Chicken Katsu Burger and Katsu Curry Mayo
with Sesame Wedges and Pickled Salad
1240 kcal per serving
2 of your 5 a day
With Sesame Wedges and Pickled Salad
Chicken Katsu Burger and Katsu Curry Mayo
Energy (kJ/kcal) – 5188/1240
Fat (g) – 50
Sat. Fat (g) – 11
Carbohydrates (g) – 143
Sugars (g) – 23
Fiber (g) – 7
Protein (g) – 54
Cholesterol (mg) – 0
Salt (g) – 3.7
- 1 Bag of Radish
- ½ Cucumber
- 1 Baby Gem Lettuce
- 2 Tbsp Mayonnaise
- 1 Tbsp Honey
- 1 Tbsp Ginger Purée
- 1 Tsp Ground Ginger
- 4 Chicken Thighs
- 50g Cornflour
- 1 Carrot
- 2 Seeded Burger Buns
- 1 Tbsp Korma Curry Paste
- 2 Tbsp Rice Vinegar
- 50g Panko Breadcrumbs
- ½ Tbsp Soy Sauce
- 450g Potato
- 50ml Water for the Sauce
- 1 Tbsp Olive Oil
- ½ Tsp Sugar
- 50ml Water
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Peeler, Bowls, Baking Tray, Frying Pan, Tongs and Kitchen Roll.
Step by Step Instructions
Step 1: Start the Prep
Preheat your oven to 200°C. Trim the radishes and thinly slice. Trim the carrot. Use a vegetable peeler to peel long ribbons from all sides of the length of the carrot. Stop when you get to the centre, discard the centre.
Trim the cucumber. Use a vegetable peeler to peel long ribbons from all sides of the length of the cucumber. Stop when you get to the seedy centre, discard the centre.
Pop the radishes, carrot and cucumber in a large bowl and set aside for later.
Halve the burger buns, trim the root from the baby gem lettuce then separate the leaves.
Step 2: Roast the Wedges
Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray. Drizzle with oil, then season with salt and pepper.
Sprinkle over the sesame seeds, toss to coat, then spread out in a single layer and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.
TIP: Use two baking trays if necessary, you want the wedges nicely spread out.
Step 3: Finish the Prep
Put the mayo in a small bowl with the korma paste and honey. Mix together and set aside. Put the rice wine vinegar and easy ginger in a small bowl.
Add the sugar and olive oil (see ingredients for both amounts). Season with salt and pepper and mix with a fork. Set aside – dressing made!
Pop the panko breadcrumbs in a large bowl and season with salt and pepper. Mix together. Pop the cornflour in another large bowl and add the water (see ingredients for amount).
Add the ground ginger and the soy sauce (see ingredients for amount). Season with salt and pepper and whisk with a fork until well combined.
Step 4: Coat the Chicken
Heat approx 2cm of oil in a frying pan on high heat.
TIP: You want the oil to be nice and hot so the chicken fries properly – heat for 2-3 mins before you add the chicken.
While the oil gets hot, dip one piece of chicken in the cornflour mixture so it’s completely covered on both sides. Then dip it in the breadcrumbs to coat on both sides. Pop on a plate and repeat with the other chicken thighs.
IMPORTANT: Remember to wash your hands and equipment after handling raw meat.
Step 5: Fry the Chicken
Once the oil is hot, carefully lay the chicken in the pan and fry until golden brown on each side and cooked through, 14-16 mins total, turn with tongs every 3-4 mins.
TIP: Careful not to burn yourself on the hot oil.
IMPORTANT: Wash your hands after handling raw meat.
Once cooked, remove the chicken to a plate covered in kitchen roll.
IMPORTANT: The chicken is cooked when no longer pink in the middle. Pop the burger buns in the oven to warm through for 2-3 mins.
Step 6: Finish and Serve the Dish
Add the dressing to the radish, carrot and cucumber and toss to coat. Spread a spoonful of the katsu mayo on the top and bottom of the burger buns and serve with a couple of baby gem leaves and the chicken thighs inside.
Add the remaining leaves to the salad, toss together.
Serve with the wedges and salad alongside with any remaining katsu mayo for dipping your chips in. Enjoy!
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