Inspired by Japanese chicken katsu curry, this burger combines crispy crumbed chicken, slaw and curry-spiced sauce.
Combine all listed katsu sauce ingredients in a bowl, whisk through and set aside. This can be done ahead of time.
Cabbage Mayonnaise Rice Wine Vinegar B
Fried Asian Shallots
To Make Chicken
Cut off the tenderloin and the narrow end of the chicken breasts. 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.
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.
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.
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.
Thinly shred the cabbage. Drizzle vinegar, salt, sugar and mayonnaise.
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.
Take the bottom half of a bun and spread a generous amount of the curry-spiced sauce on it.
Spoon a generous amount of coleslaw to provide a refreshing contrast and add some texture to the burger.
Place a piece of crispy katsu chicken on top with more katsu sauce.
Top with fresh fried shallots.
Top with fresh cilantro leaves.
You can add additional toppings such as lettuce leaves, tomato slices or even extra pickles.
Chicken Patty Sandwich