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.