Chicken Katsu Curry Burgers recipe
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.
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
For homemade katsu curry sauce:
1 teaspoon cooking oil
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
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
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