Katsu Fried Chicken and Rice Burger

Mos Burger is an awesome fast food restaurant chain from Japan. They serve regular burgers like other fast food restaurants. However, there is one thing that differentiates them from the others.

Rice burgers.

Yup. You heard me right. Instead of a wheat-based bun, they use grilled or pan fried rice patties.

Mos burger uses a mixture of rice, millet and barley for the rice patties to stay intact. I found that using rice alone to be sufficient. Specifically, short grain rice. The stickiness and chewiness of this type of rice is perfect for making rice patties. Long grain rice may not work as well as short grain ones because it’s usually fluffy and doesn’t clump together.

Its natural stickiness and substantial texture make it perfect for forming into patties. I was surprised how well the rice held together when I shaped it with damp hands – just form it into discs about 3.5 inches wide and you’re golden. A brush of soy sauce before searing gives them an incredible color and depth of flavor.

The filling can be anything you’d like, but crispy katsu chicken is probably at the top of the food chain here.

Crispy on the outside, juicy and moist on the inside, then topped with thick Japanese curry and fresh lettuce. Place between two slabs of pan seared rice patties and there you have it; Katsu Fried Chicken and Rice Burger.

Step by Step Guide to Making Katsu Fried Chicken and Rice Burgers

Step 1: Prepare the Chicken

Season chicken generously on both sides with salt and pepper.

Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs mixed with 2 tablespoons oil, and one with panko.

Dredge each chicken piece in flour (shake off excess), dip into egg mixture, then coat thoroughly with panko. Repeat flour, egg, panko one more time for an extra-crispy crust.

Heat neutral oil in a cast iron skillet to 350°F (175°C). Fry chicken 2–3 minutes per side until golden and the internal temperature reaches 165°F (74°C).

Keep warm in a 200°F (95°C) oven if needed.

Step 2: Make the Curry

In a small saucepan over medium-low, melt butter. Add flour and stir until golden and toasty.

Add curry powder, cocoa, tomato paste, Worcestershire, cayenne, and pepper. Stir and cook 10–15 minutes until mixture is dry and crumbly.

Blend onion, garlic, and ginger into a paste.

In a separate pan, sauté the paste over medium heat until fragrant and translucent, 10–15 minutes.

Add chicken stock and bring to a boil. Stir in the curry roux. Simmer until thickened. Season to taste with salt and sugar.

Step 3: Form the Rice Buns

Divide rice into 8 equal portions. With damp hands, shape each into a patty about 3.5 inches wide and ½ inch thick.

Brush both sides with soy sauce and a little sesame oil.

In a nonstick skillet over medium-high heat, sear each patty until crisp and golden on both sides. Handle gently to prevent breakage.

Step 4: Assemble the Burgers

Lay down one rice bun. Add lettuce or tomato if using, top with one piece of chicken katsu, and a generous spoonful of curry sauce.

Add the top rice bun. Wrap in parchment for stability and serve immediately.

Mos Burgers Rice Burger FAQ

Can I make the rice buns ahead?
Yes, shape and sear them in advance, then warm gently in a dry pan before assembling.

Is there a gluten-free version?
Use gluten-free soy sauce, panko, and flour (or rice flour). Double-check your curry powder too.

Can I bake the chicken instead of frying?
You can bake at 425°F (220°C) for 20–25 minutes, but you’ll miss the ultra-crispy crust from frying.

What if I don’t have a blender?
Finely mince the onion, garlic, and ginger by hand and cook a little longer to soften them fully.

How spicy is this?
With the cayenne, it’s got a warm kick. Omit or reduce if preferred.

Katsu Fried Chicken and Rice Burger

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

• Author: Ai Ping
• Total Time: 60 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Crispy fried chicken katsu and Japanese curry sauce are the stars of this fun rice burger.

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Ingredients

Scale 1x2x3x

• 2 boneless skinless chicken breasts (2 boneless skinless chicken breasts) boneless skinless chicken breasts
• ½ cups (60 g) all-purpose flour
• 2 eggs (2 eggs) eggs
• 2 tablespoons oil (2 tablespoons) oil
• 1 ¾ cups (95 g) panko breadcrumbs
• Salt
• black pepper
• Neutral oil
• 3 tablespoons butter (3 tablespoons) butter
• ¼ cups (30 g) all-purpose flour
• 2½ tablespoons Japanese curry powder (2½ tablespoons) Japanese curry powder
• 1 teaspoon cocoa powder (1 teaspoon) cocoa powder
• 1 tablespoon tomato paste (1 tablespoon) tomato paste
• 1 tablespoon Worcestershire sauce (1 tablespoon) Worcestershire sauce
• ½ teaspoon cayenne pepper (½ teaspoon) cayenne pepper
• ? teaspoon black pepper (? teaspoon) black pepper
• 1 medium onion (1 medium onion) medium onion
• 2 garlic cloves (2 garlic cloves) garlic cloves
• ½ inch piece fresh ginger (½ inch piece) fresh ginger
• 2½ cups (600 ml) chicken stock
• Salt
• sugar
• 8 cups (8 cups) cooked short-grain or sushi rice
• 1 tablespoon soy sauce (1 tablespoon) soy sauce
• Sesame oil
• Sesame seeds
• seaweed flakes
• Lettuce
• tomato slices
• Parchment paper

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Instructions

1. Prepare the Chicken
2. Season chicken generously on both sides with salt and pepper.
3. Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs mixed with 2 tablespoons oil, and one with panko.
4. Dredge each chicken piece in flour (shake off excess), dip into egg mixture, then coat thoroughly with panko. Repeat flour, egg, panko one more time for an extra-crispy crust.
5. Heat neutral oil in a cast iron skillet to 350°F (175°C). Fry chicken 2–3 minutes per side until golden and the internal temperature reaches 165°F (74°C).
6. Keep warm in a 200°F (95°C) oven if needed.
7. Make the Curry
8. In a small saucepan over medium-low, melt butter. Add flour and stir until golden and toasty.
9. Add curry powder, cocoa, tomato paste, Worcestershire, cayenne, and pepper. Stir and cook 10–15 minutes until mixture is dry and crumbly.
10. Blend onion, garlic, and ginger into a paste.
11. In a separate pan, sauté the paste over medium heat until fragrant and translucent, 10–15 minutes.
12. Add chicken stock and bring to a boil. Stir in the curry roux. Simmer until thickened. Season to taste with salt and sugar.
13. Form the Rice Buns
14. Divide rice into 8 equal portions. With damp hands, shape each into a patty about 3.5 inches wide and ½ inch thick.
15. Brush both sides with soy sauce and a little sesame oil.
16. In a nonstick skillet over medium-high heat, sear each patty until crisp and golden on both sides. Handle gently to prevent breakage.
17. Assemble the Burgers
18. Lay down one rice bun. Add lettuce or tomato if using, top with one piece of chicken katsu, and a generous spoonful of curry sauce.
19. Add the top rice bun. Wrap in parchment for stability and serve immediately.

Notes

• For extra crispy chicken katsu, double dredge the chicken in the flour, egg, and panko mixture.
• If you don’t have Japanese curry powder, you can substitute a blend of mild curry powder and cocoa powder for similar flavor.
• Leftover rice patties can be stored in the refrigerator for up to 3 days and reheated in a dry pan or microwave.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Pan-Frying
• Cuisine: Japanese

Nutrition

• Serving Size: 1 burger
• Calories: 500
• Sugar: 10
• Sodium: 800
• Fat: 25
• Saturated Fat: 10
• Unsaturated Fat: 10
• Trans Fat: 0g
• Carbohydrates: 60
• Fiber: 5
• Protein: 30
• Cholesterol: 150

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Potato Okonomiyaki: A Delicious Twist on a Japanese Classic

Karaage: Japanese-Style Fried Chicken

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