Japanese food has always intrigued me and chicken as an ingredient is something I cannot give up on. It continues to bedazzle foodies with the concoctions it can make. Chicken is available around the world, almost dominating the culinary arena. When I first had this mouthwatering burger at a party, I literally asked my friend to let me talk to the head of the catering department. Katsu curry wasn’t new for me, it is our same favourite Japanese curry with its timeless quintessence. Chicken and katsu curry combined will take a dive into your staple burger to compose the recipe I bring to you. Let me now elaborate and see what the recipe has in house for you. (Also, did you try out my Chicken Enchilada Sanwiches yet?)
Chicken Katsu Curry Burger
Chicken Katsu Curry Burger is known to be slightly challenging as a recipe but worry not! I have got your back. In essence, the recipe would keep you occupied for a total of 35 minutes. Out of this, it takes about 20 minutes to prepare while 15 minutes are used for cooking time. Your burger is loaded with 107 grams of carbs, 50 grams of protein, 48 grams of fat and a total of 1080 kilo calories of energy. The final yield would make satisfying servings for two people.
The ingredients that would be required
Every recipe carries a small list of items that are needed to make it. The curry burger also has a list that needs to be fulfilled so that you can continue with the cooking process. The list is as follows:
For the katsu
- 2 finely sliced radishes
- 2 finely sliced spring onions
- 2 buns for burger
- A handful of iceberg lettuce, shredded
- About 60 grams of breadcrumbs
- 100 grams of rice flour
- An egg
For the mayo
- 3 tablespoons of mayonnaise
- 2 teaspoons of curry powder
- A teaspoon of hot mustard
- Juice of half lime
- Half a tablespoon of honey, runny
- A tablespoon of Worcestershire sauce
- A teaspoon of soy sauce
- A teaspoon of sesame oil
- About 50ml of ketchup
- A tablespoon of shichimi togarashi
- A crushed clove of garlic
- 500 ml of milk
- Some vegetable oil
- 2 chicken breasts, skinless
The Cooking Process
- Firstly, we’ll prepare the chicken and for that, you must grab a bowl and in it, bring together the brine ingredients and a teaspoon of salt. Remember you guys, brining is an important process here so you should pay close attention.
- Now place the chicken in your brine solution. You need to cover this bowl. I use a plastic wrap to cover it which makes things easier. After that, you should transfer it to the refrigeration for letting it marinate. It usually takes about 3 hours for marination.
- For the mayo part, get all the ingredients together and keep stirring to make a smooth mixture. This constant stirring will ensure smooth texture.
- So, your chicken must be done by now so take it out from the refrigerator just 30 minutes before starting the cooking process. Let it settle to the room temperature for the time being.
- Next up, in a bowl, crack the egg and combine it with 2 tablespoons of brine.
- You should also bring together breadcrumbs and rice flour and spread evenly on the platform. Now this next part is fun. You should pick a chicken breast from the marinade, dip it into the egg mixture and roll it in breadcrumbs. you can repeat the same for the other breast parts.
- For the frying, take a deep saucepan and heat oil in it until the recorded temperature is 180 degrees centigrade. Well, you will just know when the oil is heated up. Now carefully dip each breast into it to fry for about 10 to 12 minutes. Drain the excess oil and slice it into pieces. be sure to keep the heat at medium high.
- The chicken pieces will soon get crispier and brownish and that’s when you’ll know they’re done.
- Now that you’re finished with the chicken, split each bun before spreading the mayo. You can add radishes, onions and lettuce in a layer and use the fried chicken breast as the topping. I add more mayo to make it creamier. Yum!
This serving is perfect for an entree and will definitely get you popular among friends and family. If you liked my recipe, then don’t forget to comment below. 😉