Ginger chicken rolls

Ingredients

• 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 

Marinade

• 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

Marinating time: 5 minutes

Instructions

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.

Photography by Adam Liaw.

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