In a large bowl, mix together Panko breadcrumbs with salt and pepper to season. Place flour in a separate bowl and whisk eggs in another separate bowl. Dip chicken pieces in flour to coat, then dip in egg wash and then toss in seasoned Panko Breadcrumbs, until completely coated. Transfer coated chicken to a lined baking tray, spray with a few sprays of olive oil, then bake for 20-25 mins, until crispy.

In a small bowl, mix together all Zingy Sriracha Mayo ingredients.

For the curry rice, grate your garlic cloves and ginger (this is so much faster than chopping!) and make sure your pak choi is sliced and ready to go.

Follow the instructions on the back of your Tilda’s Limited Edition Katsu Curry Rice packet to cook in the microwave. Whilst the rice is in the microwave, heat oil in a pan or wok, add ginger and garlic and sautee for 1 min, then stir in cooked Tilda rice as well as Pak Choi and lightly stir fry for 2-3 mins.

Now you’re ready to plate up! If you want to create a rice dome like we have, then add your rice to a small bowl pressing down when its full so it is compact, then flip out on your plate. Put a big spoonful of the sauce on the side, and your crispy chicken bites on top and enjoy.