450 grams skinless, boneless chicken thighs
¾ cup plain flour
4 cups panko crumbs
1 tablespoon garam masala
1 tablespoon curry powder
½ teaspoon salt
¼ cup Japanese mayo
1 tablespoon rice vinegar
½ teaspoon sesame oil
1 teaspoon caster sugar
¼ cabbage, finely sliced
2 cups watercress shoots
3 spring onions, finely sliced
2 tablespoons sesame seeds, toasted
¼ cup high smoke-point cooking oil
6 brioche burger buns
1 cup Japanese mayo
1 teaspoon sesame oil
1 teaspoon sesame seeds, toasted
Gently pound the chicken thighs between 2 sheets of baking paper, so they are slightly flattened. Cut each thigh into 2 pieces.
Put the flour in a bowl, whisk the eggs in another and put the panko crumbs in a third bowl. Add the garam masala, curry powder and salt to the panko crumbs and stir to combine.
Dip each piece of chicken in the flour to coat, then into the eggs, then the panko crumbs. Repeat the egg and panko crumb steps a second time. Cover and chill the chicken for half an hour.
Whisk the mayo, vinegar, sesame oil and sugar together in a large bowl. Add the cabbage, watercress, spring onions and sesame seeds and toss to combine.
Preheat the oven to 180°C.
Sesame mayo: Combine all the ingredients. Heat the oil in a large frying pan and cook the chicken pieces for 2–3 minutes each side until golden and cooked through.
Heat the brioche buns in the oven for 3–4 minutes, then top the bases with sesame mayo, chicken and slaw. Serves 6.