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Crispy Chicken Katsu Burger with Tonkatsu Sauce and Fresh Slaw Recipe

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3.9 from 1 review

A delicious and crispy Chicken Katsu Burger featuring tender chicken breast coated in a crunchy panko breadcrumb crust, served on a toasted brioche bun with a tangy mix of cabbage and carrot slaw, Japanese mayonnaise, tonkatsu sauce, and mustard. Perfect as a satisfying appetizer or main dish with a Japanese flair.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 400 g (14 oz) Chicken Breast
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • Vegetable oil (for frying)

Chicken Coating

  • 2 cup Panko breadcrumbs
  • 1 cup Plain flour
  • ¼ cup Corn starch
  • ½ tsp Baking soda
  • 2 eggs

To Serve

  • 4 Brioche burger buns
  • Shredded green cabbage
  • Shredded red cabbage
  • Shredded carrot
  • Japanese mayonnaise or regular mayonnaise
  • Japanese Tonkatsu sauce
  • Wholegrain mustard or Dijon mustard

Instructions

  1. Prepare the Chicken Cutlets: Cover a chopping board with cling film. Place the chicken breast and cut it lengthwise into halves, then again cut each half lengthwise to form thin chicken cutlets. Cover the cutlets with cling film and gently pound with a meat tenderizer or rolling pin to even thickness.
  2. Season the Chicken: Sprinkle salt and freshly ground black pepper evenly over the chicken cutlets. Set aside while preparing other ingredients.
  3. Make the Slaw: Mix shredded green cabbage, red cabbage, and shredded carrot in a bowl with 1 to 2 tablespoons of mayonnaise until well combined. Set aside for serving.
  4. Prepare Breading Stations: In a large bowl, combine plain flour, corn starch, and baking soda evenly. In another bowl, whisk two eggs. Place the panko breadcrumbs in a shallow plate or bowl.
  5. Coat the Chicken: Dredge each seasoned chicken cutlet first in the flour mixture, then dip into the whisked eggs, repeat the egg dip, and finally coat thoroughly with panko breadcrumbs, pressing gently on both sides to adhere. Repeat for all cutlets and set aside.
  6. Fry the Chicken: Heat vegetable oil in a pan to medium heat around 300°-325°F (150°-160°C). Fry the coated chicken cutlets for 2 to 3 minutes on each side until they turn crispy and golden brown.
  7. Drain and Rest: Remove the fried chicken from the oil and transfer to a wire rack to drain excess oil and keep crispiness.
  8. Assemble the Burger: Toast brioche buns lightly. Spread wholegrain or Dijon mustard on the bottom bun, add a generous layer of the prepared cabbage and carrot slaw, place the crispy fried chicken katsu on top, then spread Japanese mayonnaise and drizzle tonkatsu sauce over the chicken. Cover with the top bun.
  9. Serve: Serve immediately while the chicken is still warm and crispy. Enjoy your delicious Japanese Chicken Katsu Burger!

Notes

  • Pounding the chicken helps it cook evenly and remain tender.
  • Keep the oil temperature steady to ensure the chicken cooks through without burning the coating.
  • You can substitute mayonnaise with a vegan mayo for a lighter version.
  • Use fresh panko breadcrumbs for maximum crispiness.
  • To make ahead, prepare the slaw and bread the chicken, then fry just before serving for best texture.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main
  • Method: Frying
  • Cuisine: Japanese

Find it online: https://recipeteach.com/crispy-chicken-katsu-burger-with-tonkatsu-sauce-and-fresh-slaw-recipe/