Prep Time
10 Minutes
Cook Time
10 Minutes
Makes
4
Ingredients
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4 Mission Street Tacos
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For the chicken
500g chicken mince
2 eggs, beaten
150g panko breadcrumbs
2 tbsp katsu seasoning
Salt and pepper, to taste
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For the toppings
½ red cabbage, washed and sliced
1 spring onion, sliced
1 cucumber, sliced
5 tbsp Kewpie mayonnaise
1 tbsp sriracha
Sesame seeds, to garnish
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Instructions
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Step 1
In a medium mixing bowl, combine the mince, katsu seasoning and salt and pepper.
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Step 2
Shape the mixture into 4 even-sized balls.
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Step 3
Place a ball in the centre of each taco. Using your fingers or a spatula, gently press the chicken mixture and evenly spread across the surface of the taco.
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Step 4
Using a cooking brush, lightly coat an even amount of the egg wash onto the meat side of the taco to create a sticky base.
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Step 5
Sprinkle panko breadcrumbs over each taco and lightly press them into the meat to ensure they are stuck on.
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Step 6
Heat a good drizzle of olive oil in a large, non-stick pan. Once heated, place the taco meat side down into the pan and press firmly to really ‘smash’ them. Cook for 2-3 minutes, until the panko breadcrumbs become golden brown and chicken is cooked.
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Step 7
Carefully flip the taco and cook the other side for a further 1-2 minutes until crispy. Remove from the pan and repeat with the rest of the prepared tacos.
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Step 8
In a small bowl, combine the Kewpie mayonnaise and Sriracha to create the mayonnaise sauce.
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Step 9
On the chicken side of each taco place some of the prepared chopped cabbage and sliced cucumber along the middle and drizzle the mayonnaise sauce on top.
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Step 10
Garnish with chopped spring onion and sesame seeds. Serve and enjoy!
