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
10 slider buns or small dinner rolls, halved, toasted
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. Makes 10 sliders