Chicken Katsu Burger

Serves 4
Time 30 minutes


4 sesame seed brioche buns

2 chicken breasts, skin removed, sliced in half

Salt & pepper 

2 cups plain flour

1 tbsp curry powder

4 eggs, whisked for an eggwash 

2 cups panko bread crumbs

¼ cup white sesame seeds

¼ cup black sesame seeds 

Oil, for frying



¼ wombok, thinly sliced

1 tbsp ginger, grated

¼ cup Japanese seaweed (optional)

½ red onion, thinly sliced 

¼ daikon, peeled sliced into matchsticks 

1 tbsp pickled ginger, chopped

½ bunch coriander, roughly chopped 

2 spring onions, thinly sliced

2 pickles, finely chopped 

1 long red chilli, seeds removed, thinly sliced


2 tsp light soy 

½ cup kewpie mayo

3 tsp hot chilli sauce (or to taste)



Use a sharp knife to carefully slice the chicken breast in half to create 4 burger sized chicken fillets. 

Place flour in a large dish, combine the panko bread crumbs and sesame seeds on a large plate and prepare the egg wash in a separate bowl. Coat the chicken fillets in the flour, then the egg wash and finally the panko mixture, then dip in the egg and panko a second time. Pat the crumbs onto the chicken to ensure its evenly coated. Repeat will all of the chicken pieces. 

Add oil to a large frying pan, about an inch deep to shallow fry the chicken Drop a few breadcrumbs into the oil, they should gently start frying. Fry the chicken on medium-high heat for 10-12 minutes, flipping about halfway through, or until golden on the outside and cooked through internally. Remove from the oil and place on a wire rack to rest, season with a pinch of salt. 

Toast the inside of the burger buns on a dry pan over medium-low heat. Meanwhile, combine all of the ingredients for the sauce in a bowl. 

Add all of the salad ingredients to a large bowl with half of the sauce, and stir to bring them together. 

Add chicken to the bottom bun, and a few spoonfuls of the salad, and pour over some of the reserved sauce before adding the top bun.