The curried Comté panko crumb makes for some pretty epic fried chicken. When I tested this recipe, the plate was attacked when the kids got home and fingers licked clean! Such a crowd pleaser.

1. Bash the chicken thigh fillets out on a board to even out the thickness a little. Mix the panko breadcrumbs, Comté and curry powder together. Whisk the eggs with the soy. Lightly salt the chicken fillets, dip each fillet into the soy egg mix then press into the curried Comté panko breadcrumbs until well coated.
2. Air fry the chicken at 200 for 20 minutes. Meanwhile prep all your veg. I like to pickle the red onions and ginger with the juice of half the lime, salt and sugar. Then mix the carrot and cabbage with the rest of the lime juice and some salt. Steam the bao buns as per packet instructions and make the curry sauce as per packet instructions.
3. Cut each fried chicken fillet in half and stuff each bao bun with some veg, a chicken piece, a spoon of katsu sauce and a sprinkle of sesame seeds, spring onions and pickled red onions.