• Prepare Wagamama Salad Dressing following the recipe linked to in the box above. Set aside. (This step can be done in advance. Store sauce in an airtight container in the refrigerator for up to a week. Use remainder on other salads or as a dipping sauce for Asian foods.)
• Prepare Wagamama Katsu Curry Sauce following the recipe linked to in the box above. Set aside. (This step can be done in advance. Store sauce in an airtight container in the refrigerator for up to 3 days.)
• Place flour, eggs and breadcrumbs in 3 separate shallow bowls. Set aside.
• With a sharp knife, cut each chicken breast almost in half and open it out like a book (Butterflied).
• Place both breasts, opened, between two pieces of clingfilm. Bash with a rolling pin to flatten to about 1/4 to 1/3-inch thick.
• Dip each chicken breast first in the flour, then the egg and finally the breadcrumbs, ensuring each breast is coated well and fully.
• Place the oil in a medium saucepan. Place over medium-high heat.
• When oil is hot and shimmering, place 1 coated breast in saucepan and deep fry for 3 - 4 minutes on each side. Transfer to a paper towel-covered plate to drain. Repeat with second breast. Set aside and keep warm.
• Prepare rice following the Wagamama Perfect Rice Recipe and Technique linked to in the box above, or according to package instructions.

To Serve

• Reheat Wagamama Katsu Curry Sauce, if needed.
• Spoon a portion of rice onto 2 serving plates.
• With a sharp knife, slice the deep-fried chicken breasts into strips at an angle and arrange on top of the rice.
• Ladle prepared curry sauce over chicken and rice.
• Place 1/2 cold salad leaves on each plate, on the side. Add a bit of pickled radish atop leaves. Drizzle with dressing, to taste.
• Serve immediately.