Crispy Chicken Katsu

Wash and dry all produce. On a foil-lined baking sheet, toss the sweet potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 22-23 min.

In a medium pot, bring 2 2/3 cups salted water to a boil. Thinly slice the green onions. Juice the lemon. In a small bowl, mix 6 pkg mayo with 2 tbsp lemon juice. Carefully slice into the centre of each chicken breast – parallel to cutting board – leaving 1-inch intact on the other end. Open up the chicken like a book.

Meanwhile, add the rice to the boiling water. Reduce the heat to medium-low. Cover with a lid, and cook until the rice is tender and the water has been absorbed, 12-14 min.

Meanwhile, pour the panko into a shallow dish. Pat the chicken dry with paper towel. Season with salt and pepper. Coat each piece of chicken with the remaining 6 pkg mayonnaise, then dip both sides in the panko, pressing gently so it sticks. Transfer to a plate.

Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the chicken. (Cook in batches if necessary.) Pan-fry until golden-brown and cooked through, 4-5 min per side. (TIP: Cook to a minimum internal temperature of 175°F.) Transfer to a paper towel-lined plate.