Katsu Chicken Brioche Burger
Katsu inspired burger, with panko breaded chicken and ginger slaw.
Poultry
Main courses
Ingredients
Katsu Chicken Brioche Burger
−
+
£22.78
For the chicken and slaw:
Chicken breast, skinless
/g
900.0 g
0%
Plain flour
/g
200.0 g
0%
Water
/ml
400.0 ml
0%
Panko Breadcrumbs
/g
400.0 g
0%
Ground black pepper
/g
2.5 g
0%
Salt
/g
5.0 g
0%
Red peppers
/g
100.0 g
0%
Red onions
/g
100.0 g
0%
White cabbage
/g
400.0 g
0%
Carrots
/g
400.0 g
0%
Lime
/pc
1.0 pc
0%
HELLMANN'S Real Mayonnaise 10L
/ml
250.0 ml
0%
To serve:
Brioche Bun
/pc
10.0 pc
0%
Baby Gem (torn into small pieces)
/x
2.0 x
0%
Knorr Professional Blue Dragon Katsu Sauce 2.2L
/ml
400.0 ml
0%
/
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.
