Serves 2
210 min
Chicken Katsu Curry Burger
Recipe GLPR46d8faedc18b65
Crispy panko-crusted chicken breasts served in toasted buns with curry-spiced mayo, fresh vegetables, and bright garnishes. This Southeast Asian-inspired burger features tender, juicy chicken that's marinated, coated, and deep-fried until golden, then topped with house-made mayo and fresh lettuce, spring onions, and radishes for a satisfying meal.
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Ingredients
2 skinless chicken breasts
1 teaspoon salt for brine
Water for brine
1 large egg
2 tablespoons brine (reserved from marinating)
1/2 cup rice flour
1/2 cup panko breadcrumbs
Vegetable oil for deep frying
2 burger buns
2 cups fresh lettuce leaves
2 spring onions, sliced
1 cup radishes, thinly sliced
Directions
Prepare a brine by combining 1 teaspoon of salt with water in a bowl. Place the chicken breasts in the brine, cover with plastic wrap, and refrigerate for at least 3 hours to tenderize and flavor the meat.
Make the curry mayo by combining mayonnaise and curry powder in a small bowl, stirring until the mixture is smooth and well blended. Set aside.
Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come closer to room temperature. Crack the egg into a shallow bowl and whisk together with 2 tablespoons of the reserved brine.
On a plate, combine the rice flour and panko breadcrumbs in an even layer. Take one chicken breast from the brine, shake off excess liquid, dip it into the egg mixture to coat, then press it into the panko-rice flour mixture, turning to coat all sides evenly. Place on a clean plate and repeat with the second chicken breast.
Heat the vegetable oil in a heavy-bottomed saucepan or deep-fat fryer to 180°C (356°F). To test readiness, drop a small piece of bread into the oil—it should brown in about 30 seconds. Carefully place both breaded chicken breasts into the hot oil and fry for 10-12 minutes until the coating is golden brown and the internal temperature reaches 165°F. The chicken should feel firm when pressed and show no pink inside.
Remove the fried chicken from the oil using tongs and drain on paper towels to remove excess oil. Allow to cool slightly, then slice each breast into 4-5 pieces.
Split the burger buns and toast the cut sides until light golden. Spread the curry mayo on both the top and bottom of each bun.
On the bottom half of each bun, layer lettuce leaves, then add spring onion slices and radish slices. Top with the sliced katsu chicken and add a drizzle more curry mayo on top. Crown with the toasted bun top and serve immediately.
