Chicken katsu curry burger

Japanese recipe for 2 people, takes only 15 mins; recipe has chicken breast, vegetable oil, milk, garlic clove, shichimi togarashi, ketchup, sesame oil, soy sauce, worcestershire sauce, honey, lime, mustard, curry powder, mayonnaise, egg, rice flour, panko, burger bun, iceberg lettuce, spring onion and radish.

Chicken katsu curry burger

Chicken katsu curry burger

Recipe by Chef Soomro Course: Japanese
Servings

2

servings
Prep time

20 mins

Ingredients

  • Vegetable Oil: vegetable oil or sunflower oil, for frying
  • Garlic Clove: 1 garlic clove, crushed
  • Chicken Breast: 2 skinless chicken breasts
  • Spring Onion: 2 spring onions, finely sliced
  • Egg: 1 egg
  • Milk: 500ml milk
  • Curry Powder: 2 tsp medium curry powder
  • Mayonnaise: 3 tbsp mayonnaise
  • Lime: juice 1/2 lime
  • Soy Sauce: 1 tsp soy sauce
  • Sesame Oil: 1 tsp toasted sesame oil
  • Iceberg Lettuce: handful shredded iceberg lettuce
  • Mustard: 1 tsp hot mustard
  • Honey: 1/2 tbsp runny honey
  • Worcestershire Sauce: 1 tbsp Worcestershire sauce
  • Burger Bun: 2 burger buns (preferably brioche)
  • Panko: 60g panko breadcrumbs
  • Radish: 2 radishes, finely sliced
  • Ketchup: 50ml ketchup
  • Rice Flour: 100g rice flour
  • Shichimi Togarashi: 1 tbsp shichimi togarashi (see tip)

Directions

  1. In a bowl, combine the ingredients for the brine with 1 tsp salt. Put the chicken in the brine, cover with cling film and marinate in the fridge for at least 3 hrs.
  2. To make the mayo, combine all the ingredients and stir until smooth.
  3. Half an hour before cooking, remove the chicken from the fridge. Crack the egg into a bowl and whisk with 2 tbsp of the brine. Mix the rice flour and panko, and spread out in a layer on a plate. Remove one chicken breast from the brine, shake off the excess, dip into the egg mix, then coat in the panko mix. Transfer to a plate and repeat with the other chicken breast.
  4. Heat the oil in a deep-fat fryer or large, heavy-bottomed saucepan until it reaches 180C, or a piece of bread browns in 30 secs. Fry for 10-12 mins until cooked through. Drain on kitchen paper, then slice each breast into 4-5 pieces.
  5. Split and toast the buns, then spread with the mayo. Add a layer of lettuce, spring onions and radishes, then top with the chicken and more mayo.