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

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