Combine the Fountain Soy Sauce, Fountain Hot Chilli Sauce, oil, sugar, and cumin in a shallow dish. Add the cutlets and turn to coat. Cover and place in the fridge for 2 hours to marinate. Remove from marinade and pat dry.
Preheat a char-grill or bbq grill to medium-high. Cook the cutlets for 3 minutes each side or until cooked with your liking. Serve with roasted jacket potato with crème fraiche and extra chilli sauce.