Chicken Katsu Sliders
Photography 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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.