Avocaderia’s Panko-Crusted Avocado Wedges with Tangerine Sweet & Sour Dipping Sauce · Faith Middleto
We mix and match Chinese and Japanese ingredients in this unique avocado side dish, and we use light and flaky Japanese panko in place of bread crumbs.
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Cooking tools:
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Saucepan
- Whisk
- Mixing bowl
- Baking sheet
- Oven
- Measuring spoon
- Measuring cup
- Spoon
- Paper towel
Ingredients
- 1 teaspoon corn starch
- 1/4 cup fresh tangerine juice
- 2 tablespoons unseasoned rice vinegar or apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon Aleppo pepper flakes
- 1/2 teaspoon Sriracha
- 1/2 teaspoon tangerine zest
- Olive oil spray (for coating)
- 1 cup panko bread crumbs
- 2 tablespoons nutritional yeast
- 1/4 cup cornstarch
- 1/2 avocado (pitted, peeled, cut into 6 wedges, and frozen for 30 minutes)
- Aleppo pepper flakes (for sprinkling)
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