Chicken Nugget Katsu Sliders

Ingredients

• 8 ITC Master Chef Crunchy Chicken Nuggets
• 8 mini slider buns
• 1 cup shredded cabbage and carrot slaw
• 3 tbsp mayonnaise
• 2 tbsp tomato ketchup
• 1 tbsp soy sauce
• 1 tsp Worcestershire sauce (optional)
• 1 tsp honey
• Butter for toasting buns

This recipe uses ITC Master Chef Crunchy Chicken Nuggets 450g

Method

1. Air fry the nuggets at 180°C for 8-10 minutes until golden and crisp.
2. Whisk ketchup, soy sauce, Worcestershire sauce and honey into a quick katsu-style sauce.
3. Mix the slaw with mayonnaise and a pinch of salt.
4. Halve and butter-toast the slider buns on a hot pan.
5. Layer each bun with slaw, a hot nugget and a generous drizzle of katsu sauce. Cap and skewer with a toothpick.
6. Serve immediately while the nuggets are crisp.