Step 1

Slice the buns (if using) and spread both sides with the vegan mayo.

Step 2

Place the shredded cabbage in a small bowl and dress with the lemon juice.

Step 3

Place a vegan chicken fillet on a piece of baking parchment and fold over to cover. Use a rolling pin to gently tap the fillet until it has flattened into a slightly larger piece. Repeat with the second fillet. If using my vegan chicken recipe, tofu or oyster mushrooms, skip this step.

Step 4

In a medium bowl, whisk together the plain white flour, cornflour and fine sea salt. In a separate medium bowl whisk together the vegan yoghurt, plant milk and sriracha. In a third medium bowl place the panko breadcrumbs.

Step 5

Place a fillet in bowl 1 with the flour mixture. Make sure it's completely covered on both sides, flipping as necessary.

Step 6

Remove the fillet from bowl 1 and dunk in the yoghurt mixture in bowl Again, flip the fillet to make sure it's coated on both sides.

Step 7

Finally, dunk the fillet in bowl 3 with the panko breadcrumbs. Scoop breadcrumbs over the top to coat before flipping and patting gently into the breadcrumbs to ensure it's fully coated.

Step 8

Set the coated fillet aside on a plate and repeat the process with the second fillet.

Step 9

Place a medium, non-stick frying pan or cast-iron skillet over medium heat and add the vegetable oil. Once hot, carefully lower the fillets into the oil - they should sizzle immediately. Fry for roughly 3-5 minutes on each side or until golden brown and crispy.

Step 10

Remove from the frying pan and place on a piece of kitchen roll to catch any residual oil.

Step 11

Divide the shredded cabbage between the two buns.

Step 12

Transfer each fried fillet to the prepared buns then top immediately with tonkotsu sauce. Close the sandwich and serve.