Description
Crispy fried chicken katsu and Japanese curry sauce are the stars of this fun rice burger.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
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