CHICKEN KATSU UDON NOODLE PANANG CURRY

Instructions

1. Make the Katsu - Slice each chicken breast into half lengthways (mine were really large so I got 3 slices from each)
2. Set up an assembly line with 3 wide bowls, one containing the flour, one with beaten egg and one with breadcrumbs
3. Add 1 tsp garlic powder, some salt and pepper to both the flour bowl and the breadcrumb bowl, combine well
4. Cover each chicken slice with the flour mixture first, shake to remove excess, then dip in the beaten egg and finally press firmly into the breadcrumbs
5. Heat the oil to 180C
6. Carefully lower the chicken slices into the oil and fry until golden and crisp all over turning in the oil to make sure all sides are evenly cooked, about 4 minutes in total
7. Remove from the oil and drain on kitchen paper, set aside
8. Tip the contents of the ROI THAI Panang curry into a saucepan, bring to the boil, then pour in the coconut milk and stock
9. Once boiling, add the cooked udon noodles and lime juice
10. Slice the chicken and assemble bowls with ladles of hot Panang curry noodles, chicken, veggies and a jammy egg
11. Garnish with lime wedges, spring onions and sliced red chillis
12. Slurp it up and enjoy!