Servings: 4
Ingredients
For the katsu curry sauce
- 100 ml Fused Katsu Curry Stir Fry Sauce OR
- follow my go to my Chicken Katsu From Scratch Recipe
For the chicken
- 4 chicken breasts
- 4 tbsp flour for coating
- 2 eggs beaten
- 200 g panko breadcrumbs for coating
- olive oil for baking
To build the burgers
- 4 brioche buns sliced in half
- 4 radishes sliced thinly
- 4-8 lettuce leaves 1-2 leaves per person
Instructions
For The Chicken Katsu
- Preheat oven to 180ºC.
- Butterfly the chicken breasts so they cook quickly and evenly.
- Set up three plates: one with flour, one with beaten egg and one with panko breadcrumbs.
- Coat each chicken breast in flour, dip into the egg, then press into the panko until fully covered.
- Place the breaded chicken on a baking tray and lightly coat with olive oil.
- Bake for 20 minutes, until the panko is golden on one side. Turn over and bake for a few more minutes, until the chicken is cooked through and the coating is crisp and golden.
- Warm the Fused Katsu Curry Stir Fry Sauce in a small pan or follow my go to Chicken Katsu From Scratch Recipe
To Build Your Katsu Burgers
- Add a spoonful of katsu curry sauce to the base of each brioche bun.
- Add the crispy chicken katsu cutlet. You can slice it first if you prefer.
- Finish with more katsu curry sauce, extra lettuce and radish, then pop on the brioche bun lid.
- Serve straight away while the chicken is hot and crispy.
To Serve
- Serve in brioche buns with salad and fries, or go Japanese-inspired style with freshly steamed rice and vegetables.
- They’re also gorgeous with sweet potato fries and a quick wasabi mayo on the side.
Notes
This recipe is a fun twist on Fiona’s much-loved Chicken Katsu Curry. Try it for your next fakeaway night and make it your own with whatever crunchy veg you have at home. If you give it a go, share your version with us by tagging @fusedbyfionauyema across socials — we love seeing Fused recipes come to life in your kitchens.
Tried this recipe?Let us know how it was!
