Ingredients
For the chicken and slaw:
-
Chicken breast, skinless 900.0 g
-
Plain flour 200.0 g
-
Water 400.0 ml
-
Panko Breadcrumbs 400.0 g
-
Ground black pepper 2.5 g
-
Salt 5.0 g
-
Red peppers 100.0 g
-
Red onions 100.0 g
-
White cabbage 400.0 g
-
Carrots 400.0 g
-
Lime 1.0 pc
To serve:
-
Brioche Bun 10.0 pc
-
Baby Gem (torn into small pieces) 2.0 x
Preparation
-
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.
-
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.
