Chicken Katsu Burgers
The ultimate Friday night dinner. Forgo the takeaway for this one, trust us, it's worth it.
Serves: 4
INGREDIENTS
4 Brioche Buns
Bunch of Coriander
2 Eggs
Breadcrumbs
3 Tbsp Plain Flour
2 Tsp Sesame Oil
1 Lime
½ White Cabbage
200g Radishes
1 Tbsp Runny Honey
2 Tsp Curry Powder
1 Tsp Garam Masala
8 Tbsp Mayonnaise
3/4 Vegetable Stock Cube
4 Skinless, Boneless Chicken Thighs
Vegetable Oil
METHOD
Katsu mayo time. Add mayo, veggie stock cube, garam masala, curry powder and runny honey to a bowl. Mix well and set aside.
Zingy slaw. Grate your radishes and half a cabbage. Add to a bowl with sesame oil, the juice of a lime and a large handful of chopped coriander. Mix everything together and set aside.
Chicken time. Get three bowls out. Add flour to one, eggs to another (whisk them up) and breadcrumbs to the third. Dip your chicken thigh in flour, followed by the eggs and then the breadcrumbs.
Get a pan on the heat and add a very large glug of vegetable oil. Once the oil is hot, add your chicken thighs. Cook for 4 minutes on each side until the breadcrumbs are golden. Keep turning the chicken until it is cooked through.
Toast your brioche buns.
Katsu mayo time. Add mayo, veggie stock cube, garam masala, curry powder and runny honey to a bowl. Mix well and set aside.
Assemble time. Add a very large dollop of katsu mayo to your bun. Add your chicken. Add a large spoonful of the zingy slaw. Dollop some more katsu mayo on the top half of the bun and place that on top of the burger. Take a bite and enjoy!
Recipe credit: Mob Kitchen
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