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Make the Katsu sauce: Combine ketchup, Worcestershire, soy, honey, curry powder, and Angus & Oink seasoning in a small pan. Add a splash of water to thin it out and gently heat until glossy.
Assemble the smashed tacos: Season chicken mince with 1 tsp Angus & Oink seasoning, salt & pepper. Take a small ball of mince (about 50g) and press it onto the center of a tortilla so it forms a thin, even layer. Brush or dab the chicken side with beaten egg, then press panko breadcrumbs (mixed with 1 tsp Angus & Oink seasoning) firmly onto the chicken side.
Prepare the cabbage: Toss shredded cabbage with rice wine vinegar, honey, and soy sauce. Set aside to lightly pickle.
Cook the tacos: Heat a drizzle of neutral oil in a non-stick pan over medium heat. Place each taco panko side down and fry for 3–4 minutes until golden and crispy. Flip and toast the tortilla side briefly until lightly browned.
Assemble and finish: Top each taco with the dressed cabbage, drizzle with katsu sauce, and scatter over spring onions, sesame seeds, and a pinch of flaky sea salt.