Chicken Katsu Sliders
Photography by Josh Griggs.
These mini crispy chicken burgers always disappear fast and are so easy to put together. Look for small dinner rolls at good bakeries.
Makes: 10 sliders
INGREDIENTS
3 boneless, skinless chicken thighs
½ cup plain flour
2 teaspoons curry powder
sea salt and ground pepper
2 eggs, lightly beaten
1 tablespoon soy sauce
1½ cups panko crumbs
vegetable oil for cooking
knob of butter
To assemble
10 slider buns or small dinner rolls, halved, toasted
mayonnaise
American mustard
purchased coleslaw
sliced pickles
METHOD
Cut the chicken into pieces roughly the same size as the buns.
Place the flour and curry powder in a bowl and season with salt and pepper. Whisk the eggs and soy together in another bowl and place the panko crumbs in a third bowl.
Dust the chicken in the flour mixture, shaking off the excess.
Dip in the egg mixture then coat in the crumbs, pressing them on well to adhere.
Heat a little oil in a large sauté pan over medium heat then add the butter. When sizzling, cook the chicken until golden and fully cooked through. Drain on kitchen towels.
To assemble: Spread both halves of the buns with the mayo then a swirl of mustard. Top the bottoms with slaw, chicken and pickles. Sandwich with the tops and serve immediately.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!