Katsu Chicken Burgers

Inspired by a burger I enjoyed at one of our local Canberra cafes, these katsu chicken burgers do have a few elements to prepare, but they’re well worth the effort.

We chose chicken thigh fillets because they stay moist and juicy when cooked. If you prefer, you can also use chicken breast pieces, or tenderloins.

Again, I made my breadcrumb coating using some stale crusty bread, but you could also use panko crumbs, or buy an extra bread roll or two and use that.

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Katsu Chicken Burgers

Servings: 4 people

Author: Rebecca McAlister

Prep time: 15 MinCooking time: 20 MinTotal time: 35 Min

Ingredients

Katsu Chicken

• 4 small chicken thighs, boneless
• 30g fresh ginger
• 3 cloves garlic
• 30g curry powder (I used Babas Meat Curry Powder)
• 180g stale bread
• 2 eggs
• 4 bread rolls, for serving

Kewpie Mayo and Coleslaw

• 250g grapeseed oil
• 2 egg yolks
• 2 tsp apple cider vinegar
• 2 tsp rice wine vinegar
• ½ tsp salt
• ¼ tsp wasabi paste
• 300g purple cabbage, cut into pieces
• 1 large carrot, peeled and cut into pieces
• 1 green apple, cored and quartered
• 2 spring onions, trimmed and cut into thirds
• 3 sprigs of flat leaf parsley

Tonkatsu Sauce

• 100g tomato ketchup
• 50g soy sauce
• 25g mirin
• 2 tsp Worcestershire sauce
• 10g fresh ginger
• 1 clove garlic
• 1/2-1 long red chilli (optional)

Preparation

Katsu Chicken

1. To prepare the chicken coating, add ginger and garlic to Thermomix bowl and chop 3 seconds/speed 8.
2. Add curry powder, stale bread and soy sauce and chop 7 seconds/speed 8.
3. Set crumb aside in a large bowl or tray. 
4. Whisk eggs (in Thermomix if you like) and transfer to another bowl. 
5. Place chicken thighs between two layers of cling film, baking paper, or a folded ThermoMat and pound flat using a mallet or rolling pin.
6. Dip each fillet into the egg, then the breadcrumbs and transfer to a plate, or directly into your air fryer. 
7. Cook chicken for 15 minutes on 180 degrees (this may vary, depending on your air fryer size and settings).

Kewpie Mayo and Coleslaw

1. Meanwhile, prepare your mayonnaise.
2. Place a jug onto mixing bowl lid and weigh in 250g of grapeseed oil. 
3. Insert butterfly whisk. Place egg yolks, vinegars, salt and wasabi paste into mixing bowl and whisk 2 minutes/speed 4, slowly pouring reserved oil onto mixing bowl lid and letting it trickle into mixing bowl. 
4. Remove the whisk, then transfer mayonnaise into a container. 
5. Then, without washing the Thermomix bowl, add carrot, apple, shallots and parsley and chop 3 seconds/speed 5 or until you achieve your desired consistency. Set aside in a serving bowl.
6. Add cabbage to bowl and chop 3 seconds/speed 5 or until you achieve your desired consistency. Set aside into bowl with carrots, then stir through a couple of spoonfuls of mayo. 

Tonkatsu Sauce

1. Rinse and roughly dry your Thermomix bowl, then add all ingredients and blend 15 seconds/speed 8. Scrape down lid and sides of bowl and repeat if necessary.
2. Transfer to a bowl until ready to serve.

Tools and equipment

1. Air fryer
2. ThermoMat
3. Rolling pin

Notes:

If you don't have access to stale bread, you can substitute with panko crumbs. Rather than using speed 8 to prepare the crumb mixture, instead stir the ginger, garlic, crumbs, curry powder and soy sauce on speed 3, until combined.

If you don't own an air fryer, you could also shallow fry your chicken in a pan, or, use the oven.

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Created using The Recipes Generator