- For the katsu:
- 2 free-range deboned chicken thighs
- 1 cup flour
- salt, to taste
- 3 free-range eggs, beaten
- 2 t soya sauce
- 2 cups panko crumbs
- 750 ml sunflower oil
- sesame burger bun, toasted, for serving
- microherbs, for serving
- spring onion, shaved, for serving
- cucumber, shaved, for serving
- For the maple bacon:
- 6 rashers streaky bacon
- 2 T maple syrup
- 2 t olive oil
- For the sesame-chilli mayo, mix:
- 1/2 cup good-quality mayonnaise
- 2 t sesame seeds, toasted
- a squeeze lime juice
- 1 T sriracha
Bash the chicken thighs using a mallet until thin. Place the chicken in the seasoned flour and coat thoroughly. Mix the egg and soya sauce, dust the excess flour off the chicken and place in the egg mixture. Shake off the excess egg, then coat the chicken with panko crumbs.
Heat the oil to 160°C. Fry the chicken thighs until crunchy and golden brown on the outside and succulent on the inside, about 5 minutes per side.
To prepare the maple bacon, preheat the oven to 200°C. Place a sheet of greaseproof paper on a lightly greased baking sheet and place the bacon on the paper. Pour over the maple syrup. Place the bacon in the oven and cook for 12 minutes, or until caramelised.
To assemble, spread some mayo on the bottom half of the bun. Top with microherbs, the chicken, maple bacon, spring onion, shaved cucumber, another piece of chicken, another dollop of mayo and the top of the bun.