New Zealand Woman’s Weekly

Chicken katsu with sesame dressing



Katsu refers to the Japanese technique where meat is pounded flat, crumbed, then fried for maximum deliciousn­ess! These succulent burgers are fabulous – crumbed chicken with slaw, cucumber and a drizzle of sesame mayo.

4 boned chicken thighs,

skin removed

¼ cup seasoned flour

1 egg

1 tbsp soy sauce

1 cup panko crumbs

Zest from ½ lemon,

remaining cut into wedges Rice bran oil, enough to

reach 2cm in the pan 4 tbsp Japanese mayo

4 sesame buns, split

and warmed

1 small cucumber, sliced

(I use Lebanese as they’re less watery)

1 cup cabbage, finely shredded

4 tbsp sesame dressing (in internatio­nal section of most supermarke­ts)

Sea salt, to sprinkle

1 Lay the chicken out between sheets of baking paper, or place in a resealable bag, then pound with a rolling pin to thin the thicker parts.

2 Set out a large dinner plate with seasoned flour and two bowls, one with the egg whisked with soy sauce and one with panko crumbs and lemon zest. Dredge each chicken thigh in the flour, then dip in the egg. Drain the excess from the thigh and drop in the crumb bowl to coat well. Return to the flour plate. Repeat with all the thighs.

3 Heat the oil in a frying pan and cook the chicken on medium until golden, crispy and cooked through.

4 To assemble the burgers, put a generous wipe of mayo on the buns, add the cucumber, chicken, then the cabbage. Drizzle over plenty of sesame dressing and sprinkle with sea salt. Serve with lemon wedges.

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