2 x chicken breast fillets, skinless, sliced in half horizontally
1 x egg
2 tbsp (40 mL) vegetable oil
Cooked medium-grain white rice
To make curry sauce, heat oil in a small saucepan over MEDIUM-HIGH heat. Add onion and carrot and cook, stirring occasionally until browned. Add water and cook for another 1 minute, allowing vegetables to soften. Reduce heat and gradually add curry blocks, stirring constantly until melted and incorporated into a thickened glossy sauce. Set aside and cover to keep warm.
Place vinegar and sugar in a large bowl. Stir until sugar dissolves. Add cabbage and green onion. Toss to combine and set aside.
Prepare chicken as per McCormick Air Fryer Japanese Style Karaage Chicken packet directions. Serve chicken cutlets, with rice and a side of cabbage salad. Drizzle with a generous serve of curry sauce and a sprinkle of extra spring onion.
For a vegetarian option, substitute chicken fillet with 1 ½ cm thick slices of eggplant.