Chicken Katsu Burger

with Fries, Slaw and Curried Mayo

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family-friendly
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family-friendly
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Instructions

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1 Bake fries

Preheat the oven to 200°C/180°C fan. Slice the potatoes (skins on) into fries. Add the fries to a large baking tray with a drizzle of vegetable oil. Toss. Sprinkle with a generous pinch of salt. Bake for 30 min, flipping them half-way. Sprinkle with the sesame seeds for the last 5 min. 

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2 Prep

Meanwhile, whisk together the eggs and soy sauce in a bowl. Place the flour and paprika into a second bowl and mix. Add the bread crumbs to a third bowl with a pinch of salt.

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3 Bread chicken

Wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until almost halved in thickness. One by one, place the chicken breasts in the flour, coating both sides. Then dip them in the beaten eggs and finally in the panko, making sure they are well coated. Refrigerate. 

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4 Prep cabbage

Shred the cabbage as finely as possible. Finely slice the spring onion. In a large bowl, toss the cabbage and spring onion in the rice vinegar. Season generously with salt

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5 Curry mayo

Heat a pan over a medium heat with the butter. Once melted, add the curry powder and cook for 2 min. Pour into a bowl (reserve the pan). Add the garlic powder and mayonnaise and mix with a pinch of salt

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6 Fry chicken

Return the pan to a medium-high heat with a drizzle of oil. Once hot, add the chicken and fry for 4-5 min on each side or until golden brown and cooked through. Drain the fried chicken on kitchen paper. Load the burger buns with the curry mayo, chicken and cabbage slaw. Serve the fries on the side.

Tips for fussy eaters

Leave the curry powder out of the mayo.

Pro tip

Use a mandolin to shred the cabbage!

Katsu traditionally refers to a Japanese dish of fried chicken coated in panko bread crumbs.

Cooking Time: 40 min

Equipment Required: Rolling pin

Cals 972 · Prot 54 · Carbs 117 · Fat 35

Ingredients

Number of people

Chicken

Chicken breast 300 Grams
Eggs 1 Piece
Soy sauce 20 ML
Plain flour 50 Grams
Smoked paprika powder 2 Grams
Panko bread crumbs 60 Grams
Vegetable oil 6 Tbsp
Burger bun 2 Pieces

Curry mayo

Salted butter 10 Grams
Curry powder 4 Grams
Garlic powder 2 Grams
Mayonnaise 50 Grams
Salt 0.5 Tsp

Cabbage

White cabbage 300 Grams
Spring onion 40 Grams
Rice vinegar 15 ML
Salt 0.5 Tsp

Fries

Potatoes 600 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Black sesame seeds 10 Grams

Katsu traditionally refers to a Japanese dish of fried chicken coated in panko bread crumbs.

Cooking Time: 40 min

Equipment Required: Rolling pin

Cals 972 · Prot 54 · Carbs 117 · Fat 35

Instructions

photo

1 Bake fries

Preheat the oven to 200°C/180°C fan. Slice the potatoes (skins on) into fries. Add the fries to a large baking tray with a drizzle of vegetable oil. Toss. Sprinkle with a generous pinch of salt. Bake for 30 min, flipping them half-way. Sprinkle with the sesame seeds for the last 5 min. 

photo

2 Prep

Meanwhile, whisk together the eggs and soy sauce in a bowl. Place the flour and paprika into a second bowl and mix. Add the bread crumbs to a third bowl with a pinch of salt.

photo

3 Bread chicken

Wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until almost halved in thickness. One by one, place the chicken breasts in the flour, coating both sides. Then dip them in the beaten eggs and finally in the panko, making sure they are well coated. Refrigerate. 

photo

4 Prep cabbage

Shred the cabbage as finely as possible. Finely slice the spring onion. In a large bowl, toss the cabbage and spring onion in the rice vinegar. Season generously with salt

photo

5 Curry mayo

Heat a pan over a medium heat with the butter. Once melted, add the curry powder and cook for 2 min. Pour into a bowl (reserve the pan). Add the garlic powder and mayonnaise and mix with a pinch of salt

photo

6 Fry chicken

Return the pan to a medium-high heat with a drizzle of oil. Once hot, add the chicken and fry for 4-5 min on each side or until golden brown and cooked through. Drain the fried chicken on kitchen paper. Load the burger buns with the curry mayo, chicken and cabbage slaw. Serve the fries on the side.

Tips for fussy eaters

Leave the curry powder out of the mayo.

Pro tip

Use a mandolin to shred the cabbage!

Ingredients

Number of people

Chicken

Chicken breast 300 Grams
Eggs 1 Piece
Soy sauce 20 ML
Plain flour 50 Grams
Smoked paprika powder 2 Grams
Panko bread crumbs 60 Grams
Vegetable oil 6 Tbsp
Burger bun 2 Pieces

Curry mayo

Salted butter 10 Grams
Curry powder 4 Grams
Garlic powder 2 Grams
Mayonnaise 50 Grams
Salt 0.5 Tsp

Cabbage

White cabbage 300 Grams
Spring onion 40 Grams
Rice vinegar 15 ML
Salt 0.5 Tsp

Fries

Potatoes 600 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Black sesame seeds 10 Grams
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