Description
This Chicken Katsu Curry Burger combines crispy panko-breaded chicken breasts fried to golden perfection, paired with a flavorful curry-infused mayo, crisp fresh vegetables, and toasted brioche buns, delivering a delightful fusion of Japanese-inspired flavors in an easy-to-make burger.
Ingredients
Scale
For the Chicken and Brine
- 2 skinless chicken breasts
- 500ml milk
- 1 garlic clove, crushed
- 1 tbsp shichimi togarashi (or substitute with a pinch of ground ginger, chili, white and black sesame seeds)
- 1 tsp salt
- vegetable oil or sunflower oil, for frying
For the Curry Mayonnaise
- 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
For Breading
- 1 egg
- 100g rice flour
- 60g panko breadcrumbs
For Assembly
- 2 burger buns (preferably brioche)
- handful shredded iceberg lettuce
- 2 spring onions, finely sliced
- 2 radishes, finely sliced
Instructions
- Prepare the Brine: In a bowl, mix the milk, crushed garlic, shichimi togarashi, and 1 tsp salt. Submerge the chicken breasts in this brine, cover with cling film, and refrigerate for at least 3 hours to infuse flavor and tenderize the meat.
- Make the Curry Mayonnaise: In a separate bowl, combine ketchup, toasted sesame oil, soy sauce, Worcestershire sauce, runny honey, lime juice, hot mustard, medium curry powder, and mayonnaise. Stir well until smooth and set aside to allow flavors to meld.
- Prepare for Breading: About 30 minutes before cooking, remove chicken breasts from the fridge to come closer to room temperature. In a bowl, whisk the egg with 2 tablespoons of the brine liquid. On a plate, mix the rice flour and panko breadcrumbs evenly.
- Bread the Chicken: Take one chicken breast from the brine, shake off excess liquid. Dip it into the egg and brine mixture, then coat thoroughly with the rice flour and panko mixture. Place on a plate and repeat with the second breast.
- Fry the Chicken: Heat vegetable oil in a deep-fat fryer or a large heavy-bottomed saucepan to 180°C (or test by browning a piece of bread in 30 seconds). Fry the breaded chicken breasts for 10-12 minutes until golden brown and thoroughly cooked through. Drain the chicken on kitchen paper, then slice each breast into 4-5 pieces.
- Toast the Buns and Assemble: Split the burger buns and toast them lightly. Spread a generous amount of the curry mayonnaise on both sides. On the bottom bun, layer shredded iceberg lettuce, sliced spring onions, and radishes. Add the sliced chicken katsu on top, then drizzle with more curry mayo before finishing with the top bun.
Notes
- Shichimi togarashi is a Japanese seven-spice mix; if unavailable, substitute with ground ginger, chili powder, and sesame seeds for a similar flavor profile.
- Using brioche buns adds a soft, slightly sweet contrast to the savory chicken and curry mayo.
- Ensure oil temperature is maintained at 180°C to get a crispy coating and avoid greasy chicken.
- Marinating the chicken in the brine not only flavors the meat but also keeps it moist during frying.
- Rice flour makes the breading extra crispy compared to regular wheat flour.
- Prep Time: 3 hours 30 minutes
- Cook Time: 15 minutes
- Category: Burger
- Method: Frying
- Cuisine: Japanese Fusion
Keywords: Chicken Katsu, Curry Burger, Japanese Burger, Fried Chicken Sandwich, Panko Breaded Chicken, Curry Mayo
