Chicken Katsu Sandwich, Smashed Ranch Avocado
This is crispy chicken, Japanese style, doing the tango with smashed avocado, a la Americana, for a cross culture flavour trend.
Ingredients
Katsu Chicken
-
Chicken thigh fillet 1.5 kg
-
Plain flour 200 g
-
Eggs 6 x
-
Panko bread crumbs 400 g
Smashed Avocado
-
Avocados 2 x
Katsu Sauce
Slaw
-
Carrots 102 g
-
White cabbage 450 g
-
Red onions 100 g
-
Sugar 50 g
-
Rice vinegar 80 ml
To Serve
-
Burger buns 10 x
Preparation
-
Katsu Chicken
- Coat the chicken in flour, egg then breadcrumbs. Fry at 160 degree Celsius until cooked through and golden.
-
Smashed Avocado
- Combine avocado, HELLMAN'S Ranch Dressing and KNORR Lime Powder together and lightly crush. Set aside for use.
-
Katsu Sauce
- Combine KNORR Sakims Teriyaki Sauce and KNORR World Cuisine Chipotle BBQ Sauce together and set aside for use.
-
Slaw
- Shred the carrot, cabbage and onions, combine together, add sugar and rice vinegar.
-
To Serve
- Cut and grill the buns and assemble the sandwich in the following order – bun base, avocado, slaw, chicken, sauce and top bun.
