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Chicken katsu rolls

Fried chicken in a bun - what's not to love? The classic katsu sando is usually pork tonkatsu between slices of soft white bread. This version, though, slips crumbed chicken into a sweet little brioche bun. A simple slaw is really all it needs, but gomasio, Japan's toasted sesame salt, really makes them rock.

You'll need

2 skinless chicken breasts (300gm each), each sliced diagonally into 4 pieces 1 egg, lightly beaten 1 tbsp milk 100 gm panko crumbs 200 ml grapeseed oil 40 gm butter, plus extra, softened for spreading 4 brioche buns, halved   Slaw 400 gm white cabbage (about ¼ head), thinly sliced on a mandolin ½ small white onion, very thinly sliced 50 gm Japanese Kewpie mayonnaise 1 tbsp lemon juice   Roasted sesame salt 1 tbsp roasted sesame seeds, coarsely crushed in a mortar and pestle 2 tsp sea salt flakes


  • 01
  • Place chicken pieces between 2 sheets of baking paper and flatten with a mallet to 1cm thick. Whisk egg and milk together in a bowl, and place panko crumbs in another. Dip a piece of chicken into eggwash, shake off excess, then dip into crumbs, shake off excess, and set aside on a plate. Repeat with remaining chicken pieces.
  • 02
  • Heat half the oil and butter in a large non-stick frying pan over medium heat and fry half the chicken until golden all over and just cooked through (5-6 minutes). Repeat with remaining oil, butter and chicken. Drain on paper towels.
  • 03
  • Meanwhile, for slaw, toss ingredients in a bowl to combine and season to taste.
  • 04
  • For roasted sesame salt, combine ingredients in a bowl.
  • 05
  • To serve, butter brioche bun bases, top with slaw and fried chicken, season to taste with sesame salt and sandwich with brioche tops.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Cloudy wheat beer.

Featured in

Sep 2014

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