Chicken Katsu Curry Burger

2 large chicken breasts
4 sesame burger buns
Plain flour (for coating)
2 eggs, beaten
150–200g panko breadcrumbs
Salt and black pepper
Vegetable oil (for deep frying)
Mayonnaise (for buns)
½ onion, diced
1 carrot, finely diced
1 thumb-sized piece ginger, grated
2 garlic cloves, finely chopped
½ apple, peeled and grated
2 tablespoons curry powder
2 tablespoons plain flour
2–3 tablespoons vegetable oil
500ml chicken stock (approx.)
1 teaspoon fish sauce
1 tablespoon tomato paste
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon dashi stock (or extra stock)
2 dried mushrooms
2 bay leaves
Pinch sugar (to balance)
Gem lettuce, finely shredded
Pickled daikon
Pickled cucumber

PREPARATION

1. Butterfly each chicken breast horizontally and gently bash between parchment until even in thickness. Cut each breast in half to create four fillets.

COOKING

1. Heat oil in a saucepan over medium heat. Add onion and carrot and cook for 4–5 minutes until softened. Add garlic and ginger and cook for 30 seconds.
2. Stir in grated apple and curry powder. Add a little extra oil if needed and cook until fragrant.
3. Add plain flour and remaining oil to form a roux. Cook for 1 minute, then gradually whisk in chicken stock until smooth and thick.
4. Add fish sauce, tomato paste, light soy, dark soy, dashi stock, dried mushrooms and bay leaves. Simmer gently for 10–15 minutes until thickened.
5. Remove mushrooms and bay leaves, then blend until smooth. Taste and balance with a pinch of sugar if needed. Keep warm.
6. Set up your breading station: seasoned flour, beaten egg and panko breadcrumbs. Coat chicken in flour, then egg, then panko. Repeat egg and panko for a double coating.
7. Deep fry at 170–180°C for 4 minutes until golden and crisp. Drain well.
8. Spread mayonnaise on the cut sides of the buns and toast in a pan until golden.
9. Assemble: mayo on base, shredded lettuce, pickles, crispy katsu fillet and 2–3 spoonfuls of thick curry sauce. Top with bun lid and serve immediately.

School of Wok Tips

• Double coating in panko guarantees maximum crunch.
• Gradually add stock to prevent lumps in the curry sauce.
• Blend the sauce for that classic smooth katsu texture.
• Keep the curry sauce thicker than usual for burgers.

FAQs

Why grate apple into the curry sauce?
Apple adds natural sweetness and rounds out the spice profile.

Can I air fry the chicken?
You can, but deep frying gives the best texture and colour.

What makes this different from regular katsu curry?
The sauce is thicker and richer so it sits perfectly inside a burger bun without making it soggy.