Chicken Katsu Sliders

, from Issue #87, page 86. October, 2019
Photography Josh Griggs.
    Chicken Katsu Sliders
    Chicken Katsu Sliders

    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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