Ingredients

2 skinless chicken breasts

Vegetable oil or sunflower oil, for frying

500ml milk

1 garlic clove, crushed

1 tbsp shichimi togarashi (see tip)

50ml ketchup

1 tsp toasted sesame oil

1 tsp soy sauce

1 tbsp Worcestershire sauce

½ tbsp runny honey

Juice of ½ lime

1 tsp hot mustard

2 tsp medium curry powder

3 tbsp mayonnaise

1 egg

100g rice flour

60g panko breadcrumbs

2 burger buns (preferably brioche)

Handful shredded iceberg lettuce

2 spring onions, finely sliced

2 radishes, finely sliced

Instructions

Step 1: In a bowl, combine the milk, crushed garlic, shichimi togarashi, ketchup, toasted sesame oil, soy sauce, Worcestershire sauce, honey, lime juice, hot mustard, curry powder, and 1 teaspoon salt to make the brine. Submerge the chicken breasts in this mixture, cover with cling film, and refrigerate for at least 3 hours.

Step 2: To prepare the curry mayo, mix the mayonnaise with a few tablespoons of the brine until smooth. Set aside.

Step 3: 30 minutes before cooking, take the chicken out of the fridge. Whisk the egg with 2 tablespoons of the brine in a bowl. On a plate, mix the rice flour and panko breadcrumbs in an even layer.

Step 4: Remove one chicken breast from the brine, shaking off excess liquid. Dip it into the egg mixture, then coat evenly with the rice flour and panko mix. Place on a separate plate. Repeat with the second breast.

Step 5: Heat oil in a deep-fryer or large heavy-bottomed pan to 180°C (or test by browning a piece of bread in 30 seconds). Fry the chicken for 10-12 minutes until golden and cooked through. Drain on kitchen paper.

Step 6: Slice each chicken breast into 4-5 pieces. Toast the burger buns, then spread generously with the curry mayo.

Step 7: Assemble the burgers by layering shredded lettuce, spring onions, and radishes on the buns. Add the sliced chicken and a little more mayo, then top with the bun lids.

Tips & Variations

If you can’t find shichimi togarashi, substitute with a blend of ground ginger, chili powder, and a pinch of black and white sesame seeds for similar flavor.

Use brioche buns for a richer texture, but any soft burger bun will work well.

For extra crispiness, double dip the chicken in egg and panko before frying.

Serve with a side of pickled vegetables or a light salad to balance the flavors.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used for juicier results, but cooking time may need slight adjustment to ensure they are cooked through.

What can I use if I don’t have panko breadcrumbs?

If panko is unavailable, regular breadcrumbs can work but the texture won’t be as light and crispy. For a crunchier coating, crush cornflakes as an alternative.