“What a dinner idea of a plain chicken burger with frozen potato waffles evolves into…”
Hey guys. With a relatively small post for last week’s potato farl recipe, I wanted to do something more grand…a burger! I had recently taught my girlfriend how to butterfly a chicken breast and so bless her, she volunteered to make chicken burgers for us sometime that week. Of course with a blog to think about the cogs start turning and each day I postponed when she would cook as I did research for this recipe until it got to the point where I ended up just taking over and made this Japanese inspired burger for the blog.
On the left is the curry ingredients where I probably use more carrots than most thus giving it a sweeter taste. I was going to make a curry mayo but then realised I could just make the usual katsu curry and simply make it thicker to act as my mayo substitute.
I wanted to have the typical burger and chips but in keeping with the Japanese theme I decided to pickle some cucumber ribbons (taken from Good Food Magazine’s April 2017) while also adding bulk with a slice of grilled aubergine. It was also the first time trying furikake which is a Japanese condiment usually served on rice. It gives a nutty flavour from the toasted sesame seeds with the seaweed being rather mild considering it makes up the bulk of the seasoning.
Rather than my usual, “throw all the ingredients on to a board for a photo” I figured it’d be much more practical to show the chicken katsu ingredients together as they would be used in a pané. A pané is the name for the technique where an ingredient is coated in seasoned flour, whisked egg and then breadcrumbs.
Before the chicken breast is used, it’s necessary to butterfly the breast and flatten it to an even thickness to both shorten and keep the cooking time the same. Just make sure not to be overzealous with the beating. No one wants a flat burger.
With the chicken flattened, it can be passed through the pane. Also you can “double dip” the chicken to get a more thorough coating.
After pan frying they can then go into the oven to finish cooking.
The curry follows the same basic sauce procedure; vegetables in to sweat, dry ingredients added then left to simmer with some stock. The only thing to note is that it needs to be able to stay in the burger, so it needs to be cooked longer to achieve the desired consistency.
The pickled cucumber involves heating the liquids with the sugar to dissolve then pouring it over the cucumber and setting it aside in a fridge to infuse. I’m personally not a fan of large amounts of vinegar but the sugar and the use of white wine vinegar makes for a milder taste.
There are only two other elements to the dish. One being the grilled aubergine which was simple cooked and seasoned with salt and pepper. The other is the chips which I par-boiled before placing in the oven. Double cooking your chips leads to a fluffier interior. But really the unique part of the chips is the furikake seasoning, which I have written up as a separate recipe to avoid extending this already long post.
With everything prepared all that’s left to do is toast/curry up your buns and then stack your burger alongside your chips. I hope you all enjoy my recipe for Chicken Katsu Curry Burger with Furikake Chips.
- 2 skinless chicken breasts
- 100g plain flour
- 1 egg – whisked
- 200g panko breadcrumbs
- 3 garlic cloves
- 1 onions
- 2 carrots
- 1 tbsp plain flour
- Garam masala
- 1/2 curry powder
- 300ml chicken stock
- 1 tsp honey
- 1/2 tbsp Soy sauce
- Bay leaf
- 1 tbsp cornflour
- 1/2 cucumber
- 50ml rice wine vinegar
- 100ml water
- 2 tbsp golden caster sugar
- 2 large potatoes
- 2 tbsp furikake
- 1 aubergine
- 2 brioche burger buns
Pickle the Cucumber
- Using a peeler, cut thin ribbons off the cucumber, leaving the seeds behind. Put the ribbons in a bowl and set aside.
- Gently heat the vinegar, sugar, 1/4 tsp salt and 100ml water in a saucepan over a medium heat for 3-5 mins until the sugar dissolves, then pour over the cucumbers and leave to pickle in the fridge.
Prepare the Chips
- Preheat the oven to 200C.
- Peel and slice the potatos into chips.
- Place the chips into a saucepan of boiling water and cook for 15 minutes.
- Drain completely.
- Arrange the chips on to a baking tray and cook in the oven for 45 minutes until browned, turning once during cooking.
Make the Curry
- Put one tablespoon of oil in a saucepan, sweat the onions and carrots with the garlic over a low heat. (8 minutes)
- Stir in the curry powder, garam masala and flour and cook for 1 minute.
- Add the honey, soy sauce and bay leaf.
- Gradually stir in the stock, bring to the boil, simmer for 18 minutes.
Make the Chicken Katsu
- Preheat the oven to 200C
- Butterfly the chicken breasts.
- Place the chicken between two pieces of cling film. Lightly batter the chicken with a rolling pin to even thickness. (do not flatten completely)
- Roll the chicken in the flour.
- Dip into the egg.
- Roll in seasoned panko breadcrumbs.
- In a frying pan over a medium-low heat, fry the chicken for 1-2 mins each on both sides until golden brown. Remove and set on a grill rack.
- Place the rack with the chicken into the oven and cook for a further 12 minutes.
Grill the Aubergine
- Slice the aubergine into slices similar to the size of your burger buns.
- In a grill pan, over a high heat, cook the aubergine slices for 1-2 minutes on each side until coloured.
- Spread approximately 2 teaspoons of curry on to each half of the buns.
- Place the katsu chicken on the bun folowed by a slice of aubergine and a handful of pickled cucumber.
- Serve the burger with the chips topped with furikake seasoning.