This tasty Katsu Burger takes inspiration from the mouthwatering Japanese chicken katsu curry. It combines crispy crumbed chicken, crunchy slaw and curry-spiced sauce, all nestled between soft brioche buns. If you want to create a restaurant-quality burger in your own kitchen, follow our simple step-by-step instructions, video and recipe tips below. It really is quite simple once you break down the process, which we have done for you in this recipe. You and your family or guests will love every bite of this delicious katsu chicken burger!
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📝 Recipe Overview
So, let's dive into the details of this epic Katsu chicken burger.
We start with juicy chicken, coated in a crispy breadcrumb mixture and fried until it's beautifully golden and oh-so-crunchy. Seriously, the texture is out of this world!
Then, we take it up a notch by slathering on a special fusion sauce made with mayonnaise and infused with curry spice. It's creamy, rich, and has just the right amount of sweetness. This sauce takes the burger to a whole new level of deliciousness!
To balance out all those flavors, we add a generous portion of coleslaw. It's fresh, tangy, and provides the perfect contrast to the richness of the chicken and sauce. The crispness of the veggies combined with the creaminess of the sauce is a match made in burger heaven.
ℹ️ What Is Katsu?
Katsu is a fantastic Japanese cooking method that involves coating ingredients like chicken, pork, or veggies in breadcrumbs and deep-frying them until they become wonderfully crispy and golden. The word "katsu" actually comes from the English word "cutlet." Cool, right?
Believe it or not, katsu has a bit of a historical twist. It was introduced to Japan in the late 19th century through foreign influences, who brought along their European-style breaded cutlets. But the Japanese took this culinary technique and made it their own, infusing it with their unique flavors and preferences.
Fast forward to today, and katsu has become a beloved dish in Japan. You'll often find it served with a tangy tonkatsu sauce on the side, which complements the crispy cutlet perfectly, or with rich curry gravy.
People have gotten super creative with katsu, giving rise to fantastic adaptations like the Katsu Burger – a fusion of traditional Japanese technique and the good ol' burger we all adore.
📷 How To Make A Katsu Burger
Find the full recipe ingredients, steps and nutritional information below. Here are step-by-step pics and a video to guide you along.
Prepare The Chicken
You will need about 2 chicken breasts for 4 burgers.
Step 1. Cut off the tenderloin and the narrow end of the chicken breasts. Then slice the thicker pieces of the breast horizontally through the middle.
Step 2. Place a piece of parchment paper over the chicken pieces and use a meat mallet to flatten them slightly. This will give you a larger, thinner surface area for quicker and more even cooking.
Step 3. Season the chicken pieces with salt, pepper, onion and garlic powder on both sides.
Step 4. Set up a breeding station with three shallow bowls. Place the flour in one bowl, the beaten eggs in another, and the breadcrumbs in the third bowl.
Step 5. Dredge each chicken breast in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in the panko bread crumbs, pressing lightly to ensure they adhere well.
Step 6. Pan-fry the chicken in a thin layer of oil over medium-high heat for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Remove them on a paper towel-lined plate to drain any excess oil.
Make Katsu Sauce
Combine all listed ingredients in a bowl, whisk through and set aside. This can be done ahead of time.
Make The Coleslaw
Thinly shred the cabbage, cutting the longer pieces in half. Place in a bowl and drizzle with about a tablespoon of vinegar, s
eason with a pinch of salt and add a pinch of sugar and 2 tablespoons of mayonnaise.
This coleslaw only needs to be lightly dressed because we will have additional creamy sauce in the burger.
Assemble The Burgers
Step 1. Toast the burger buns. You can lightly toast them in a toaster or butter the insides and toast them in a skillet for extra flavor and texture.
Step 2. Take the bottom half of a bun and spread a generous amount of the curry-spiced sauce on it.
Step 3. The next order of things is up to you. You can place a piece of crispy katsu chicken on top of the sauce followed by coleslaw or you can spoon a generous amount of coleslaw first and put the chicken on top. The coleslaw will provide a refreshing contrast to the crispy chicken and add some texture to your burger.
Step 4. Top with fresh fried shallots and fresh cilantro leaves. You can add additional toppings such as lettuce leaves, tomato slices or even extra pickles.
Step 5. Finally, spread more sauce on the top half of the toasted bun and place it on top. You can drizzle more mayo if you like.
🎞Watch The Video
💭 Make-Ahead Tips
If you'd like to prepare some components of your katsu chicken burger in advance, here are a few make-ahead tips:
- Preparing the Katsu Chicken: You can bread the chicken breasts ahead of time and store them in the refrigerator until you're ready to fry them. Place the breaded chicken on a baking sheet lined with parchment paper and cover it with plastic wrap or aluminum foil. This way, you can simply fry them when you're ready to assemble the burgers.
- Curry-Spiced Sauce: The curry-spiced sauce can be made ahead of time and stored in an airtight container in the refrigerator. It's actually beneficial to let the flavors meld together for a while, so preparing it in advance allows the flavors to develop further. Give it a good stir before using it for the burger.
- Coleslaw: If you're making your own coleslaw, you can prepare it a few hours or even a day ahead of time. However, to maintain its freshness and crunch, it's best to keep the dressing separate from the shredded cabbage. Store in a sealed container or a zip-top bag. Just before assembling, toss the coleslaw with the dressing to coat it evenly.
- Buns: If you're using store-bought brioche buns, you can simply keep them in their original packaging until you're ready to assemble the burgers. They usually have a decent shelf life and should stay fresh for a few days. If you've made homemade brioche buns, you can bake them a day in advance, allow them to cool completely, and store them in an airtight container.
You Might Also Like
If you like burgers and burger bun sandwiches, make sure to check out our fish sandwich with creamy tartar sauce. Leftover Katsu chicken can also be used in our chicken patty sandwich recipe.
And if you like katsu, try this easy Pork Katsu for dinner, served with a flavorful sweet-tangy sauce and a pile of shredded cabbage.
📖 Recipe
Katsu Burger Recipe
Ingredients
For Chicken
- 2 chicken breasts medium (see cutting instructions)
- ½ teaspoon salt
- ½ teaspoon white pepper (black can also be used)
- 1 tsp onion powder
- 1 teaspoon garlic powder
For Chicken Katsu Coating
- 2 eggs whisked
- 1 cup flour plain
- ½ tsp baking powder
- 1.5 cups Panko breadcrumbs
- Vegetable oil for frying
For Coleslaw
- 2 cups cabbage white shredded very thinly
- 2 tablespoon mayonnaise
- 1 tablespoon rice wine vinegar (or plain white or white wine vinegar)
- A pinch of salt
- A pinch of sugar
For Katsu Sauce
- ½ cup mayo
- 1.5 tablespoon ketchup
- 1 tablespoon soy sauce
- 1 teaspoon curry powder
- ½ tsp garlic powder
- 1 tsp sesame oil
- 4 brioche buns or hamburger buns
- 1 tablespoon butter
To Serve:
- Extra mayo if desired
- Cilantro leaves
- Fried Asian shallots
Instructions
- Prepare the chicken breasts. Use a sharp knife to cut off the tenderloin and the narrow end of the chicken. Then slice the thicker pieces of the breast horizontally through the middle.
- Place a piece of parchment paper over the chicken pieces and use a meat mallet to flatten them slightly. This will give you a larger, thinner surface area for quicker and more even cooking.
- Season the chicken pieces with salt, pepper, onion and garlic powder on both sides.
- Set up a breeding station with three shallow bowls. Place the flour in one bowl, the beaten eggs in another, and the breadcrumbs in the third bowl.
- Dredge each chicken breast in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in the breadcrumbs, pressing lightly to ensure they adhere well.
- Heat vegetable oil in a large frying pan or skillet over medium-high heat (7 on induction). You want enough oil to cover the bottom of the pan but it should be a thin layer as the chicken pieces are quite thin.
- Once the oil is hot, carefully add the breaded chicken breasts to the pan. Cook for about 4-5 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
- Remove the cooked chicken from the pan and place it on a paper towel-lined plate to drain any excess oil. Allow it to rest for a few minutes before slicing or serving.
- While the chicken is cooking or ahead of time, prepare other components of the burger.
- Make Katsu sauce. Combine all listed ingredients in a bowl, whisk through and set aside.
- Thinly shred the cabbage, cutting the longer pieces in half. Place in a bowl and drizzle with about a tablespoon of vinegar, season with a pinch of salt and add a pinch of sugar and 2 tablespoons of mayonnaise. This coleslaw only needs to be lightly dressed because we will have additional creamy sauce in the burger.
- Toast the burger buns. You can lightly toast them in a toaster or butter the insides and toast them in a skillet for extra flavor and texture.
- Once the buns are toasted, it's time to assemble your katsu chicken burger. Take the bottom half of a bun and spread a generous amount of the curry-spiced sauce on it.
- The next order of things is up to you. You can place a piece of crispy katsu chicken on top of the sauce followed by coleslaw or you can spoon a generous amount of coleslaw first and put the chicken on top. The coleslaw will provide a refreshing contrast to the crispy chicken and add some texture to your burger.
- Top with fresh fried shallots and fresh cilantro leaves. You can add additional toppings such as lettuce leaves, tomato slices or even extra pickles.
- Finally, spread more sauce on the top half of the toasted bun and place it on top. You can drizzle more mayo if you like.
- Serve your katsu chicken burger immediately while the chicken is still warm and crispy. You can enjoy it as is or pair it with a side of fries or a green salad for a satisfying meal.
Notes
Nutrition
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