1-2red chilli peppercut into pieces (use 2 if you have a high heat tolerance!)
2clovesgarliccut into pieces
To serve:
12mini slider buns
Ready made coleslaw
Sliced purple onion or pickled red onion
Chopped parsley
Instructions
Prepare the sauce:
Add all sauce ingredients to a food processor and blend until smooth.
Transfer to a small saucepan and bring to a boil. Boil for 3 minutes, stirring constantly. Place in a heat proof container and set aside, or refrigerate for up to one week.
Prepare the chicken:
Lay out three shallow bowls. In one, add cornstarch and season with salt, pepper, and garlic powder. In another add panko. In the third, whisk the eggs with sweet chilli sauce.
Dredge each chicken cutlet in cornstarch mixture first, then in egg, and coat with panko.
Heat 1-2 inches of oil in a fry pan and fry cutlets until golden, about 2-3 minutes per side. Remove to a paper towel or rack to drain. Slice each cutlet in half so they fit with a bit of overhang onto the mini slider buns.
Serve:
Slice open slider buns and top each with a chicken cutlet. Top with coleslaw, purple onions, and a generous drizzle of lava sauce. Sprinkle chopped parsley or add a full small parsley sprig to each sandwich. Add the second half of the bun and secure each slider with a decorative toothpick. Serve immediately.