Katsu Chicken Brioche Burger
Ingredients
For the chicken and slaw:
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Chicken breast, skinless 900 g
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Plain flour 200 g
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Water 400 ml
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Panko Breadcrumbs 400 g
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Ground black pepper 2.5 g
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Salt 5 g
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Red peppers 100 g
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Red onions 100 g
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White cabbage 400 g
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Carrots 400 g
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Lime 1 pc
To serve:
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Brioche Bun 10 pc
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Baby Gem (torn into small pieces) 2 x
Preparation
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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.
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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.
