INGREDIENTS
Chicken
800g Chicken Breast (Skin on)
50ml KNORR CONCENTRATED LIQUID STOCK
Viet Slaw
20 g Coriander
20g Vietnamese Mint
20g Shallotts
20g Carrott Shredded
3g KNORR LIME POWDER
Chilli Jam Mayo
200g HELLMANN'S REAL MAYONNAISE
40g KNORR THAI SWEET CHILLI JAM
300g Lettuce (Shredded)
10 Brioche or Milk Buns (Halved)
METHOD
Chicken
- Char grill chicken breast. Finish roasting in the oven until cooked through.
- Remove the skin and deep fry until crispy, chop into small pieces.
- Shred the chicken with a fork and add KNORR CONTRATED LIQUID STOCK, set aside for use.
Viet Slaw
- Combine coriander, mint, shallots and carrots together, season with KNORR LIME POWDER.
Chilli Jam Mayo
- Combine HELLMANS REAL MAYONNAISE and KNORR THAI SWEET CHILLI JAM together.
To Serve
Grill the buns and all all the ingredients, including lettuce and chopped chicken skin for crunch, serve with assorted vegetable crisps and lime salt.
CHEFS TIP For a touch of chilli, add some fine sliced fresh jalapenos.