Chicken katsu curry burger

1 of 5-a-day burger chicken katsu fibre folate iron japanese katsu burger

N/A

Source

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 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

Method

In a bowl, combine the ingredients for the brine with 1 tsp salt. Put the chicken in the brine, cover with cling film and marinate in the fridge for at least 3 hrs.

To make the mayo, combine all the ingredients and stir until smooth.

Half an hour before cooking, remove the chicken from the fridge. Crack the egg into a bowl and whisk with 2 tbsp of the brine. Mix the rice flour and panko, and spread out in a layer on a plate. Remove one chicken breast from the brine, shake off the excess, dip into the egg mix, then coat in the panko mix. Transfer to a plate and repeat with the other chicken breast.

Heat the oil in a deep-fat fryer or large, heavy-bottomed saucepan until it reaches 180C, or a piece of bread browns in 30 secs. Fry for 10-12 mins until cooked through. Drain on kitchen paper, then slice each breast into 4-5 pieces.

Split and toast the buns, then spread with the mayo. Add a layer of lettuce, spring onions and radishes, then top with the chicken and more mayo.