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Chicken katsu curry burger

Chicken katsu curry burger

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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


  • 2 skinless chicken breasts
  • vegetable oil or sunflower oil, for frying

For the brine

  • 500ml milk
  • 1 garlic clove , crushed
  • 1 tbsp shichimi togarashi (see tip)

For the katsu mayo

  • 50ml ketchup
  • 1 tsp toasted sesame oil
  • 1 tsp soy sauce
  • 1 tbsp Worcestershire sauce
  • ½ tbsp runny honey
  • juice ½ lime
  • 1 tsp hot mustard
  • 2 tsp medium curry powder
  • 3 tbsp mayonnaise

For the chicken katsu

  • 1 egg
  • 100g rice flour
  • 60g panko breadcrumbs
  • 2 burger buns (preferably brioche)
  • handful shredded iceberg lettuce
  • 2 spring onions , finely sliced
  • 2 radishes , finely sliced


  • 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.


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

Recipe from Good Food magazine, July 2016

Goes well with


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A star rating of 4.8 out of 5.20 ratings

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