Chicken katsu rolls

Australian Gourmet Traveller recipe for chicken katsu rolls.
Chicken katsu rolls

Chicken katsu rolls

Chris Court

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.


Roasted sesame salt



1.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.
2.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.
3.Meanwhile, for slaw, toss ingredients in a bowl to combine and season to taste.
4.For roasted sesame salt, combine ingredients in a bowl.
5.To serve, butter brioche bun bases, top with slaw and fried chicken, season to taste with sesame salt and sandwich with brioche tops.

Drink Suggestion: Cloudy wheat beer. Drink suggestion by Max Allen


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