Recipe » Chicken katsu curry burger

Dessert

Serves: 2

Cooking time: 15 minutes

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

Ingredients

• 2x Chicken Fillets
• Vegetable Oil or Sunflower oil, for cooking

For the brime:

• 500ml milk
• 1 Garlic Clove, crushed
• 1 tbsp Shichimi Togarashi

For The Katsu Mayo:

• 50ml Ketchup
• 1tbsp Toasted Sesame oil
• 1tbsp Soy Sauce
• 1tbsp Worcestershire Sauce
• 1/2 tbsp Runny Honey]1/2 Lime Juiec
• 1tsp Hot Mustard
• 2 tsp Blenders Medium Curry Powder
• 3 tbsp Blenders Mayonnaise

For 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

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.