Chicken Katsu Curry Burger

• For the burger:
• 4 x sesame bun 
• 2 x Chicken Breasts 
• 200g panko breadcrumbs 
• 2 eggs 
• 200g flour 
• 200g panko breadcrumbs 
• 1 x sweet onion 
• Kewpie Mayo 
• 1 baby gem Lettuce Lettuce 
• Japanese pickles

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• For the Katsu Sauce 
• 2 tbsp vegetable oil (plus more as needed)
• ½ white onion, finely chopped
• 1 clove garlic, finely chopped or crushed
• 1 small carrot, diced
• ½ sweet red apple, peeled and grated
• 2 tbsp  plain flour
• 2 tbsp curry powder
• 1 tbsp Rajah garam masala
• 1 dried shiitake mushroom
• 1 bay leaf
• 1 tbsp tomato puree
• 1 tbsp fish sauce
• 1 tbsp Worcestershire sauce
• 1 tsp dark soy sauce
• 10g dashi powder
• 500ml chicken stock (you may not need it all)

Make the Curry Sauce

Heat 2 tbsp of oil in a medium saucepan over medium heat.Add diced onion and carrot. Cook for 4–5 mins until soft and translucent.Add garlic and cook for 30 seconds. Stir in grated apple and cook for another minute.
Add curry powder and garam masala. Add a splash more oil if needed and cook until fragrant. Stir in the flour to form a roux, cooking for 1 minute.
Gradually add chicken stock, stirring to avoid lumps. You may not need all 500ml – aim for a thick, spoonable sauce (good for burgers).
 

Add tomato puree, fish sauce, Worcestershire sauce, soy sauce, dashi powder, dried mushroom, and bay leaf. Simmer gently for 10–15 minutes, until flavours have developed. Remove the bay leaf and mushroom. Blend the sauce until smooth.
Taste and adjust – if it’s too salty, add a drop of honey or mustard to balance.
 

Prep the Chicken

Butterfly each chicken breast by slicing through the side and opening it out flat. Cover with parchment and lightly bash with a rolling pin until evenly thick. Cut each flattened breast in half to make 4 evenly sized fillets.

Crumb & Fry the Chicken

Set up your crumbing station: flour (seasoned with salt & pepper), beaten egg, and panko breadcrumbs. Dip each fillet: flour → egg → panko → egg → panko again (for extra crunch!). Heat oil in a pan or wok to 170–180°C. Fry each piece for about 4 to 5 minutes, or until golden and cooked through.
Remove and drain on a rack or kitchen paper.
 

Toast the Buns

Spread a little Kewpie mayo on the cut sides of each bun. Toast in a pan until golden and crisp.
 

Assemble the Burgers and Serve with extra pickles and leftover sauce on the side for dipping!