• 4 chicken thighs
  • 3 eggs, whisked
  • 1/2 cup plain flour
  • 1 cup panko crumbs
  • Olive oil spray
  • 1/4 red cabbage, shredded
  • 1/4 green cabbage, shredded
  • 1 carrot, peeled and cut into matchsticks
  • 1 carrot, peeled and cut into matchsticks
  • 1/4 cup fresh coriander leaves
  • 2 tablespoons sesame oil
  • 1 tablespoon apple cider vinegar
  • 1/3 cup Japanese mayonnaise
  • 4 tablespoons tonkatsu sauce
  • 1 teaspoon shichimi togarashi, optional
  • Sea salt
  • Cracked pepper
  • 4 x The Sesame ABE'S Bagels

Elevate your brunch to a whole new level with this Japanese inspired masterpiece.


Heat oven to 190ºC and line a baking tray with baking paper.

Set yourself up with three bowls. Whisk eggs into one, place flour in the second and panko crumbs in the third. Season chicken thighs then dip into flour, shake to remove any excess then dip into whisked eggs followed by panko crumbs. Make sure thighs are completely coasted in the crumb then place on the lined baking tray.

Spray crumbed thighs with olive oil then bake for 25 – 30 minutes or until cooked through, turn thighs over halfway through cooking.

Meanwhile, in a large bowl combine cabbage, carrot, red onion and coriander. Just before serving, add the sesame oil and vinegar.

Lightly toast bagels then smear a generous spoonful of mayonnaise on the base of each bagel. Top with slaw, crumbed chicken, extra mayonnaise, tonkatsu sauce and shichimi togarashi.