Chicken Katsu Curry Burger

Ingredients

• 2 skinless chicken breasts
• vegetable oil or sunflower oil, for frying
• 500ml milk
• 1 garlic clove, crushed
• 1 tbsp shichimi togarashi (see tip)
• 50ml ketchup
• 1 tsp toasted sesame oil
• 1 tsp soy sauce
• 1 tbsp Worcestershire sauce
• ½ tbsp runny honey
• juice ½ lime
• 1 tsp hot mustard
• 2 tsp medium curry powder
• 3 tbsp mayonnaise
• 1 egg
• 100g rice flour
• 60g panko breadcrumbs
• 2 burger buns (preferably brioche)
• handful shredded iceberg lettuce
• 2 spring onions, finely sliced
• 2 radishes, finely sliced

Preparation

Serves 2

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 3 hrs.
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 180C, or a piece of bread browns in 30 secs. Fry for 10-12 mins until cooked through. Drain on kitchen paper, then slice each breast into 4-5 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.