Ingredients

Crispy Chicken Katsu Burger

  • 4 boneless skinless chicken cutlets
  • Kosher salt
  • 3/4 cup all-purpose flour
  • 1 tablespoon curry powder
  • 3 large eggs, beaten
  • 2 cups Japanese panko
  • Oil, for frying
  • 4 soft buns, split
  • Thinly shredded carrots
  • Finely shredded white cabbage

Katsu Sauce

  • 1/3 cup ketchup
  • 1/4 cup Worcestershire sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons sugar

Steps

Crispy Chicken Katsu Burger

  1. Season the chicken with salt. Add flour to a plate, eggs in another, and panko to a third. Whisk curry powder into the flour. Season the panko with salt.
  2. Dredge the chicken through the flour first, shake off any excess. Dip in the eggs, then through the panko. Add each cutlet to a plate.
  3. Add 1 inch of oil to a large high-sided skillet. Heat until hot and shimmering. Working in batches if needed, add the chicken to the hot oil and fry until golden brown and crisp, about 3 minutes a side. Drain on paper towels, and season with salt while still hot.
  4. To assemble: Spread katsu sauce on the bottom of the bun. Place shredded carrots and cabbage on top and add a chicken cutlet. Top with bun.

Katsu Sauce

  1. Combine the ketchup, Worcestershire sauce, soy sauce and sugar in a small bowl and whisk to blend.