Pickled Cucumber
70g cucumber, sliced thinly
80ml white wine vinegar
20ml water
salt, sugar and pepper to taste
Sesame Slaw
150g red cabbage, thinly sliced
45ml mayonnaise (of your choice)
3ml toasted sesame oil
5ml white sesame seeds
salt and pepper to taste
Garlic, Chilli & Onion Crunch Mayo
120ml mayonnaise (of your choice)
30ml TPC Garlic, Chilli & Onion Crunch (Chef’s Suggestion: measure with the heart)
4 Sesame Buns (bread of your choice)
25g butter
4 Crumbed Chicken Breasts
vegetable oil for frying (Optional: Cook the chicken in your trusty air fryer)
Pickled Cucumber
Place the cucumbers in a glass or plastic container along with the vinegar, water, and seasonings.
Make sure that the cucumbers are covered by the vinegar mixture.
Set aside while you prepare the other elements.
Tip: Drain from the pickling liquid before use.
Sesame Slaw
Place the thinly sliced cabbage, mayonnaise, sesame oil and sesame seeds in a mixing bowl.
Stir to combine. Ensure that all the cabbage is coated with the sauce.
Season to taste and set aside.
Garlic, Chilli & Onion Crunch Mayo
In a bowl, combine the mayonnaise and TPC Garlic, Chilli & Onion Crunch and stir to combine. Set aside.
Cut open the sesame buns.
Heat the butter over medium heat in a pan. Toast the buns until golden brown.
Set aside while you cook your chicken.
In a large frying pan, heat up vegetable oil over medium heat. The oil should cover the base of the pan.
When the oil is hot, place the chicken breast in the pan. Fry the crumbed chicken breasts until golden brown, gently shaking the pan occasionally, for approximately 4 minutes.
Carefully turn the chicken over and cook on the other side for a further 4 minutes, or until cooked.
If the chicken is browning too quickly, lower the heat.
Remove from the pan and place on a paper towel.
For air fryer cooking, follow the instructions on the packaging.
Assembly
Spread a good amount of Garlic, Chilli & Onion Crunch mayo on teach toasted sesame buns.
Divide the sesame slaw between the 4 buns.
Place a piece of golden-brown chicken on each bun.
Garnish with some of the pickled cucumbers.
Enjoy!
Chef’s Tip: Fancy making your own crumbed chicken – you can use breadcrumbs or panko crumbs. Season the crumbs with The Pantry Co. Rosemary Finishing Salt for some extra flavour.
