Chicken Katsu Burger
Crispy fried chicken katsu burger recipe made with juicy tender chicken breast and crispy panko coating, sandwiched between a toasted brioche bun.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400 g (14 oz) Chicken Breast
- ½ tsp Salt
- ¼ tsp Black pepper
- Vegetable oil
- 2 cup Panko breadcrumbs
- 1 cup Plain flour
- ¼ cup Corn starch
- ½ tsp Baking soda
- 2 eggs
- 4 Brioche burger buns
- Shredded green cabbage
- Shredded red cabbage
- Shredded carrot
- Japanese mayonnise (Or regular mayonnise)
- Japanese Tonkatsu sauce
- Wholegrain mustard (Or Dijon mustard)
Instructions
- 1
Cover the chopping board with cling film, and place the chicken breast into half then cut each pieces it into half lengthways. Cover the chicken cutlets with cling film and pound it with meat tenderizer or rolling pin.
- 2
Season the chicken slices with simple salt and fresh ground black pepper. Set aside.
- 3
Mix the shredded cabbage and carrot with 1-2 tablespoon of mayonnaise and set aside.
- 4
In a large bowl mix the plain flour, corn starch and baking soda evenly. Whisk two eggs in another bowl. Place the panko breadcrumbs in a large shallow plate or bowl.
- 5
Dredge the seasoned chicken cutlets with flour mix, then dip in whisked egg and re-dip in flour mix and egg. Then dredge in panko breadcrumbs, press gently on both sides. Repeat process to remaining chicken cutlets and set aside
- 6
Heat the vegetable oil into medium heat 300°-325° F. Fry the coated chicken pieces for 2-3 minutes on both sides until crispy golden brown.
- 7
Remove from oil and transfer to wire rack.
- 8
To assemble the burger, spread the mustard on the burger bun bottom, place the shredded cabbage salad mix, then place the fried chicken. Topped with Japanese mayo and tonkatsu sauce and burger bun top part.
- 9
Ready to serve! Enjoy!