Chicken katsu burger

Japanese cooking brings two wonderful elements for a ripper burger: the crisp katsu coating and signature Kewpie mayonnaise.

Credit: Danielle Abou Karam

• serves

  2

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 2 chicken breasts, thickly sliced
• vegetable oil, for deep–frying
• 150 g (1 cup) plain flour
• 1 tsp cornflour
• 2 tsp baking powder
• 160 g (2 cups) shredded red cabbage
• ½ lime, juiced
• salt and black pepper, to taste
• 2 sesame seed brioche buns, warmed
• pickled ginger, to serve

Marinade

• 30 g (¼ cup) curry powder
• 2 tbsp finely grated ginger
• 4 garlic cloves, crushed
• 2 tbsp soy sauce
• 60 ml (¼ cup) rice wine vinegar
• 1 tbsp caster sugar

Chilli lime mayo

• 50 g Japanese mayonnaise
• 25 g Sriracha chilli sauce
• ½ lime, juiced

Instructions

1. For the marinade, place all the ingredients into a large bowl, add 125 ml (½ cup) water and stir to combine. Transfer half the marinade to a saucepan, then add the chicken to the remaining marinade in the bowl and toss to coat well. If time permits, cover and marinate overnight.
2. Half-fill a large saucepan with the oil for deep-frying and place over medium heat until it reaches 180°C. Place the flour, cornflour and baking powder in a large zip-lock bag and shake to combine. Add the chicken and shake to coat. Fry the chicken, in batches, for 4 minutes or until golden, crisp and cooked through. Drain on paper–towel.
3. For the chilli lime mayonnaise, place all the ingredients in a bowl and stir to combine.
4. Meanwhile, place the cabbage and lime juice in large bowl with a pinch of salt and mix to combine. Heat the reserved marinade in the saucepan until slightly thickened and reduced.
5. To serve, spread the bun bases with the chilli lime mayo. Top with the chicken and slaw and a little of the curry sauce. Add the lids and serve with pickled ginger on the side.
   
   

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.