Crunchy Korean Chicken Brioche Burger

• 4 Tip Top^® brioche style buns
• Korean BBQ sauce
• ½ cup sliced shallots

Crunchy Chicken

• 4 chicken breast fillets
• 1 and ½ cups panko crumbs
• 1 and ½ cups oats, blended
• 2 tablespoons butter, melted
• 1 large egg
• 1 teaspoon milk
• salt & pepper
• chicken salt

Kimchi Slaw

• 250g Kimchi, pureed
• 1 bag of slaw mix
• 2 tablespoons Kewpie mayonnaise
• Optional Additions of: coriander, mint and Vietnamese mint leave

1. Mix the kimchi, slaw and kewpie mayonnaise together and set aside.

2. Preheat oven to 200ºC. Season chicken breast with salt, pepper and chicken salt, front and back.

3. Mix egg and milk in a bowl. Blend oats then mix with breadcrumbs and butter (add more chicken salt to taste). Dip chicken into egg and milk mixture and roll in the oat-crumb crust to coat.

4. Bake for 30 mins or until golden.

5. Butter both halves of the buns and grill.

6. Spread the buns generously with slaw, top with chicken, BBQ sauce and sliced shallots. Complete with bun tops.