Katsu-Crumbed Chicken Burger
Cherie Metcalfe
Crispy katsu crumbed chicken piled high with fresh slaw and a generous drizzle of our White BBQ Sauce. Perfect for summer nights when you’re after something crunchy, fresh, and totally delicious.
Ingredients
- 2 chicken thighs or breast fillets
- Salt and pepper
- ½ cup flour
- 1 egg
- 1 cup Katsu Crumb
- Oil for shallow frying
- 2 brioche burger buns
2 tablespoon japanese mayo or Blanc de Blanc
¼ cup shredded lettuce or cabbage
- Pickles or red onion optional
Directions
- Pound the chicken to an even thickness and season with salt and pepper.
Dredge in flour, dip in beaten egg, then coat evenly with Katsu Crumb.
- Fry until golden and cooked through, or air fry with a light spray of oil for a healthier option.
- Lightly toast the buns, then spread with Blanc de Blanc or japanese mayo. Pile on shredded cabbage and top with the crispy katsu chicken.
- Add pickles or onion if you like, sandwich it all together, and serve hot.
