Name: Chicken Katsu Sandwich with Ranch Sauce
Yield: 10
Ingredients: 1500.0g Chicken thigh fillet; 200.0g Plain flour; 5.0pc Eggs; 25.0g Knorr Professional Chicken Stock Powder (6x1kg); 400.0g Bread crumbs, panko; 100.0ml Hellmann’s Real (4x4L); 10.0g Mix Herbs; 10.0g Fresh dill fine chopped; 5.0g Knorr Professional Lime Seasoning (24x400g); 200.0g Knorr Tomato Ketchup (4x4kg); 200.0g Knorr Professional Barbecue Sauce (12x800g); 25.0g Oyster, sauce; 100.0g Carrots julienne; 450.0g White cabbage julienne; 100.0g Red onion, sliced; 50.0g Sugar; 75.0ml Rice vinegar; 10.0pc Burger buns; 0.0ml Rafhan Corn Oil (1x16L)

This is crispy chicken, Japanese style, doing the tango with smashed avocado, a la Americana, for a cross culture flavour trend.

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Preparation

Katsu Chicken:
- Coat the chicken in flour, egg (beaten with Knorr Professional Chicken Stock Powder) then breadcrumbs. Fry at 160℃ until cooked through and golden.
Ranch Sauce:
- Combine mashed avocado, Hellman's Real Mayonnaise, mixed herbs, fresh dill and Knorr Professional Lime Seasoning together and lightly fold. Set aside for use.
Katsu Sauce:
- Combine Knorr Tomato Ketchup, Knorr Professional Barbecue Sauce and Oyster Sauce in a bowl and set aside.
Slaw:
- Shred the carrot, cabbage and onions, combine together, add sugar and rice vinegar.
To Serve:
- Cut and grill the buns, assemble the sandwich in the following order – bun base, ranch sauce, slaw, chicken, sauce and top bun.

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Chicken Katsu Sandwich with Ranch Sauce

Ingredients

Katsu Chicken:

Ranch Sauce:

Katsu Sauce:

Slaw:

To Serve:

Preparation

Katsu Chicken:

Ranch Sauce:

Katsu Sauce:

Slaw:

To Serve:

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Chicken Katsu Sandwich with Ranch Sauce

Ingredients