How To Make King Prawn Butterfly

  How To Make Chicken Katsu Curry Burger

Recipe for Chicken Katsu Curry Burgers delicious chicken breast with crunchy panko coating, crisp cabbage salad, katsu curry sauce, and Shichimi chili powder. If you like Japanese Chicken Katsu curry, this crispy chicken burger dish is a must-try.

We like Japanese curry and eat it on a regular basis as a family. It's quite simple to prepare at home using regular pantry staples. You may like our favorite Japanese Chicken Curry and Chicken Katsu Curry recipes.

What exactly is the Katsu Curry Burger?

It's basically a crispy chicken burger with a thick, flavorful Japanese curry sauce. Crispy Katsu Chicken is often eaten with curry sauce and rice, but with this dish, we're going to be a little more creative! We're going to serve it with burger buns. With our easy instructions, you can create this delectable burger at home.

What You'll Need

Simple ingredients such as chicken breast, eggs, flour, Japanese curry roux block, mayonnaise, cabbage, and so on are required. To make it flawless, follow these three basic steps:

1. Prepare the curry sauce

For this dish, I use a prepared S&B Japanese curry block, which can be found in most UK supermarkets and Asian stores. On the burner, dissolve the curry block in water or chicken stock until it creates a smooth gravy. You must add water according to the directions on the package or modify to your desired consistency.

What is the best way to prepare curry sauce from scratch?

• Because some of you may not be able to simply get ready-made curry blocks I'll also share a simple homemade dish with you.

• Butter, curry powder, plain flour, salt, and sugar are all required Vegetables or chicken stock may be added to obtain the umami flavor instead of water.

• Melt the butter before adding the plain flour, salt, and sugar. After that, add the chicken stock and continue to simmer until the gravy is smooth. That concludes our discussion. How simple and straightforward.

2. Make the salad and fried chicken

Season the chicken breasts with salt and pepper after flattening them. The chicken fillets are then coated in an egg, flour mixture, and panko mixture. Deep fried until golden brown over medium-high heat.

Is it possible to bake it? If you want to bake it, spray the panko-coated chicken with a good quantity of cooking oil and bake for 20-25 minutes at 320° F until crispy golden brown. Halfway through, flip the page.

Combine shredded cabbage and carrots with Japanese mayonnaise to create a cabbage salad. You may substitute standard mayonnaise for Japanese mayonnaise if you don't have any on hand.

3. Put the Burger Together

In this recipe, I use brioche buns, but you may use whatever burger buns you choose. To acquire the toasted flavor, gently toast the buns. Before toasting the buns, brush them with melted butter.

Place the cabbage salad on the bottom of the burger bun, followed by the fried chicken fillet, curry sauce, Shichimi chili powder, and the burger bun top.

What exactly is Shichimi?

Shichimi, commonly known as Shichimi Togarashi, is a Japanese chilli powder blend. Chilli flakes, orange zest, Sancho (Sichuan peppercorns), dried seaweed, black sesame seed, white sesame seed, and ginger are among the ingredients.

It's available at most Japanese and Oriental Asian supermarkets. S&B Shichimi powder is readily accessible in Asian aisles of supermarkets and on Amazon.

You may use it to season noodles, soups, tempura, salads, curries, and other dishes. It complements both Japanese and non-Japanese dishes.

Shichimi Substitute - Because this chilli powder blend is made up of seven different spices, there is no exact match. But if you want to do it with what you have at home, you can. The equal number of dried chili flakes, sesame seeds, and seaweed sheet/flakes should be combined.

Here's how to quickly manufacture chilli powder: For 1-2 minutes, toast the chilli flakes and sesame seeds in a skillet over low heat. Be careful not to burn yourself. Allow it cool fully before adding the seaweed sheet/flakes. It should be ground into a coarse or medium-fine powder. If you have any leftover chilli powder mix, store it in an airtight container for later use.

we have a number of popular Japanese recipes:

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