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 of 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

Instructions

Step 1: In a bowl, combine the milk, crushed garlic, shichimi togarashi, ketchup, toasted sesame oil, soy sauce, Worcestershire sauce, honey, lime juice, hot mustard, curry powder, and 1 teaspoon salt to create the brine. Submerge the chicken breasts in this mixture, cover with cling film, and refrigerate for at least 3 hours.

Step 2: To make the curry mayo, mix the mayonnaise with a tablespoon of the brine ingredients until smooth. Set aside.

Step 3: About 30 minutes before cooking, remove the chicken from the refrigerator. Crack the egg into a bowl and whisk it with 2 tablespoons of the brine. On a plate, combine the rice flour and panko breadcrumbs in an even layer.

Step 4: Take one chicken breast out of the brine and shake off excess liquid. Dip it into the egg mixture, then coat thoroughly with the rice flour and panko mix. Place on a plate and repeat with the second breast.

Step 5: Heat oil in a deep fryer or a heavy-bottomed saucepan to 180°C (or until a piece of bread browns in 30 seconds). Fry the chicken breasts for 10-12 minutes until cooked through and golden. Drain on kitchen paper, then slice each breast into 4-5 pieces.

Step 6: Split and toast the burger buns. Spread each bun with the curry mayo, then add a layer of shredded lettuce, spring onions, and radishes.

Step 7: Top the vegetables with sliced chicken katsu and add a little more mayo before finishing with the top bun. Serve immediately.

Tips & Variations

If you can’t find shichimi togarashi, substitute with a pinch of ground ginger, chili, and both white and black sesame seeds for a similar flavor.

For extra crunch, add thinly sliced cucumber or pickled carrots to the burger.

Use brioche buns for a richer, softer texture that complements the crispy chicken.

FAQs

Can I prepare the chicken ahead of time?

Yes, marinate the chicken in the brine up to a day in advance to enhance flavor and tenderness. For best results, coat and fry the chicken just before serving to keep it crispy.

Is there a vegetarian alternative?

Try substituting the chicken with thick slices of fried tofu or eggplant coated and fried in the same way for a delicious vegetarian version of this burger.