For the chicken and slaw:

To serve:


  1. For the chicken and slaw:

    • Cut the chicken breasts in half lengthways.
    • Pane the chicken using a slurry of plain flour and water then panko seasoned with the salt and pepper.
    • Zest and juice the lime and mix with HELLMANN'S Real Mayonnaise then add in finely sliced cabbage, red onions, peppers, carrots and KNORR Professional Ginger Puree to make the slaw.
  2. To serve:

    • Deep fry the chicken at 175c until cooked.
    • Heat the KNORR Blue Dragon Katsu Sauce and keep warm.
    • Cut the brioche buns in half then toast.
    • Top with lettuce, slaw, chicken and the Katsu sauce top with the burger bun and skewer. Serve with skin on seasoned fries.
Chef Inspiration