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