Katsu Chicken Wrap Recipe

Prepare beetroot: if using whole beetroot, roast or boil until tender, cool, peel and puree or grate to yield about 1 cup. Let cool to room temperature.

Make batter: in a bowl whisk together the flour and salt. Stir in the beetroot puree and warm water to form a smooth, slightly pourable batter. Adjust with a little more water or flour so it’s similar to crepe batter.

Cook wraps: heat a non-stick skillet over medium heat and brush lightly with olive oil. Pour about 1/4 cup of batter and swirl to form a thin round (about 7–8-inch). Cook 1–1.5 minutes until edges lift and underside is set, flip and cook 30–45 seconds. Transfer to a plate and cover with a damp towel. Make 8 wraps (reserve extras for other uses).

Season chicken: pat the chicken thighs dry. Season both sides with salt, pepper and garlic powder.

Set up dredging station: place the flour in a shallow dish. Beat the 2 eggs in another dish. Place panko in a third shallow dish.

Dredge: lightly coat each chicken piece in flour, shake off excess, dip into beaten egg, then press into panko until well coated. Press firmly to adhere.

Fry: heat neutral oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook 3–4 minutes per side until golden brown and internal temperature reaches 74°C (165°F). Reduce heat if crust browns too quickly. Transfer to a wire rack or paper towel-lined plate to rest 5 minutes. Slice into 1/2-inch strips for assembly.

Beat eggs: in a bowl whisk together eggs, milk, salt and pepper until combined.

Fry omelette thin: heat a non-stick skillet over medium-high and add vegetable oil to coat. Pour in the egg mixture and tilt pan to create a thin, even layer. Cook without stirring until edges set and underside is golden and crisp, about 2–3 minutes. Carefully flip and cook 20–30 seconds. Slide onto a cutting board, fold or roll, and slice into strips to match the chicken.

Combine vegetables: in a large bowl toss together green cabbage, red cabbage, carrot, spring onions and cilantro.

Make dressing: whisk rice vinegar, soy sauce, sesame oil, sugar (or honey), toasted sesame seeds and salt until sugar dissolves.

Dress slaw: pour dressing over the shredded veg and toss to combine. Let sit for 5–10 minutes to slightly soften the vegetables but remain crunchy.

Make quick pickle brine: in a small bowl whisk rice vinegar, water, sugar and salt until dissolved.

Pickle veggies: place cucumber and daikon slices in a jar or bowl and pour the brine over to cover. Let sit at least 15 minutes at room temperature (or refrigerate for up to 2 hours for brighter crunch). Drain before assembling.

Sauté aromatics: heat 1 tablespoon vegetable oil in a small saucepan over medium heat. Add the chopped onion and cook until translucent, 3–4 minutes. Add garlic and ginger and cook 30 seconds until fragrant.

Build sauce: stir in katsu curry powder or crumbled curry roux and tomato paste and cook 30 seconds to bloom the spices.

Simmer: add 1/2 cup water, soy sauce and honey. Bring to a gentle simmer and cook 2–3 minutes.

Thicken: mix cornstarch with a teaspoon of cold water to make a slurry, then whisk into the simmering sauce. Cook 1 minute until glossy and slightly thickened. Taste and adjust seasoning (add salt or a touch more honey or soy). Keep warm for serving.

Optional spread: if using, mix mayonnaise with sriracha to taste. Spread a thin layer on the inside of each beetroot wrap.

Layer: on each wrap place a handful of slaw down the center, a few slices of crispy omelette, several strips of katsu chicken and a few katsu pickles. Drizzle a little katsu curry sauce inside or serve on the side for dipping.

Garnish & finish: sprinkle additional sesame seeds and chopped cilantro if desired. Serve with lime wedges to squeeze over and the remaining curry sauce for dipping.

To serve: fold or roll the wrap tightly, cut in half if desired, and enjoy immediately so the chicken remains crispy.