Katsu Buttermilk Chicken Burger
Buttermilk panko crumbed chicken fillets, sweet chilli coleslaw, warm katsu sauce
Preparation and method
Preparation:
Mix the coleslaw with chilli jam
Method:
- Cook the burger in a deep fat fryer at 180oC for approx 4-5mins or until core temp is reached - drain
- Add the fries to the fryer and cook for 2mins - drain
- Toast the cut side of the brioche bun, warm the katsu sauce in a microwave for approx 30secs
- Assemble the burger on the toasted bun: mayonnaise, coleslaw, chicken fillets, katsu sauce
- Serve on your chosen serving plate with the fries