs with salt and pepper.
• Wipe and return the pan to high heat with 2cm oil.
• Season the chicken with salt and pepper.
• Toss the chicken first in egg then breadcrumbs. Ensure it's well coated. IMPORTANT: Wash hands and equipment after handling raw chicken.

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

• Fry the chicken until golden and cooked through, 6-8 mins. Turn every 2-3 mins.
• Transfer to a plate lined with kitchen paper. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Place the bao on a plate (three at a time). Microwave covered for 1 min.

TIP: Don't have a microwave? Boil 2cm of water in a pot. Pop a colander lined with a baking sheet on top. Place 3 bao at a time on the baking sheet. Cover and steam, 3-4 mins.