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Chicken katsu curry burger

Chicken katsu curry burger

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Rating: 5 out of 5.19 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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: per serving
NutrientUnit
kcal1080
fat48g
saturates6g
carbs107g
sugars21g
fibre8g
protein50g
salt3g
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Ingredients

For the brine

For the katsu mayo

For the chicken katsu

Method

  • STEP 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.

  • STEP 2

    To make the mayo, combine all the ingredients and stir until smooth.

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
SPICE MIX

Shichimi togarashi is a Japanese seven-spice mix available from Asian food shops or online at souschef.co.uk and seasonedpioneers.com. If you can't find it, use a pinch of ground ginger, chilli, and white and black sesame seeds instead.

Goes well with

Recipe from Good Food magazine, July 2016

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Overall rating

Rating: 5 out of 5.19 ratings
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