CHICKEN KATSU CURRY BURGER

Chicken katsu curry burger image

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

Provided by Rosie Birkett

Time 35m

Number Of Ingredients 21

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Ingredients

2 skinless chicken breasts
vegetable oil or sunflower oil, for frying
500ml milk
1 garlic clove , crushed
1 tbsp shichimi togarashi (see tip)
50ml ketchup
1 tsp toasted sesame oil
1 tsp soy sauce
1 tbsp Worcestershire sauce
½ tbsp runny honey
juice ½ lime
1 tsp hot mustard
2 tsp medium curry powder
3 tbsp mayonnaise
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

Steps:

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

Nutrition Facts : Calories 1080 calories, Fat 48 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 107 grams carbohydrates, Sugar 21 grams sugar, Fiber 8 grams fiber, Protein 50 grams protein, Sodium 3 milligram of sodium