Chicken Katsu Curry Burgers recipe

• hidangan: 4 servings
• masa aktif: 15 minutes
• jumlah masa: 30 minutes

Bahan-bahan

500 g chicken mince

1 tbsp curry powder or katsu curry seasoning

1 tsp paprika

Salt and pepper

100 g flour

1 eggs

60 g panko breadcrumbs

2 tsp sesame seeds

150 ml vegetable oil

4 brioche buns

1 cucumber

Cabbage

1 tbsp mayo

1 tbsp rice wine vinegar

100 g katsu curry sauce (store bought or homemade, see notes for homemade)

1 red chilli

2 spring onions

Arahan

Start by slicing the cucumber, red chilli, and spring onions. Combine shredded cabbage with a spoonful of mayo, a pinch of salt and a splash of rice wine vinegar to make a fresh slaw. Set it aside to chill while you make the patties.

Arrange three shallow bowls: one with plain flour, one with a beaten egg, and one with panko breadcrumbs mixed with sesame seeds. I like to mix a little curry powder and seasoning into the panko for extra flavour. In a bowl, combine the chicken mince with curry powder, paprika, salt, and pepper. Mix well, then form into four evenly-sized balls and flatten into patties.

Dip each patty into the flour, followed by the egg, and then coat in panko breadcrumbs. I actually like to double-coat them for an ultra-crispy finish, just repeat the egg and panko step for each patty and set aside. If making your own Katsu curry sauce, make it now. See below for the recipe.

Heat a shallow layer of oil in a large frying pan over medium-high heat. Fry each patty for 2–3 minutes on each side until golden brown and cooked through. Transfer to a paper towel to drain excess oil. If you would rather air fry then air fry in a preheated air fryer for 10–12 minutes at 200°C (390°F), flipping halfway through, until golden, crispy, and cooked through (internal temperature should reach 75°C / 165°F). For extra crunch, air fry an additional 1–2 minutes after flipping.

Slice and lightly toast your buns for added texture and flavour. Mix a few tablespoons of your katsu curry sauce into some mayo to make the katsu mayo. Spread it onto the base of each bun. Add a layer of slaw, a few slices of cucumber, the crispy chicken katsu patty, and drizzle over more curry sauce. Garnish with spring onions, sesame seeds, and red chilli.