Smashed Japanese Chicken Katsu Tacos

Directions

1. In a small bowl, thoroughly combine your chicken mince with 1 tsp of Japanese BBQ sauce.

2. Divide the chicken mixture in half. Take two mini tortillas and spread half of the chicken mince evenly across the entire surface of each tortilla, pressing it down flat.

3. Lightly brush the chicken layer with a little whisked egg, then generously sprinkle the panko crumbs over the top, pressing them gently into the chicken so they stick.

4. Heat a splash of olive oil in a frying pan over medium heat. Place the tortillas in the pan, chicken-side down first, and cook for 2–3 minutes until the chicken is cooked through and the panko is perfectly golden.

5. Carefully flip the tacos over onto the tortilla side and cook for a further 1–2 minutes until beautifully crisp.

6. Remove from the pan and load each taco up with a handful of fresh shredded cabbage, an extra drizzle of Japanese BBQ sauce, and a scatter of sliced spring onions.