Chicken Katsu Burger

Chicken Katsu Burger

General Information

Prep time: 3 hours
Cook time: 15 minutes
Total time: 3 hours & 15 minutes
Servings: 2

Calories - 1004 | Protein 53| Carbs 117 | Fat 35

Ingredients:

• Veg/Sunflower Oil (for cooking)

• Chicken Breast - 200g

• Shichimi Togarashi - 1 tbsp

• Milk - 500ml

• Garlic Clove - 1

• Honey - 1/2 tbsp

• Lime Juice - 1/2 tbsp

• Worcestershire Sauce - 1 tbsp

• Mayo - 3 tbsp

• Curry Power - 2 tsp

• Mustard - 1 tsp

• Ketchup - 50ml

• Soy Sauce - 1 tsp

• Toasted Sesame Oil - 1 tsp

• Rice Flour - 100g

• 2 Brioche Buns

• Panko Breadcrumbs - 60g

• 2 Egg

• Iceberg Lettuce

• 2 Radish (finely sliced)

• 2 Spring Onion (finely sliced)

Instructions:

1. The Brine - In a bowl combine the shichimi togarashi, milk and garlic with 1 tsp salt. Put the chicken in the brine, cover with cling film and leave to marinate for at least 3 hours.

2. The Mayo - Combine the honey, lime juice, worcestershire sauce, mayo, curry powder, mustard, ketchup, soy sauce and sesame oil. Stir until smooth.

3. Breadcrumbing - 30mins before cooking remove the chicken from fridge.

4. Crack the egg and whisk it with 2 tbsp of brine. Mix the rice flour and breadcrumbs together and spread out in a layer on a plate. Remove one chicken breast from the brine, shake off the excess, dip into the mix, then coat in the panko mix.

5. Cooking - Heat the oil in a saucepan until it reaches 180C. Fry the chicken for 10-12 mins until cooked through. Drain on kitchen paper, then slice the breast into pieces.

6. Serving Up - Split and toast the buns then spread with mayo. Add a layer of lettuce, spring onions and radishes, then top with the chicken and more mayo. Enjoy :)