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Chicken katsu curry burger

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

  • Prep: 20 mins
    Cook: 15 mins
    plus at least 3 hrs marinating
  • Serves 2
  • More effort
  • Serves 2
  • More effort
  • Calories 1080
  • Carbohydrates 107
  • Saturated Fat 6
  • Sugar 21
  • Protein 50
  • Fat 48
  • Fibre 8
  • Salt 3

Nutrition per serving

  • Calories 1080
  • Carbohydrates 107
  • Saturated Fat 6
  • Sugar 21
  • Protein 50
  • Fat 48
  • Fibre 8
  • Salt 3

Ingredients

  • 2 skinless chicken breasts
  • vegetable oil or sunflower oil, for frying
  • 500ml milk
  • 1 garlic clove, crushed
  • 1 tbsp shichimi togarashi (see tip)
  • 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
  • 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

Tip

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.

Method

  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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