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Chicken katsu rolls

Australian Gourmet Traveller recipe for chicken katsu rolls.

By Lisa Featherby
  • 40 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print
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.


  • 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


  • 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