Curried Chicken Katsu Burger

Ingredients

2 skinless chicken breasts Vegetable oil for frying

For the brine

2 cups milk

1 garlic clove, crushed

1 tbsp shichimi togarashi (Japanese

7-spice blend, see note)

For the katsu mayo

4 tbsp ketchup

1 tsp toasted sesame oil

1 tsp soy sauce

1 tbsp Worcestershire sauce

K tbsp honey

Juice of K lime

1 tsp hot mustard

2 tsp medium curry powder

3 tbsp mayonnaise

For the chicken katsu

1 egg

100 g rice flour

60 g panko breadcrumbs

2 burger buns (preferably brioche) Handful of shredded iceberg lettuce

2 spring onions, finely sliced

2 radishes, finely sliced

Directions

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 three hours.

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

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.

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

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.

NOTE: If you can’t find shichimi togarashi, substitute a pinch of ground ginger, chili, and white and black sesame seeds.