Chicken katsu curry burger recipe
A genius mash-up of classic comfort foods, this chicken katsu curry burger is utterly irresistible. Serve with sweet potato fries and don't forget to pour the extra curry sauce into a bowl to dip into.
Ingredients
For the chicken- 2 tsp salt
- 2 tbsp curry powder
- 3 eggs
- 200 g panko breadcrumbs
- 2 boneless, skinless chicken breasts, cut into about 5 goujons per breast
- 1 glug vegetable oil, for deep-frying
- 100 g plain flour
- 20 ml vegetable oil
- 1 onion, diced
- 1 garlic clove, chopped
- 2 carrots, chopped
- 1 tbsp plain flour
- 30 g curry powder
- 750 ml chicken stock
- 25 g honey
- 25 ml light soy sauce
- 2 tsp garam masala
- 5 g cornflour mixed with 2 tbsp water
- 75 g mayonnaise
- 4 brioche buns, toasted
- 4 thin slices of red onion
- 4 leaves of butterhead lettuce
Details
- Cuisine: Japanese-American
- Recipe Type: Burger
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 50 mins
- Serves: 4
Step-by-step
- Heat the oil for the sauce in a pan and cook the onion, garlic and carrots for 12 minutes over a medium heat, to soften and caramelise.
- Add the flour and curry powder and cook for 3 minutes. Gradually add the stock, mixing until smooth after each addition. Add the honey and soy, bring to a boil, then add the garam masala and simmer for 20 minutes.
- Transfer to a blender and process until really smooth. Put back into the pan, add the cornflour and simmer for 5 minutes, until thickened.
- Mix the flour with the salt and curry powder, beat the eggs in a separate bowl and spread the panko breadcrumbs out on a plate.
- Dip the chicken goujons first in the flour, then the egg, then the breadcrumbs.
- Pour enough oil for deep-frying into a deep fryer or a deep pan, making sure it is no more than one-third full. Heat to 180°C/350°F or until a cube of bread browns in just under a minute.
- Add the goujons in batches and deep-fry for 6 minutes, then remove with a slotted spoon and drain on kitchen paper.
- To serve, spread some mayo on the base of each bun, add onion, then lettuce, then chicken goujons, then a good spoonful of curry sauce. Put the lid on and serve.
This recipe is from The Sunday Brunch Cookbook by Simon Rimmer and Tim Lovejoy (Ebury Press, £20).
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