JAMIE'S CREOLE CHICKEN KATSU

Peel and thinly slice the onion, carrot and rainbow radishes, peel and dice the diakon radish into 1cm cubes. Throw the veg, crushed ice and salt into a large bowl and mix well. leave to stand for an hour before rinsing and draining the veg thoroughly.
Add the vinegar, sugar, shichimi togarashi and mustard seeds to a large saucepan on a high heat, allow to boil before dumping in the drained veg and taking off the heat. Transfer into a bowl, cover and allow to cool.
For the creole sauce, peel and finely dice the onion and garlic. De-seed the pepper and dice them and the celery into 1/2cm cubes. Pour the oil into a medium saucepan, put it over a medium heat and throw in the onions, pepper and celery. Fry for 10 minutes, until it all begins to soften. Add the garlic, cayenne, thyme and bay leaves and fry for another 2-3 minutes, until it's fragrant.
Add the tinned tomatoes, chicken stock and the hot sauce. Season with salt and a generous amount of pepper. Bring the sauce to a boil and then turn the heat down to low and simmer for 20-25 minutes, until the sauce thickens a little. Stir the butter into the sauce until it melts and is incorporated.
Rinse your rice thoroughly under cold water for a full minute - this is really crucial to stop it going gummy when it cooks. When it has drained, tip it into a small saucepan along with 330ml of water, the vinegar, sugar and a heavy pinch of salt.
Place the pan over medium heat and bring it to a simmer. Put a tight-fitting lid on and turn the heat to it's lowest setting. Keep it on the heat for 10 minutes then remove and leave it to sit with the lid still on for a further 10 minutes.
Place the 1 chicken breast at a time between 2 sheets of Cling Film. Use a rolling pin to bash the breasts until they're an even 1cm thick all over.
Rub the flattened chicken breasts with salt. Grab 3 mixing bowls. Tip the flour into a bowl, mix the panko and both sorts of sesame seeds in another bowl and beat the eggs in a third bowl.
Coat the chicken breasts in the flour and shake off any excess. Transfer them to the eggs and coat them, letting any excess drip off again. Finally, coat in the breadcrumbs/sesame mix.
Pour the vegetable oil into a deep frying pan and put it over a high heat. Carefully lower in the breaded chicken breasts and fry for 5-7 minutes, until the breadcrumbs are golden on one side. Carefully flip and repeat on the other side, until the breadcrumbs are golden all over and the chicken is cooked through.
Finely chop the parsley and finely slice the spring onions, stir them into the creole sauce. Lighty toast then blend the nori sheets to a fine powder and liberally dust it over the cooked chicken with plenty of salt.
Pile the rice onto your plates. Slice the chicken and arrange it next to the rice then ladle over plenty of creole sauce. Add a small pile of pickles to each plate and serve. Serves 4