Katsu Brioche Burgers with Sesame Slaw
Photography Sarah Tuck.
I love this combination of mild curry, crunchy chicken and fresh slaw – total indulgence serve on a decadent brioche burger buns.
Serves: 6
INGREDIENTS
450 grams skinless, boneless chicken thighs
¾ cup plain flour
4 eggs
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
Sesame mayo:
1 cup Japanese mayo
1 teaspoon sesame oil
1 teaspoon sesame seeds, toasted
METHOD
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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.