Name: Chicken katsu curry burger
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 skinless chicken breasts; vegetable oil or sunflower oil, for frying; 500ml milk; 1 garlic clove crushed; 1 tbsp shichimi togarashi (see tip); 50ml ketchup; 1 tsp toasted sesame oil; 1 tsp soy sauce; 1 tbsp Worcestershire sauce; ½ tbsp runny honey; juice ½ lime; 1 tsp hot mustard; 2 tsp medium curry powder; 3 tbsp mayonnaise; 1 egg; 100g rice flour; 60g panko breadcrumbs; 2 burger buns (preferably brioche); handful shredded iceberg lettuce; 2 spring onions finely sliced; 2 radishes finely sliced

2 skinless chicken breasts
vegetable oil
or sunflower oil, for frying

For the brine

500ml milk
1 garlic clove
crushed
1 tbsp shichimi togarashi
(see tip)

For the katsu mayo

50ml ketchup
1 tsp toasted sesame oil
1 tsp soy sauce
1 tbsp Worcestershire sauce
½ tbsp runny honey
juice ½ lime
1 tsp hot mustard
2 tsp medium curry powder
3 tbsp mayonnaise

For the chicken katsu

1 egg
100g rice flour
60g panko
breadcrumbs
2 burger buns
(preferably brioche)
handful shredded iceberg lettuce
2 spring onions
finely sliced
2 radishes
finely sliced

Method

step 1
In a bowl, combine the ingredients for the brine with 1 tsp salt. Put the chicken in the brine, cover with cling film and marinate in the fridge for at least 3 hrs.
step 2
To make the mayo, combine all the ingredients and stir until smooth.
step 3
Half an hour before cooking, remove the chicken from the fridge. Crack the egg into a bowl and whisk with 2 tbsp of the brine. Mix the rice flour and panko, and spread out in a layer on a plate. Remove one chicken breast from the brine, shake off the excess, dip into the egg mix, then coat in the panko mix. Transfer to a plate and repeat with the other chicken breast.
step 4
Heat the oil in a deep-fat fryer or large, heavy-bottomed saucepan until it reaches 180C, or a piece of bread browns in 30 secs. Fry for 10-12 mins until cooked through. Drain on kitchen paper, then slice each breast into 4-5 pieces.
step 5
Split and toast the buns, then spread with the mayo. Add a layer of lettuce, spring onions and radishes, then top with the chicken and more mayo.