Method
Carefully cut through each chicken fillet lengthways, to give four 2 thin pieces of chicken breast. Crack the eggs into a bowl and beat lightly. Mix the rice flour with the panko crumbs, then spread this mixture out on a plate or shallow tray. Working with one piece of chicken at a time, dip it into the beaten egg, then in the panko mix, turning the meat to ensure it is evenly coated. Transfer to a clean plate, then repeat with the other pieces of chicken breast. Wash your hands, then make a slaw; shred the cabbage as finely as you can, then cut the carrots into extra-thin matchsticks (a julienne or speed-peeler is really useful here), and thinly slice all but two of the spring onions. Put the yoghurt, curry powder and sweet chilli sauce into a large mixing bowl and stir well, then add all the prepared veg and toss together until lightly coated with dressing. Season to your taste with salt and pepper, then set aside. To cook the burgers, place a large frying pan over a medium-high heat and add 2 tbsp of oil. When the oil is hot, add the breadcrumbed chicken and cook for 3-4 minutes per side, or until golden and cooked through (you may need to do this in batches, depending on the size of the pan, adding more oil if needed). While the chicken cooks, slice the remaining spring onions thinly on the diagonal, slice the radishes as paper-thin as you can, and cut the burger buns in two. When the burgers are ready, sit each of them on the bottom half of a bun and add a good spoonful of slaw, then sprinkle over the sliced onion, radishes and sesame seeds before putting on the bun ‘lids’. Serve straight away, with any leftover slaw alongside.