Katsu Chicken Burger
Katsu Chicken Burger recipe. A brioche bun is filled with crispy panko chicken with crunchy quick pickled cucumber and homemade Japanese curry sauce.
Equipment
- Frying pan
- Saucepan
- Meat tenderiser
- Blender
Ingredients
For the Katsu Chicken Burger
- 2 Chicken breasts (Or use chicken thighs)
- 30 g Plain flour
- 1 Egg, beaten
- 2 large handfuls Panko breadcrumbs (Or use ordinary breadcrumbs)
- Sunflower oil, for frying
For the Curry Sauce
- 1 onion (Red or white)
- 1 carrot
- 4 garlic cloves
- 1 Thumbsize piece of ginger
- 2 heaped tbsp Curry powder
- 1 tsp each Chilli powder, garam masala, garlic powder and salt
- 1 pinch white pepper
- 1 heaped tbsp Plain flour
- 1 tbsp Butter
- 250ml Vegetable or chicken stock
- 1 tsp each Tomato Ketchup and worchestershire sauce
- Sunflower Oil
- Salt and pepper
For the Quick Pickled Cucumber
- 1/2 Cucumber, thickly sliced
- 1 tsp nigella seeds
- Vinegar (Rice vinegar or white wine vinegar)
Instructions
For the Quick Pickled Cucumber
- Simply mix the sliced cucumber, teaspoon of nigella seeds in a bowl and pour over enough to vinegar just to cover. Season with a little salt and allow to sit whilst you carry on with the rest of the dish.
For the Curry Sauce
- Roughly chop the onion, garlic, carrot and ginger and add to a blender with a tablespoon of sunflower oil. Blitz to a paste. I prefer my sauce smooth, but if you want the sauce chunky then you don't have to blend it quite so much.
- Add this paste to a saucepan and fry over a medium heat for around 4-5 minutes
- Sprinkle in the curry powder, spices, white pepper and salt to the paste and stir to combine for a minute or so.
- Add the butter and allow to melt, stir through.
- Gradually add the stock until combined and simmer for 10 minutes or until the sauce is to your desired thickness.
- When the sauce is thick after simmering, add the tomato ketchup and worchestershire sauce. Taste and season with salt and/or pepper, to your liking.
For the Chicken Katsu Burger
- Use the meat tenderiser to bash the chicken breasts until even and thin (around 1-1.5cm in thickness)
- Season the chicken breasts with salt and pepper
- Lay out three plates. Add the flour to one, the egg to the next and the panko breadcrumbs to another.
- Dip each chicken breast in the flour, egg and then breadcrumbs until nicely coated.
- Pour 1-2cm of sunflower oil in a frying pan large enough to fry the panko chicken breasts without them touching eachother. Heat the oil over a medium high heat (you want it to be around 180C) Fry the chicken for around 2-3 minutes on each side until golden brown. Drain on kitchen paper.
- Serve the fried panko chicken in brioche buns with pickled cucmber and drizzled with the curry sauce. Enjoy your Katsu Chicken Burger.
Notes
Katsu Chicken Burger recipe. I love Katsu and Japanese food and this Katsu Chicken Burger is a real treat. I covered the chicken breasts in panko breadcrumbs before frying in crisp. The burgers are served in brioche buns with quick pickled cucumber and homemade Japanese inspired curry sauce. I used the same sauce as I did in my recipe for Katsu Curry but made it a bit thicker for this recipe. Japanese curry sauce is milder than some Indian curries and is taste is most similar to a Chinese takeaway curry, Katsy Curry has become a very popular dish with delicious versions to be found in Wagamama and other Japanese restaurants (in Aberdeen, my favourite is Yokorobi) Interestingly, Japanese curry sauce was actually inspired by Britain, with curry powder taken by the British from India to Japan in the early 20th century. However, katsu is tradtionally served with tonkatsu sauce, a fruity, thick worchestershire type condiment, which would also go well with these Katsu Chicken Burgers instead of the curry sauce - I have seen bottles of tonkatsu sauce in my local Asian supermarket.
If you make this dish, or any of my other recipes, please let me know on Instagram.
