Slice the chicken into schnitzel-style pieces and season generously with Street BBQ Japanese.

In a bowl, combine flour, milk, salt and another shake of Street BBQ Japanese until smooth. Dip each chicken piece into the batter, then into the breadcrumbs. Let the crumbed chicken rest for a few minutes so the coating sticks.

Place chicken into the air fryer at 180°C for 8 minutes, or until golden and cooked through.

In a bowl, mix coleslaw with a splash of Kewpie sesame dressing and a little more Street BBQ Japanese for seasoning.

Spread Kewpie mayo on both slices of soft white bread. Add the seasoned slaw to the base slice.

Place the cooked chicken on top (season again if you love a flavour punch). Spread Japanese BBQ sauce on the second slice of bread and place it on top. Serve & enjoy!