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katsu curry burger on plate with salad, wedges and coleslaw.
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Katsu Burgers

Indulge in the mouthwatering delight of Crispy Chicken Katsu Burgers! Featuring succulent chicken breasts coated in golden Panko breadcrumbs, nestled between soft burger bread, and drizzled with creamy katsu sauce, it's a yummy twist on a family fave.
Course Dinner
Cuisine British
Keyword air fryer, chicken burgers, crispy chicken, katsu sauce
Prep Time 30 minutes
Cook Time 15 minutes
Servings 4 Burgers
Calories 856kcal
Author Donna

Ingredients

For the Katsu Sauce

  • 1 Tablespoon Cooking Oil
  • 1 Large Onion Diced
  • 2 Large Carrots Top and bottomed, peeled and diced
  • 2 Teaspoons Garlic Puree or five crushed cloves of fresh garlic
  • Pinch Salt and pepper
  • 1 Tablespoon Curry Powder
  • 2 Tablespoons Plain Flour
  • 400 ml Coconut Milk
  • 1 Teaspoon Honey Or Maple Syrup
  • 1 Tablespoon Soy Sauce I use low-sodium soy
  • 1 Bay Leaf
  • 1 Tablespoon Garam Masala

For the Chicken

  • 1 Teaspoon Cooking Oil
  • 4 Chicken Breasts - Butterflied
  • 70 g Plain Flour
  • 1 Egg
  • 1 Tablespoon Dijon Mustard
  • 70 g Panko Breadcrumbs
  • Pinch Salt and pepper
  • 1 Teaspoon Smoked Paprika

To Assemble

  • 4 Burger Rolls
  • Salad and Sauces of your choice

Instructions

For the Katsu Sauce

  • Pour the oil into a large saucepan and warm over medium heat.
  • Add the onions, carrots and garlic and sweat for 5 minutes, stirring often.
  • Stir in the flour, curry powder, salt, and pepper.
  • Add the coconut milk a bit at a time, stirring each splash in before adding more, making sure there are no lumps of flour.
  • Add the honey, soy sauce, bay leaf and garam masala.
  • Bring to a simmer and reduce the heat if necessary.
  • Cook on a low simmer for 20 minutes, stirring occasionally until the sauce has reduced.
  • Remove from the heat.
  • Leave to cool for a few minutes.
  • Fish out the bay leaf.
  • Carefully blend until smooth. I use a stick blender and mix it in the pan.

For the Chicken

  • When butterflied, your chicken should be around 1cm thick. If needed, wrap it in baking paper or cling film and roll out or bash until thinner.
  • Place the flour in a wide, shallow bowl.
  • Whisk the egg and dijon in another bowl.
  • Mix the Panko breadcrumbs with paprika, salt and pepper in a third bowl.
  • Dip the chicken breasts, one at a time, in the flour, the egg, and the breadcrumbs, turning and ensuring both sides are covered in each ingredient.

To Air Fry

  • Rub the crisper tray of your air fryer basket with oil.
  • Preheat the air fryer to 180 degrees C at set for 16 minutes.
  • Place the chicken on the crisper tray and air fry for 8 minutes.
  • Carefully flip over and fry for another 8 minutes.
  • Repeat if you only have space for two chicken breasts at a time.

To Bake

  • Preheat the oven to 180 degrees C (fan-assisted) and line a large baking tray with baking paper.
  • Place the coated chicken on the tray.
  • Cook for 10-15 minutes, flipping halfway.
  • Make sure the chicken is piping hot and cooked through before serving.

To Shallow Fry

  • Pour around 100ml of cooking oil into a large frying pan.
  • Warm gently over medium heat.
  • The oil should be hot but not smoking.
  • Carefully add the chicken breasts using tongs (don’t get too close with your hands).
  • Shallow fry on each side for 4-5 minutes, flipping very carefully.

To Assemble

  • Place the cooked chicken on a burger roll and drizzle over the katsu curry sauce.
  • Add any salad or other sauces you want before serving.

Notes

However you cook your chicken, I recommend using a food thermometer to make sure the centre of the chicken has reached at least 75 degrees C. 
Keep the sauce warm over low heat on the hob, stirring occasionally, if necessary.