Chicken katsu curry burger

Method 1

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

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.

Method 2

Ingredients:

- 2 chicken breasts

- Salt and pepper to taste

- 1 cup flour

- 2 eggs

- 1 cup breadcrumbs

- Oil for frying

- Burger buns

- Lettuce

- Tomatoes

- Curry sauce

Instructions:

1. Season the chicken breasts with salt and pepper.

2. Coat the chicken breasts in flour, then dip in beaten eggs, and finally coat with breadcrumbs.

3. Heat oil in a pan and fry the breaded chicken breasts until golden and cooked through.

4. Slice the burger buns in half and toast them lightly.

5. Assemble the burger by placing lettuce and tomato on the bottom bun, followed by the chicken katsu, and drizzle curry sauce on top.

6. Place the top bun and serve hot.

Comments

Reuben sandwich

Method 1 Ingredients 8 slices corned beef 100g gruyère, sliced 4 tbsp butter, softened 8 thick slices rye bread 75g white sauerkraut For the mayonnaise 100g mayonnaise 2 tbsp soured cream 1 small shallot, finely chopped 2 tbsp parsley, finely chopped 2 tbsp pickled cucumber relish ½ tbsp creamed horseradish ½ tbsp Worcestershire sauce 2 dashes hot sauce ½ lemon, juiced STEP 1 Mix all the ingredients for the mayonnaise, except the lemon juice, together in a bowl. Season to taste with the lemon juice, salt, and pepper. STEP 2 Heat the grill to high. Line a baking tray with baking parchment and arrange the corned beef into four piles on it, then top with the cheese and grill until melted and bubbling. STEP 3 Butter both sides of all the bread slices. Heat a frying pan over a medium heat and toast the bread slices on both sides until golden. Generously spread the mayonnaise over one side of each bread slice. Top four of the slices, mayonnaise-side up, with the cheese-topped corned be...

Ham, cheese & potato pie

Method 1 Ingredients 350g new potatoes 375g ready-rolled puff pastry 100g crème fraîche 50g thinly sliced ham 125g brie or camembert cheese, halved and sliced green salad, to serve (optional) STEP 1 Boil the potatoes in salted water for 8-10 mins, until tender but still firm. Leave to cool, then slice. STEP 2 Heat the oven to 200C/180C fan/ gas 6. Unroll the pastry with its baking parchment on a baking tray. Reserve 1 tbsp of the crème fraîche, then spread the rest over the pastry, leaving a 2cm border around the edge. Season. Layer the potatoes, ham and cheese over half of the pastry, seasoning the potatoes as you go. STEP 3 Fold over the other half of the pastry and use a fork to seal the edges. Trim with a knife for a neat finish – the pie should look like a big sausage roll. Mix a little water into the reserved crème fraîche, then brush all over the pastry. Make a few cuts along the length, then bake for 35-40 mins until golden. Leave to cool for 10 mins, then serve with a sa...

Sichuan chicken

Method 1 Ingredients 500g boneless chicken thighs cut into bite-sized pieces 25g dried Sichuan chillies deseeded and cut into 3 pieces neutral-tasting oil such as vegetable, for deep-frying 1 tbsp dried red Sichuan peppercorns 1 tbsp dried green Sichuan peppercorns 15g ginger peeled and finely chopped 4 garlic cloves finely chopped 2 spring onions finely sliced, whites and green parts separated 3 tbsp unsalted roasted peanuts 2 tbsp sesame seeds ½ tbsp light soy sauce ½ tsp sugar For the marinade ½ tsp ground white pepper ½ tsp chicken bouillon 1 tbsp Shaohsing wine 1½ tbsp light soy sauce 2½ tbsp cornflour 1 tbsp corn oil step 1 Combine all the marinade ingredients, except the cornflour and oil, with ¼ tsp salt in a large bowl, then stir in the chicken thigh pieces to coat. Cover and chill for 30 mins. Add the cornflour and mix well, then add the oil and stir again to combine. step 2 Put the dried Sichuan chillies in a colander and shake to remove any excess seeds. Transfer to a...

Chef Savvy

Search This Blog