- 2 skinless chicken breasts
- vegetable oil or sunflower oil, for frying
For the brine
- 500ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 1 garlic clove, crushed
- 1 tbsp shichimi togarashi (see tip)
Shichimi togarashi, a Japanese seven-spice mix, is a spicy-savoury blend of ground chillies,…
For the katsu mayo
- 50ml ketchup
- 1 tsp toasted sesame oil
- 1 tsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 tbsp Worcestershire sauce
- ½ tbsp runny honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- juice ½ lime
The same shape, but smaller than…
- 1 tsp hot mustard
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
- 2 tsp medium curry powder
- 3 tbsp mayonnaise
For the chicken katsu
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 100g rice flour
- 60g panko breadcrumbs
- 2 burger buns (preferably brioche)
- handful shredded iceberg lettuce
- 2 spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 radishes, finely sliced
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
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.
To make the mayo, combine all the ingredients and stir until smooth.
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.
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.
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.