For company
Japanese katsu curry fried chicken burger
Rosie Birkett's genius from BBC Good Food — your favourite Japanese curry, in burger form. The fried chicken recipe that quietly retires every other one in your notebook.
Better than five stars. Sushi can take a seat — this is the one. Recipe by Rosie Birkett, bbcgoodfood.com.
Photograph & recipe © Rosie Birkett / BBC Good Food
Method
- 01
Whisk the milk, crushed garlic, shichimi togarashi and 1 tsp salt in a bowl. Submerge the chicken breasts, cover and marinate in the fridge for at least 3 hours — overnight is better.
- 02
Stir all the katsu mayo ingredients together in a small bowl until glossy and smooth. Taste — it should be sweet, tangy, gently spiced. Keep chilled.
- 03
Half an hour before cooking, take the chicken out of the fridge. Whisk the egg with 2 tbsp of the brine in a shallow bowl. Mix the rice flour and panko on a plate.
- 04
Lift a chicken breast from the brine, shake off the excess, dip into the egg mix, then press firmly into the panko-and-rice-flour mix to coat every surface. Repeat with the second breast.
- 05
Heat 4–5cm of oil in a heavy saucepan (or a deep fryer) to 180°C — a cube of bread should turn golden in 30 seconds. Fry the chicken for 10–12 minutes, turning once, until deep gold and cooked through. Drain on kitchen paper, rest for a minute, then slice each breast into 4–5 pieces on the bias.
- 06
Split and toast the brioche buns. Spread both cut sides generously with katsu mayo. Layer on shredded iceberg, spring onions and radishes, pile on the sliced chicken, and finish with another spoonful of mayo on the lid. Serve immediately, with slaw on the side.
Keep cooking
