4 small chicken thighs
2 cups panko bread crumbs
½ cup of plain flour
¼ teaspoon ground chilli (optional)
pinch of sea salt
pinch of cracked pepper
4 medium eggs, whisked
¼ red cabbage, shredded
¼ savoy cabbage, shredded
1 spring onion, thinly sliced
1 carrot, cut into matchsticks
1 tablespoon sesame oil
4 brioche burger buns
Preheat the oven to 190°C and line a baking tray with baking paper.
In a bowl, combine the flour, chilli, salt and pepper. In two seperate bowls, place the panko crumbs and whisked egg.
Place the chicken thighs between two pieces of baking paper. Bash the chicken a few times with either a rolling pin or the base of a frying pan until thighs have flattened out.
Lightly coat the chicken thighs with flour and then dip into the whisked eggs. Drop chicken into breadcrumb mixture and coat. Dip back into the egg and then back into the crumb. Double crumb makes it so much tastier. Place on the baking tray. Repeat with the remaining chicken thighs.
Drizzle a little olive oil on top of the chicken thighs then bake in the oven for 20–30 minutes or until golden brown.
Place the shredded cabbage, spring onion and carrot in the bowl with the sesame oil and toss.
Smear a little mayonnaise on the base of the burger buns and top with slaw and crumbed chicken. Squirt over a little extra mayonnaise and tonkatsu sauce and place the lids on top before serving.