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.
- 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
- 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
- 1Place 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.
- 2Heat 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.
- 3Meanwhile, for slaw, toss ingredients in a bowl to combine and season to taste.
- 4For roasted sesame salt, combine ingredients in a bowl.
- 5To 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