CHICKEN LICKIN

 Hello ladies and gents this is the Viking telling you that today we are talking about

Chicken katsu curry burger

Your favourite Japanese curry in burger form: this indulgent treat is a relaxed spin on traditional flavours, with a katsu curry mayonnaise to top the panko-coated chicken patty

Ingredients

• 2 skinless chicken breasts
• vegetable oil or sunflower oil, for frying

For the brine

• 500ml milk
• 1 garlic clove , crushed
• 1 tbsp shichimi togarashi (see tip)

For the katsu mayo

• 50ml ketchup
• 1 tsp toasted sesame oil
• 1 tsp soy sauce
• 1 tbsp Worcestershire sauce
• ½ tbsp runny honey
• juice ½ lime
• 1 tsp hot mustard
• 2 tsp medium curry powder
• 3 tbsp mayonnaise

For the chicken katsu

• 1 egg
• 100g rice flour
• 60g panko breadcrumbs
• 2 burger buns (preferably brioche)
• handful shredded iceberg lettuce
• 2 spring onions , finely sliced
• 2 radishes , finely sliced

Method

STEP 1

In a bowl, combine the ingredients for the brine with 1 tsp salt. Put the chicken in the brine, cover with cling film and marinate in the fridge for at least 3 hrs.

STEP 2

To make the mayo, combine all the ingredients and stir until smooth.

STEP 3

Half an hour before cooking, remove the chicken from the fridge. Crack the egg into a bowl and whisk with 2 tbsp of the brine. Mix the rice flour and panko, and spread out in a layer on a plate. Remove one chicken breast from the brine, shake off the excess, dip into the egg mix, then coat in the panko mix. Transfer to a plate and repeat with the other chicken breast.

STEP 4

Heat the oil in a deep-fat fryer or large, heavy-bottomed saucepan until it reaches 180C, or a piece of bread browns in 30 secs. Fry for 10-12 mins until cooked through. Drain on kitchen paper, then slice each breast into 4-5 pieces.

STEP 5

Split and toast the buns, then spread with the mayo. Add a layer of lettuce, spring onions and radishes, then top with the chicken and more mayo.

And as always have a chilled day from the Viking