Freeze the Katsu Curry Sauce into small finger sized silicon moulds.
Cut the chicken at the thickest part with a sharp knife to form a pocket without puncturing the surfaces of the chicken
Place a frozen finger of katsu sauce into each chicken pocket.
Coat each one in flour, then beaten egg, then the bread crumb mix. You can now freeze these until service
Deep fry the chicken for 2 mins then bake in the oven at 180c for 16 mins.
To make the coconut katsu sauce – sweat the shallot, ginger, lemon grass, garlic and chilli in a little oil.
Add the coconut milk and katsu sauce and simmer for 2 mins. Add the basil, mint and coriander and then add the lime juice. Season to taste with soy sauce.
Season the chicken to taste and serve with hot katsu sauce and the coconut curry sauce.
