Katsu Chicken Burger recipe. If you are a lover of Katsu and Japanese food, this Katsu Chicken Burger is for you and is a real treat. The chicken breasts are coated in panko breadcrumbs and fried in oil until crisp and golden. The Katsu Chicken Burgers are then served in brioche buns with quick pickled cucumber and homemade Japanese inspired curry sauce. I used the same sauce as I did in my recipe for Katsu Curry, but made it a bit thicker for this recipe. The cucumber adds a real crunch and I love the addition of nigella seeds, too.
Japanese curry sauce is milder than most Indian curries and it’s taste is more similar to a Chinese curry. Katsu Curry has become a very popular dish with delicious versions to be found in Wagamama and other Japanese restaurants across the country. There is even a slimming world version out there.
Interestingly, Japanese curry sauce was actually inspired by Britons, with curry powder taken by the British from India to Japan in the early 20th century. Since then, the dish has become very popular in Japan. However, katsu itself refers to the breaded cutlet (pork or chicken, normally) and is traditionally served with tonkatsu sauce. Tonkatsu sauce is a fruity, thick Worcestershire type condiment. It would also go well with these Katsu Chicken Burgers instead of the curry sauce. I have seen bottles of tonkatsu sauce in my local Asian supermarket if you are looking for some.
If you make this dish, or any of my other recipes, please let me know on Instagram. If you enjoyed my Katsu Curry Burgers then you might also enjoy my recipe for my other Japanese inspired recipes: Sizzling Teriyaki Steak Stir Fry or Prawn Katsu Bao Burgers.
Contact Me: If you have any questions about this recipe, another recipe or if you would like to work with me, then drop me an email at kerry@documentingmydinner.com
Katsu Chicken Burger
Equipment
- Frying pan
- Saucepan
- Meat tenderiser
- Blender
Ingredients
For the Katsu Chicken Burger
- 2 Chicken breasts (Or use chicken thighs)
- 30 g Plain flour
- 1 Egg, beaten
- 2 large handfuls Panko breadcrumbs (Or use ordinary breadcrumbs)
- Sunflower oil, for frying
For the Curry Sauce
- 1 onion (Red or white)
- 1 carrot
- 4 garlic cloves
- 1 Thumbsize piece of ginger
- 2 heaped tbsp Curry powder
- 1 tsp each Chilli powder, garam masala, garlic powder and salt
- 1 pinch white pepper
- 1 heaped tbsp Plain flour
- 1 tbsp Butter
- 250ml Vegetable or chicken stock
- 1 tsp each Tomato Ketchup and worchestershire sauce
- Sunflower Oil
- Salt and pepper
For the Quick Pickled Cucumber
- 1/2 Cucumber, thickly sliced
- 1 tsp nigella seeds
- Vinegar (Rice vinegar or white wine vinegar)
Instructions
For the Quick Pickled Cucumber
- Simply mix the sliced cucumber, teaspoon of nigella seeds in a bowl and pour over enough to vinegar just to cover. Season with a little salt and allow to sit whilst you carry on with the rest of the dish.
For the Curry Sauce
- Roughly chop the onion, garlic, carrot and ginger and add to a blender with a tablespoon of sunflower oil. Blitz to a paste. I prefer my sauce smooth, but if you want the sauce chunky then you don't have to blend it quite so much.
- Add this paste to a saucepan and fry over a medium heat for around 4-5 minutes
- Sprinkle in the curry powder, spices, white pepper and salt to the paste and stir to combine for a minute or so.
- Add the butter and allow to melt, stir through.
- Gradually add the stock until combined and simmer for 10 minutes or until the sauce is to your desired thickness.
- When the sauce is thick after simmering, add the tomato ketchup and worchestershire sauce. Taste and season with salt and/or pepper, to your liking.
For the Chicken Katsu Burger
- Use the meat tenderiser to bash the chicken breasts until even and thin (around 1-1.5cm in thickness)
- Season the chicken breasts with salt and pepper
- Lay out three plates. Add the flour to one, the egg to the next and the panko breadcrumbs to another.
- Dip each chicken breast in the flour, egg and then breadcrumbs until nicely coated.
- Pour 1-2cm of sunflower oil in a frying pan large enough to fry the panko chicken breasts without them touching eachother. Heat the oil over a medium high heat (you want it to be around 180C) Fry the chicken for around 2-3 minutes on each side until golden brown. Drain on kitchen paper.
- Serve the fried panko chicken in brioche buns with pickled cucmber and drizzled with the curry sauce. Enjoy your Katsu Chicken Burger.
