Chicken Katsu Curry Rice Burger
This recipe is long overdue. Therefore, I decided to take a teeny weeny break from sharing Whole 30 recipes, in order to share with you this delectable recipe. I made this ultimate comfort food a couple of weeks before we started on our Whole 30 journey. Honestly, this is the meal that I'd cheat with
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 1/2 cups Japanese rice (cook as per directions)
- 1 tbsp sesame oil
- 4 cubes curry roux
- 1/2 yellow onion (sliced)
- 2 tsp canola oil
- Water as stated on package
- 2 chicken breast (halved thickness wise to get 4 pieces)
- 1 egg (lightly beaten)
- 3 tbsp plain flour
- 1/3 cup panko bread crumbs
- 1/4 cup canola oil
- Salt and black pepper
- Carrot ribbons (made with a potato peeler)
- Butterhead lettuces
Instructions
- 1
Rice burger
- 2
Cook rice as per instructions.
- 3
Fluff, and while it is still hot/warm, shape it between 2 cling wrap.
- 4
Wrap it up and chill for the it to take shape.
- 5
When ready to cook, brush on some sesame oil on both side of the rice patty.
- 6
Heat non-stick pan on medium high, and cook rice patty until heated through and slightly crusty.
- 7
Curry Sauce
- 8
Stir-fry onions in a pot over medium high heat with olive oil.
- 9
Pour in water and bring to a boil, then add in curry roux.
- 10
Allow to cook until fully dissolved and sauce thickens, about 5-8 minutes.
- 11
Chicken Katsu
- 12
Season chicken with salt and black pepper.
- 13
Set up dredging station.
- 14
Dredge chicken in flour.
- 15
Then dip into egg, dripping off excess.
- 16
And coat it with panko bread crumbs.
- 17
Pan fry until golden, about 3 minutes each side.
- 18
Putting together
- 19
Place lettuce and carrot ribbons on rice burger, top with chicken katsu, and spoon over curry and onions.
- 20
Serve immediately.