Chicken katsu curry burger recipe

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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
  • 2 tsp salt
  • 2 tbsp curry powder
  • 3 eggs
  • 7.1 oz panko breadcrumbs
  • 2 boneless, skinless chicken breasts, cut into about 5 goujons per breast
  • 1 glug vegetable oil, for deep-frying
  • 3.5 oz plain flour
  • 2 tsp salt
  • 2 tbsp curry powder
  • 3 eggs
  • 7.1 oz panko breadcrumbs
  • 2 boneless, skinless chicken breasts, cut into about 5 goujons per breast
  • 1 glug vegetable oil, for deep-frying
  • 3.5 oz plain flour
For the curry sauce
  • 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
  • 0.7 fl oz vegetable oil
  • 1 onion, diced
  • 1 garlic clove, chopped
  • 2 carrots, chopped
  • 1 tbsp plain flour
  • 1.1 oz curry powder
  • 26.4 fl oz chicken stock
  • 0.9 oz honey
  • 0.9 fl oz light soy sauce
  • 2 tsp garam masala
  • 0.2 oz cornflour mixed with 2 tbsp water
  • 0.1 cup vegetable oil
  • 1 onion, diced
  • 1 garlic clove, chopped
  • 2 carrots, chopped
  • 1 tbsp plain flour
  • 1.1 oz curry powder
  • 3.2 cups chicken stock
  • 0.9 oz honey
  • 0.1 cup light soy sauce
  • 2 tsp garam masala
  • 0.2 oz cornflour mixed with 2 tbsp water
To assemble
  • 75 g mayonnaise
  • 4 brioche buns, toasted
  • 4 thin slices of red onion
  • 4 leaves of butterhead lettuce
  • 2.6 oz mayonnaise
  • 4 brioche buns, toasted
  • 4 thin slices of red onion
  • 4 leaves of butterhead lettuce
  • 2.6 oz 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

  1. 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.
  2. 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.
  3. Transfer to a blender and process until really smooth. Put back into the pan, add the cornflour and simmer for 5 minutes, until thickened.
  4. 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.
  5. Dip the chicken goujons first in the flour, then the egg, then the breadcrumbs.
  6. 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.
  7. Add the goujons in batches and deep-fry for 6 minutes, then remove with a slotted spoon and drain on kitchen paper.
  8. 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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