• Nelly's ginger chicken rolls (Adam Liaw)Source: Adam Liaw

For these soft and crunchy rolls, you'll be making Japanese-style fried chicken, then assembling it together with yuzu mayonnaise, pickled ginger and fresh apple.






Skill level

Average: 5 (2 votes)


  • 2 chicken breasts, sliced into thick strips
  • 100 ml Japanese mayonnaise (Kewpi)
  • 1 tbsp yuzu juice
  • 1 lime, zest
  • 2 tbsp chopped coriander, chopped
  • 1 tbsp chopped chives
  • 2 eggs
  • plain flour, to coat
  • 2 tbsp charcoal powder
  • 300 g panko (Japanese) breadcrumbs
  • vegetable oil, for frying
  • 50 g pickled ginger
  • 1 small green apple, cut into batons
  • brioche hotdog rolls 


  • 30 g ginger paste 
  • 10 g garlic paste
  • 1 tbsp 5 spice
  • 1 tbsp chilli flakes
  • 50 ml rice wine vinegar
  • 50 ml soy sauce
  • 1 tbsp sesame oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time: 5 minutes

  1. For the marinade, place all the ingredients into a bowl and stir to combine well. Add the chicken, toss to coat and stand for 5 minutes.
  2. Place the mayonnaise, yuzu juice, lime zest and herbs in a bowl and stir to combine.
  3. Place the eggs in a shallow bowl and lightly beat. Place the flour in another bowl and combine the breadcrumbs and charcoal powder in another. Drain the chicken, then working one piece at a time, dust in flour, dip in the beaten egg and toss in the breadcrumbs to coat well.
  4. Heat the vegetable oil in a heavy – based saucepan and fry the crumbed chicken for 3-4 minutes or until golden and cooked through. Drain on a wire rack.
  5. Lightly toast the buns, then split open and spread some mayonnaise into the bottom of each. Fill with the chicken, top with another dollop of mayonnaise, then a little ginger and a few apple batons.

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.