Chicken Tonkatsu Burger with Korean Fries

1. Mix mayonnaise with Fermented Chili Sauce and put the chili mayo in a squeeze bottle.

2. Whisk the eggs in a bowl. Put the wheat flour in another bowl and panko in a third bowl.

3. Season the chicken thighs with Garlic Powder and Lemon Pepper. Dip the chicken in the wheat flour, then the egg and finally the panko. Make sure the chicken is covered by the ingredient in every step. Set aside for now.

4. Cut the cucumber into thin slices and mix with Pickling Spice Mix.

5. Finely shred the carrot, white cabbage, and red cabbage and place in a bowl.

6. Rinse and break the little gem lettuce into smaller pieces.

7. Fry the chicken at 180°C until crispy and thoroughly cooked. Then place the chicken on a rack to keep it crispy.

8. Dress the hamburger buns with the sauce and place the lettuce leaves on top. Then put the fried chicken on the lettuce and top with coleslaw and pickled cucumber. Finish with the bread and serve with fries seasoned with Sesame & Chili Seasoning ground in a coffee grinder or a mortar.

Allergens Sesame, soy, wheat