Katsu Chicken Burger with Tonkatsu Sauce & Slaw

Slice the cabbage and spring onion finely. Grate the carrot. Hold a sharp knife along the side of the chicken and using a sawing motion, slice through each chicken breast so you are left with two thinner pieces of chicken from each breast.

Tip! If you have a mandolin you can use that to get super fine crunchy slaw.

Place the flour into a bowl, mix egg with 2 Tbsp of water and season with salt and pepper into another and crumbs into a third bowl as your crumbing station. Dip the chicken pieces first into the flour, then the egg. Finally, dip into the crumbs, pressing firmly on both sides, ensuring the chicken is fully coated.

Heat a large frypan over medium heat, add 2 Tbsp of oil and gently lay the chicken pieces in the pan. Fry on both sides for 3-4 minutes until golden, crunchy and cooked through. Drain on paper towel.

Meanwhile, add ¹⁄₂ the mayonnaise to the bowl of cabbage, carrot and spring onion. Mix well to combine and season to taste. Cut the buns in ¹⁄₂ and toast lightly in the pan.

Plate the bottom of the buns on serving plates. Spread the remainder of the mayonnaise over the base of the bun, top with two pieces of chicken and the slaw. Spread the tonkatsu sauce on the underside of the top half of the buns and add to your burger. Now sit back and enjoy!

Tip! If you have any leftover slaw it will be lovely with some grilled chicken or in a sandwich for lunch tomorrow.

Slice the cabbage and spring onion finely. Grate the carrot. Hold a sharp knife along the side of the chicken and using a sawing motion, slice through each chicken breast so you are left with two thinner pieces of chicken from each breast.

Tip! If you have a mandolin you can use that to get super fine crunchy slaw.

Place the flour into a bowl, mix egg with 2 Tbsp of water and season with salt and pepper into another and crumbs into a third bowl as your crumbing station. Dip the chicken pieces first into the flour, then the egg. Finally, dip into the crumbs, pressing firmly on both sides, ensuring the chicken is fully coated.

Heat a large frypan over medium heat, add 2 Tbsp of oil and gently lay the chicken pieces in the pan. Fry on both sides for 3-4 minutes until golden, crunchy and cooked through. Drain on paper towel.

Meanwhile, add ¹⁄₂ the mayonnaise to the bowl of cabbage, carrot and spring onion. Mix well to combine and season to taste. Cut the buns in ¹⁄₂ and toast lightly in the pan.

Plate the bottom of the buns on serving plates. Spread the remainder of the mayonnaise over the base of the bun, top with two pieces of chicken and the slaw. Spread the tonkatsu sauce on the underside of the top half of the buns and add to your burger. Now sit back and enjoy!

Tip! If you have any leftover slaw it will be lovely with some grilled chicken or in a sandwich for lunch tomorrow.