Chicken Katsu Smashed Tacos

In a medium bowl, combine the chicken mince, 2 tbsp of Mingle Japanese BBQ Style Sauce, soy sauce, and optional sriracha; mix thoroughly until the mixture is uniform.

Spread a thin, even layer of the chicken mixture across each tortilla, leaving about a 1 cm border around the edge.

Brush a thin layer of Mingle Japanese BBQ Style Sauce over the raw chicken mixture on the tortillas, then press the panko breadcrumbs firmly into the top so they adhere.

Heat a generous splash of olive oil in a frying pan over medium heat. Place the tacos chicken‑side down and fry for 3–4 minutes until the coating is crunchy and golden. Flip and fry another 2–3 minutes until the chicken is cooked through.

While the tacos are frying, toss the finely chopped green savoy cabbage, finely sliced spring onion, mayonnaise, rice wine vinegar, and 2 tbsp of Mingle Japanese BBQ Style Sauce together in a bowl to make a slaw.

Serve the crispy smashed tacos topped with the cabbage slaw, additional spring onion, an extra drizzle of Mingle Japanese BBQ Style Sauce, and a sprinkle of sesame seeds.