Description

A flavorful and crispy Chicken Katsu Curry Burger featuring tender chicken breasts marinated in a savory brine, coated with panko breadcrumbs and rice flour, deep-fried to golden perfection, and served on toasted brioche buns with a tangy curry-spiced mayonnaise, fresh lettuce, spring onions, and radishes.

Ingredients

Scale

Chicken and Brine

2 skinless chicken breasts
500ml milk
1 garlic clove, crushed
1 tbsp shichimi togarashi (or pinch of ground ginger, chilli, white and black sesame seeds as substitute)
1 tsp salt

Coating

1 egg
100g rice flour
60g panko breadcrumbs

Frying

Vegetable oil or sunflower oil, for frying

Mayo and Sauce

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

Burger Assembly

2 burger buns (preferably brioche)
Handful shredded iceberg lettuce
2 spring onions, finely sliced
2 radishes, finely sliced

Instructions

Prepare the brine: In a bowl, mix milk, crushed garlic, shichimi togarashi, and 1 tsp salt. Submerge the chicken breasts in the brine, cover with cling film, and refrigerate to marinate for at least 3 hours.
Make the curry mayo: Combine ketchup, toasted sesame oil, soy sauce, Worcestershire sauce, honey, lime juice, hot mustard, curry powder, and mayonnaise in a bowl. Stir until smooth and well blended, then set aside.
Prepare chicken for coating: About 30 minutes before cooking, remove chicken from fridge. Crack the egg into a bowl and whisk it with 2 tablespoons of the brine liquid from the chicken. On a plate, mix rice flour and panko breadcrumbs evenly.
Coat the chicken: Remove one chicken breast from the brine, shake off excess liquid. Dip it into the egg and brine mixture, then coat thoroughly in the rice flour and panko mix. Place coated chicken on a plate. Repeat with the second breast.
Fry the chicken: Heat vegetable or sunflower oil to 180°C in a deep fryer or heavy-bottomed large saucepan (a piece of bread should brown in about 30 seconds). Carefully fry the chicken breasts for 10–12 minutes, until golden brown and cooked through.
Drain and slice: Remove chicken from oil and drain on kitchen paper to remove excess oil. Slice each breast into 4–5 pieces.
Toast and assemble the burger: Split and toast the brioche buns. Spread a generous layer of the curry mayo on both bun halves. Add a layer of shredded iceberg lettuce, sprinkle with finely sliced spring onions and radishes, then top with the sliced chicken pieces. Add another spoonful of mayo over the chicken and sandwich together.

Notes

Shichimi togarashi is a Japanese seven-spice mix; if unavailable, substitute with ground ginger, chili powder, and sesame seeds.
Ensure oil temperature stays at 180°C to get a crispy, perfectly cooked chicken katsu without absorbing excess oil.
Marinating the chicken in the brine for at least 3 hours ensures moist and flavorful meat.
Use brioche buns for a soft, slightly sweet complement to the savory chicken and curry mayo.

Prep Time: 10 mins (plus 3 hours marinating)
Cook Time: 15 mins
Category: Burger
Method: Frying
Cuisine: Japanese-inspired

Keywords: Chicken katsu burger, Japanese burger, curry mayo, fried chicken burger, panko chicken burger, shichimi togarashi burger