Chicken katsu curry burger
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 3 hrs marinating
- More effort
- Serves 2
Ingredients
- 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
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.
