Beijing Chicken and Guacamole Toast

Try this dish because it transforms a simple chicken sandwich into a gourmet experience. The crispy chicken, creamy avocado, and tangy-spicy sauce create layers of flavour, while sourdough bread and fresh veggies add balance and crunch.

INGREDIENTS

1 chicken boneless thigh
1 tablespoon garlic, minced
1 tablespoon ginger, minced
2 tablespoons soy sauce
2 tablespoons coriander leaves, chopped
1 egg
1 cup panko bread crumbs
2 tablespoons spring onions, chopped
2 tablespoons Sriracha sauce
2 tablespoons sweet chili sauce
1 tablespoon chili flakes
2 tablespoons mayonnaise
1 small piece lemongrass
1 tomato, sliced
1/2 avocado
1 lemon, juiced
2-3 lettuce leaves
1 slice sourdough bread
2 tablespoons sesame seeds
Cream cheese, as needed
8-10 potato wedges
Salt to taste

METHOD OF PREPERATION

Fry the ready-to-cook breaded chicken thigh until golden brown and crispy, then set aside. In a bowl, mix together Sriracha, sweet chilli sauce, chilli flakes, mayonnaise, chopped spring onions, and finely minced lemongrass to create a spicy, creamy sauce. Lightly toast the sourdough bread slice and spread with cream cheese. Layer it with lettuce leaves, tomato slices, avocado, and the crispy fried chicken, then drizzle generously with the prepared sauce. Sprinkle sesame seeds on top and finish with a squeeze of fresh lemon juice. Serve hot with crispy potato wedges on the side for a wholesome and flavorful meal.