Chicken Katsu Burger with Kumara Fries

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Toss kumara with chilli flakes and a drizzle of olive oil on prepared tray and season with salt. Cook for about 15 minutes, until golden and crispy. When fries have 4 minutes cook time remaining, add brioche buns to tray cut-side-up. Bake for 3-5 minutes until warmed through and golden.
2. Pat chicken dry with paper towels, trim off excess fat, and cut into 2cm strips. Place seasoned flour in a bowl, whisk egg and milk with a fork in a second bowl and place panko breadcrumbs in a third bowl. Coat each chicken piece first in flour, then egg, then crumbs, shaking off excess as you go.
3. Heat a drizzle of oil in a large fry-pan (preferably non-stick) on low-medium heat. Fry crumbed chicken for about 3 minutes each side until golden brown and cooked through, adding more oil as needed. If crumb starts to burn, reduce heat.
4. While chicken cooks, whisk katsu sauce and cornflour in a small pot and bring to the boil on medium heat. As soon as it boils, reduce to simmer and cook for about 1 minute until slightly thickened. Remove and set aside.
5. While chicken cooks, prepare slaw. Finely slice red onion and spring onion, roughly chop spinach and combine in a medium bowl along with remaining slaw ingredients, season to taste with salt and pepper. Set aside.
6. To serve, place a spoonful of slaw on bottom half of each bun, top with chicken katsu, drizzle with a generous amount of katsu sauce and finish with top of bun. Serve kumara fries, extra chicken and slaw on the side