Slice chicken breast into 1cm thick pieces against the grain and place them into a freezer bag. Add sugar and salt, then massage the bag to coat the chicken evenly.

Add sesame oil and curry powder to the bag, then massage again to mix well.

Sprinkle sliced shiso leaves into the bag, spread evenly, and remove as much air as possible before sealing the bag. Freeze for later use.

Defrost the chicken in the refrigerator in the morning before cooking.

Heat a frying pan lined with foil over medium heat. Cook the chicken for 2–3 minutes on each side until fully cooked.