These mini chicken katsu sliders pack a flavourful crunch, slathered in tangy curried BBQ sauce and topped with refreshing slaw between pillowy soft sweet buns.


Curried BBQ Sauce: In a bowl, whisk together ketchup, curry powder, Worcestershire sauce, soy sauce, hoisin sauce, maple syrup, Dijon, garlic and ginger. Set aside.

Sliders: In a large bowl, combine Napa cabbage, red cabbage, carrot, cilantro, green onions, sesame seeds and sesame oil. Set aside.

In a large, deep pot, heat 2-inches (5 ml) of oil to 350°F-375°F (180°C-190°C).

Slice each chicken thigh in half, butterfly any thicker pieces to even out thickness of chicken. Season chicken pieces all over with salt and pepper.

Place flour, egg and panko into separate shallow bowls. Dredge chicken in flour shaking off excess, dip into egg to lightly coat and press in panko crumbs until well coated on both sides. Place breaded chicken on a plate. Repeat steps with remaining chicken pieces.

Fry 2-3 pieces of chicken at a time in hot oil for about 3 minutes, until golden brown. Remove chicken to a paper towel-lined plate to drain.

Assemble sliders by placing fried chicken on bottom bun, drizzle with curried BBQ sauce, top with a mound of slaw and top bun. Repeat to make 12 sliders. Serve immediately with any remaining Curried BBQ Sauce.

Tip: Reduce preparation time with store bought coleslaw mix.

Tip: To air fry chicken katsu sliders, spray chicken liberally all over with oil spray. Air-fry at 390°F for 10-15 minutes until golden brown or until juices run clear when pricked.

Brought to you by: Egg Farmers of Ontario