Chicken katsu curry burger

Chicken katsu curry burger

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(13 ratings)

Prep: 20 mins Cook: 15 mins plus at least 3 hrs marinating

More effort

Serves 2

Your favourite Japanese curry in burger form: this indulgent treat is a relaxed spin on traditional flavours, with a katsu curry mayonnaise to top the panko-coated chicken patty

Nutrition and extra info

Nutrition: per serving

  • kcal1080
  • fat48g
  • saturates6g
  • carbs107g
  • sugars21g
  • fibre8g
  • protein50g
  • salt3g
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  • 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

    Shichimi togarashi

    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
    Soy sauce

    Soy sauce

    soy sor-s

    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
    Spring onions

    Spring onion

    sp-ring un-yun

    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…


  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.

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Comments, questions and tips

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Angela Matthews's picture
Angela Matthews
21st Sep, 2019
I made this for the first time about 10 months ago. My boyfriend and I love it! We eat it at least twice a month. I tend to halve the chicken horizontally and beat it out before brining. We sometimes have the chicken and sauce with leaves for a salad option. I’ve also made an Asian slaw an mini wraps for katsu tacos! It’s the gift that keeps on giving. The sauce in particular is excellent. My other half said he could literally just east a bowl full by itself. Great recipe.
10th Feb, 2018
Really good recipe, now a weekly favourite in our house. I don’t have a deep fat fryer so I shallow fry in a pan for a few mins to brown the breadcrumbs then transfer to the oven to cook through. I’ve also tried not brining the chicken and just adding 2tbsps milk, a shake of the seasoning and a garlic clove to the egg and can’t say I noticed any difference so think I’ll just do it that way going forward so save time and milk
Katyboo84's picture
5th Dec, 2016
We made this and I would say the chicken brining adds an amazing moistness to the meat, it's full of flavour and if you don't mind frying, the results are delicious. The katsu mayonnaise was quick and simple (just mixing a bunch of ingredients together), but it was gross, if I was making it again, I'd definitely opt to use a proper Katsu curry sauce and have the burger a bit sloppy!
oblongmouth's picture
24th Oct, 2016
Get this brilliant dish made, it's definitely worth the (little) effort involved. I'm pretty sure brining the chicken was key to the juiciness, I replaced some of the (pricey) shichimi for korean red pepper flakes which worked a treat. Definitely going to make this again, will use thigh next time as I prefer it's flavour over breast.
5th Aug, 2016
Really tasty, especially the sauce. The breadcrumbs were very light and crunchy, will definitely make it again.
8th Jul, 2016
I made this this evening after seeing the recipe in the July 2016 magazine, I was concerned it would be a lot if effort for not a lot of reward, but I was wrong. It was excellent. I ordered the ingredients that I couldn't get from my local supermarket from Soux Chef using the website that Good Food recommended ( great coral have with super fast delivery) and I followed the receive exactly as instructed. It worked very well. The chicken was light and crispy and they Katsu ketchup was wonderful, very oriental and piquant with sweet and salty too. My family all loved it and I will definitely be making it again. I used brioche bread rolls and made three large chicken breasts to serve four people, and there was plenty left for another serving. I served it with twice cooked chips and salad. A great recipe ... Thankyou.
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