I love Japanese food, katsu curry is up there as a favourite of mine, so I thought why not combine two of my favourite dishes in a burger and katsu curry. I have had alot of work developing katsu curry recipes and have even launched a katsu curry sauce which I developed. The burger consists of a toasted brioche bun, homemade katsu curry sauce with buttermilk breaded chicken breasts and a mixed green salad.
EVERYTHING YOU’LL NEED FOR THE KATSU CURRY BURGER
- Chicken breasts
- Mayonnaise
- Brioche buns
- Green salad
- Buttermilk
- Plain flour
- Mild curry powder
- Oil for frying,
- An egg
- Butter
- White onion
- Mirin
- Soy sauce
- Chicken stock
Katsu Curry Burger
I love Japanese food, katsu curry is up there as a favourite of mine, so I thought why not combine two of my favourite dishes in a burger and katsu curry. I have had alot of work developing katsu curry recipes and have even launched a katsu curry sauce which I developed. The burger consists of a toasted brioche bun, homemade katsu curry sauce with buttermilk breaded chicken breasts and a mixed green salad.
Ingredients
- 2 Chicken breasts,
- 2 tbsp Mayonnaise
- 2 Brioche buns
- Handful of green salad
- 200 ml Buttermilk
- 75 g Plain flour
- 2 tbsp Mild curry powder
- 1 L Oil for frying,
- 1 egg, beaten
Katsu Sauce
- 50 g Butter
- 1 White onion, diced
- 2 tbsp Mirin
- 2 tsp Soy sauce
- 2 tbsp Mild curry powder
- 125 ml Chicken stock
Instructions
- Firstly we need to make the katsu curry sauce as some of it goes in the marinade with the buttermilk.
- Melt the butter on a medium heat, add in the diced onion and cook them until they soften .
- Once softened, add in the chicken stock and whisk in 2 tbsp of mild curry powder. Then bring the mixture to a boil.
- Reduce the temperature and add the mirin and soy sauce . Remove the mixture from the heat and pour into a blender and blend until smooth.
- Place the chicken between two pieces of clingfilm and with a rolling pin flatten them to a thickness of 2cm.
- Add 50g of the katsu sauce to the buttermilk and the egg and lay in the piece of flattened chicken. Allow to marinade for 2-3 hours.
- Take the chicken breast out of the marinade shaking off any excess. Dip in the flour before dipping back in the buttermilk mixture and finally back in the flour.
- Heat the pan oil to 180°C, make sure it doesn't fill over ¾ of the pan. Place a couple of pieces of chicken in the pan of oil at the same time and cook for 10 minutes. Don't over fill the pan with chicken as it will lower the oil temperature causing the chicken to absorb a lot more oil.
- Once cooked serve in a broiche bun with the left over katsu sauce, green mixed salad and mayonnaise.
If you want to see more recipes sign up below to be updated when a recipe goes up!