Recipe » Chicken katsu curry burger

 Recipe » Chicken katsu curry burger


Serves: 2

Cooking time: 15 minutes

Your favourite Japanese curry in burger form: this indulgent treat is a relaxed spin on traditional flavours, with a katsu curry mayonnaise to top the panko-coated chicken patty


  • 2x Chicken Fillets
  • Vegetable Oil or Sunflower oil, for cooking

For the brime:

  • 500ml milk
  • 1 Garlic Clove, crushed
  • 1 tbsp Shichimi Togarashi

For The Katsu Mayo:

  • 50ml Ketchup
  • 1tbsp Toasted Sesame oil
  • 1tbsp Soy Sauce
  • 1tbsp Worcestershire Sauce
  • 1/2 tbsp Runny Honey]1/2 Lime Juiec
  • 1tsp Hot Mustard
  • 2 tsp Blenders Medium Curry Powder
  • 3 tbsp Blenders Mayonnaise

For 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


  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.
  2. To make the mayo, combine all the ingredients and stir until smooth.
  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.
  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.
  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.

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