This Chicken Katsu Burger recipe reimagines the classic dish, swapping rice for brioche buns and adding crisp lettuce leaves and crunchy pickled ginger for freshness. A perfect way to get creative with the katsu curry flavours you know and love.
ingredients:
100ml Katsu Curry Sauce
4 chicken breasts
4 tbsp flour for coating
2 eggs beaten
200 g panko breadcrumbs for coating
olive oil for baking
4 brioche buns sliced in half
pickled ginger
4-8 lettuce leaves
method:
1. Preheat oven to 180ºC.
2. For the chicken katsu, cut the chicken breasts into a butterfly cut (this will allow the chicken to cook through faster in the oil).
3. Prepare the flour, beaten egg and panko on three separate plates. Then coat the chicken breasts in flour, dip in the beaten egg and cover in panko.
4. Lightly coat the breaded chicken breasts slices in olive oil and arrange on a baking tray
5. Bake in the oven for 20 mins until the panko breadcrumbs on one side turn a nice golden brown colour. Turn over and bake for another few minutes.
6. Remove from the oven when the coating is fully golden and crisp and the chicken is cooked all the way through, and set aside.
7. To Build Your Katsu Burgers, add a few spoonfuls of curry sauce, lettuce leaf and pickled ginger to the base of each brioche bun.
8. Add the katsu chicken cutlet to each bun (slice if you prefer).
9. Finish with more curry sauce, lettuce leaf and pickled ginger (to suit your taste) and the top of the brioche bun. Enjoy!
