Looking to switch up burger night with something bold, crispy, and absolutely delicious? This Chicken Katsu Curry Burgers recipe brings together the crunch of Japanese-style fried chicken with the rich, comforting flavours of a classic katsu curry. It's fusion comfort food at its best and trust me, once you’ve had it, you’ll be making these on repeat.
These chicken katsu curry burgers are the ultimate mash-up of juicy spiced chicken patties, golden panko coating, creamy katsu mayo, and crunchy cabbage slaw, all nestled inside toasted brioche buns. Whether you're a fan of Japanese curry or just love a crispy chicken sandwich, this chicken katsu curry burgers recipe hits all the right notes.
This video was inspired by the vegetarian Katsu Curry Halloumi Wraps I made recently but in burger form! If you love katsu curry you should also try my Chicken Katsu Ramen and my Chicken Katsu Curry Sushi rolls. For another fun fusion burger recipe, try my Chicken Caesar Burgers.
Jump to:
Ingredients
For the Chicken Katsu Patties:
Chicken mince – I love using chicken mince for its tenderness and juiciness. It also takes on flavours beautifully, making it ideal for this recipe.
Curry powder or katsu curry seasoning – This is where the magic begins. Curry powder adds warmth and depth to the patties, giving you that signature katsu flavour right from the first bite.
Paprika – A touch of paprika brings subtle smokiness and colour.
Salt and pepper – Essential seasoning to bring everything together.
Plain flour, egg, and panko breadcrumbs – This triple-dip breading technique gives the patties a gorgeously crisp crust.
i I like to season the panko breadcrumbs with a little extra curry powder—it gives that final bite an extra flavour kick and keeps the crust from being bland.
For the Toppings:
Brioche buns – Soft, slightly sweet, and beautifully golden when toasted. They’re the perfect partner for crispy, saucy fillings.
Cucumber – Adds cool freshness and crunch that cuts through the richness.
Shredded cabbage – The base of a quick slaw that adds texture and balance.
Mayonnaise and rice wine vinegar – A creamy-tangy combo that makes the slaw zingy and light.
Store-bought or homemade katsu curry sauce – Rich, savoury, and silky. You can absolutely use a good-quality store version, but I’ve included a simple homemade version in the notes section of the recipe card if you want to go the extra mile.
Fresh red chilli, spring onions, and sesame seeds – Optional but highly recommended for garnish and a final pop of flavour and colour.
See recipe card for quantities.
Instructions
Start by slicing the cucumber, red chilli, and spring onions. Combine shredded cabbage with a spoonful of mayo and a splash of rice wine vinegar to make a fresh slaw. Set it aside to chill while you make the patties.
- Step 1: Arrange three shallow bowls: one with plain flour, one with a beaten egg, and one with panko breadcrumbs mixed with sesame seeds. I like to mix a little curry powder and seasoning into the panko for extra flavour. In a bowl, combine the chicken mince with curry powder, paprika, salt, and pepper. Mix well, then form into four evenly-sized balls and flatten into patties.
- Step 2: Dip each patty into the flour, followed by the egg, and then coat in panko breadcrumbs. I actually like to double-coat them for an ultra-crispy finish, just repeat the egg and panko step for each patty and set aside. If making your own Katsu curry sauce, make it now. See below for the recipe.
- Step 3: Heat a shallow layer of oil in a large frying pan over medium-high heat. Fry each patty for 2–3 minutes on each side until golden brown and cooked through. Transfer to a paper towel to drain excess oil. If you would rather air fry then air fry in a preheated air fryer for 10–12 minutes at 200°C (390°F), flipping halfway through, until golden, crispy, and cooked through (internal temperature should reach 75°C / 165°F). For extra crunch, air fry an additional 1–2 minutes after flipping.
- Step 4: Slice and lightly toast your buns for added texture and flavour. Mix a few tablespoons of your katsu curry sauce into some mayo to make the katsu mayo. Spread it onto the base of each bun. Add a layer of slaw, a few slices of cucumber, the crispy chicken katsu patty, and drizzle over more curry sauce. Garnish with spring onions, sesame seeds, and red chilli.
Hint: For ultra-crispy patties, double-dip in egg and panko. After the first coating, let them rest briefly, then repeat with egg and breadcrumbs. This builds a thicker crust that holds up to the juicy chicken and saucy toppings.
Homemade Katsu Curry Sauce (Optional)
If you’re making your own sauce, here’s how to do it, see recipe card for quantities:
Sauté chopped onion and carrot in a little oil until soft. Add minced garlic and ginger, curry powder, turmeric, and a touch of flour. Slowly pour in chicken or vegetable stock while stirring to create a thick, smooth sauce. Simmer until it thickens, then blend until velvety smooth. Stir in a splash of coconut milk and both light and dark soy sauce. Keep warm until ready to use, or mix into mayo for that perfect burger drizzle.
I love this version because it’s naturally sweet from the carrot and rich from the coconut milk, no need for added sugar.
Substitutions
Chicken Mince – You can swap chicken mince for turkey mince, pork mince, or even plant-based mince for a vegetarian alternative.
Curry Powder / Katsu Curry Seasoning – Substitute with garam masala, madras curry powder, or Japanese curry roux cubes for a slightly different spice profile.
Paprika – Smoked paprika or chili powder are great alternatives depending on whether you want smokiness or heat.
Salt and Pepper – Can be replaced with seasoning blends like garlic salt, onion salt, or a dash of soy sauce for added umami.
Plain Flour – Cornflour (cornstarch), rice flour (for a gluten-free option), or all-purpose gluten-free flour blends can work well here.
Egg – For an egg-free alternative, use a flax egg (1 tablespoon ground flax + 3 tablespoon water), or a plant-based egg replacer for binding.
Panko Breadcrumbs – Swap with crushed cornflakes, crushed crackers, regular breadcrumbs, or gluten-free breadcrumbs if needed.
Topping substitutions
Brioche Buns – Use burger buns, potato rolls, pretzel buns, or even lettuce wraps for a low-carb/gluten-free option.
Cucumber – Thinly sliced zucchini, radishes, or pickled vegetables can be used for a similar fresh crunch.
Cabbage – Swap with shredded lettuce, kale, or pre-made slaw mix for convenience.
Mayonnaise – You can use Greek yogurt, sour cream, vegan mayo, or a mix of tahini and lemon juice for a dairy-free twist.
Rice Wine Vinegar – White wine vinegar, apple cider vinegar, or lime juice all work well here for that acidic pop.
Katsu Curry Sauce – Use Japanese curry cubes dissolved in stock, a mild curry sauce of your choice, or even a thickened tikka masala sauce as a substitute.
Red Chilli – Use sliced jalapeños, crushed red pepper flakes, or sriracha for similar heat with different formats.
Variations
Spicy Chicken Katsu Curry Burgers - Add chopped red chilli or a dash of sriracha to the chicken mince for extra heat. Top with chilli mayo and pickled jalapeños for a fiery twist.
Vegetarian Katsu Curry Burgers - Swap chicken mince for mashed chickpeas or tofu. Use the same seasoning and coat in panko before frying. Pair with extra creamy slaw and katsu mayo.
Katsu Curry Sliders - Turn this recipe into party-perfect sliders using mini brioche buns and smaller patties. Great for entertaining and easy to batch cook in the oven or air fryer.
Equipment
Plates
Storage
Leftover Chicken Katsu Curry Burgers can be stored in an airtight container in the fridge for up to 3 days. Allow patties to cool completely before refrigerating to prevent sogginess. Store the patties, buns, and toppings separately to maintain freshness and texture. For best results, reheat the chicken patties in a hot oven or air fryer (around 180°C/350°F for 8–10 minutes) until heated through and crispy again—avoid microwaving, as this will make the coating soggy.
If you’d like to freeze the patties, do so before cooking. Coat them in panko, freeze on a tray until solid, then transfer to a freezer-safe container or bag. They can be cooked from frozen—just add a few extra minutes of cook time and ensure the inside reaches 75°C (165°F). Never refreeze thawed chicken patties. Slaw should always be made fresh, as it doesn’t hold up well in the fridge for more than 24 hours once dressed.
Top Tip
Add a pinch of sugar and sesame oil to your cabbage slaw mix. It enhances the tangy rice vinegar and mayo combo while giving it that extra Japanese-inspired edge. I sometimes add a touch of mustard too for zing.
FAQ
A katsu curry combines crispy breaded cutlets (usually chicken or pork) with a rich, Japanese-style curry sauce made from onions, carrots, curry powder, and soy sauce. The contrast between the crunchy coating and smooth, savory curry is what makes it iconic.
Yes! You can form and bread the patties ahead of time and refrigerate them for up to 24 hours. You can also freeze them uncooked for longer storage. The curry sauce can be made in advance and kept chilled for 3–4 days.
Your curry may be too thin if there isn’t enough flour or if you added too much liquid too quickly. Simmer longer to reduce it, or mix a cornstarch slurry (1:1 with water) and stir it in to thicken.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with chicken katsu curry burgers:
Recipe
Chicken Katsu Curry Burgers recipe
Equipment
- large pan
- plates
- Mixing bowl
Ingredients
For the burgers
- 500 g chicken mince
- 1 tablespoon curry powder or katsu curry seasoning
- 1 teaspoon paprika
- Salt and pepper
- 100 g flour
- 1 eggs
- 60 g panko breadcrumbs
- 2 teaspoon sesame seeds
- 150 ml vegetable oil
For the toppings
- 4 brioche buns
- 1 cucumber
- Cabbage
- 1 tablespoon mayo
- 1 tablespoon rice wine vinegar
- 100 g katsu curry sauce store bought or homemade, see notes for homemade
- 1 red chilli
- 2 spring onions
Instructions
- Start by slicing the cucumber, red chilli, and spring onions. Combine shredded cabbage with a spoonful of mayo, a pinch of salt and a splash of rice wine vinegar to make a fresh slaw. Set it aside to chill while you make the patties.1 cucumber, Cabbage, 1 tablespoon mayo, 1 tablespoon rice wine vinegar
- Arrange three shallow bowls: one with plain flour, one with a beaten egg, and one with panko breadcrumbs mixed with sesame seeds. I like to mix a little curry powder and seasoning into the panko for extra flavour. In a bowl, combine the chicken mince with curry powder, paprika, salt, and pepper. Mix well, then form into four evenly-sized balls and flatten into patties.500 g chicken mince, 1 tablespoon curry powder or katsu curry seasoning, 1 teaspoon paprika, Salt and pepper
- Dip each patty into the flour, followed by the egg, and then coat in panko breadcrumbs. I actually like to double-coat them for an ultra-crispy finish, just repeat the egg and panko step for each patty and set aside. If making your own Katsu curry sauce, make it now. See below for the recipe.100 g flour, 1 eggs, 60 g panko breadcrumbs, 2 teaspoon sesame seeds
- Heat a shallow layer of oil in a large frying pan over medium-high heat. Fry each patty for 2–3 minutes on each side until golden brown and cooked through. Transfer to a paper towel to drain excess oil. If you would rather air fry then air fry in a preheated air fryer for 10–12 minutes at 200°C (390°F), flipping halfway through, until golden, crispy, and cooked through (internal temperature should reach 75°C / 165°F). For extra crunch, air fry an additional 1–2 minutes after flipping.150 ml vegetable oil
- Slice and lightly toast your buns for added texture and flavour. Mix a few tablespoons of your katsu curry sauce into some mayo to make the katsu mayo. Spread it onto the base of each bun. Add a layer of slaw, a few slices of cucumber, the crispy chicken katsu patty, and drizzle over more curry sauce. Garnish with spring onions, sesame seeds, and red chilli.4 brioche buns, 100 g katsu curry sauce, 1 red chilli, 2 spring onions
Notes
1 Carrot
1 onion
2 garlic cloves
1 inch chopped ginger
1 tablespoon curry powder
1 teaspoon turmeric
1 tablespoon flour
300 ml Chicken or Vegetable Stock
1 teaspoon dark soy sauce
1 tablespoon light soy sauce
50 ml coconut milk
1 tablespoon mayo Heat a teaspoon of oil in a pot over medium heat. Sauté the chopped carrot and onion for 5 minutes until softened. Add the garlic, ginger, curry powder, turmeric, and flour, stirring for a minute to toast the spices. Gradually pour in the chicken stock while stirring to create a smooth sauce. Bring to a simmer and cook until the sauce thickens. Blend the sauce until smooth with a hand blender or transfer into a blender, then stir in the coconut milk and soy sauces. Simmer on low heat to keep warm
