Chicken Katsu Curry Burger

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber while regular breadcrumbs are more economical.

tonkatsu sauce

🥗Healthier: homemade sauce with ketchup and Worcestershire

💰Cheaper: ketchup

Homemade sauce can be healthier, while ketchup is a cost-effective alternative.

burger buns

🥗Healthier: lettuce wraps

💰Cheaper: store-brand buns

Lettuce wraps reduce carbs, while store-brand buns are often cheaper.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and adds creaminess, while sour cream is a cost-effective swap.

Pound the chicken breast to an even thickness.

Soak the chicken in buttermilk for at least 90 minutes, preferably overnight.

Julienne a carrot, grate white cabbage and red cabbage, and slice an orange.

Mix the vegetables with mayonnaise, yoghurt, and pepper to make rainbow coleslaw.

Prepare the katsu sauce by mixing mayonnaise, mustard, soy sauce, fish sauce, sesame oil, ketchup, honey, curry powder, and lime juice.

Combine panko breadcrumbs and plain flour in a bowl.

Beat 2 eggs in another bowl for the dunking station.

Remove chicken from buttermilk, dip in beaten eggs, and then coat in the panko mixture.

Heat vegetable oil in a frying pan and fry the chicken until golden brown.

Assemble the burger by placing the fried chicken on a sesame seed brioche bun with rainbow coleslaw on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens