Chicken Katsu Burgers

Ingredients

For the Chicken Katsu

Chicken. I used chicken breast but boneless chicken thighs can be used too. Flour. I season the flour with a teaspoon of salt. Eggs. Panko. Japanese breadcrumbs deliver the perfect crispy crust but any breadcrumbs can be substituted. Sesame seeds. Optional.

For the burgers

Cabbage. Either green cabbage or red cabbage can be used. Spring onion/green onion. Kewpie mayo. This Japanese mayo is incredibly creamy and so delicious. Use mayonnaise choice of your choice. Curry sauce. Bread rolls. Brioche buns are great with katsu style chicken and spicy mayo but any bread rolls can be used. Optional extras: Pickles (pickled jalapeños would be great), cheese (sliced cheddar/pepper jack cheese/American cheese), thinly sliced red onions or sliced tomatoes would all be delicious toppings.

How to make katsu burgers

Place chicken breasts in between two sheets of parchment paper and thin out slightly with a rolling pin. Coat the chicken first in the seasoned flour, then beaten egg and finally in the panko breadcrumbs. I add the sesame seeds to the breadcrumbs and season with a generous pinch of salt. Heat enough oil to deep fry the chicken in a pot or deep skillet. Fry the chicken in hot oil until crisp, golden brown and cooked through. Either green cabbage or red cabbage can be used. To assemble the chicken katsu burger, make the curry sauce according to recipe instructions. Thinly slice the cabbage and spring onion and dress with lemon juice and salt. Halve and toast the buns the top with a generous amount of curry sauce. Add the cabbage and top with the fried chicken. Drizzle over kewpie mayo and more curry sauce, top with the remaining buns and serve.