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Katsu Chicken

  • Chicken thigh fillet 1.5 kg
  • Plain flour 200 g
  • Eggs 6 x
  • Panko bread crumbs 400 g

Smashed Avocado

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
  1. Katsu Chicken

    • Coat the chicken in flour, egg then breadcrumbs. Fry at 160 degree Celsius until cooked through and golden.

  2. Smashed Avocado

    • Combine avocado, HELLMAN'S Ranch Dressing and KNORR Lime Powder together and lightly crush. Set aside for use.

  3. Katsu Sauce

    • Combine KNORR Sakims Teriyaki Sauce and KNORR World Cuisine Chipotle BBQ Sauce together and set aside for use.

  4. Slaw

    • Shred the carrot, cabbage and onions, combine together, add sugar and rice vinegar.

  5. To Serve

    • Cut and grill the buns and assemble the sandwich in the following order – bun base, avocado, slaw, chicken, sauce and top bun.

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