Chicken Katsu Rice Burger

 

Ingredients

• Chicken Katsu
• 2 Бoneless chicken Бreast, pounded until ½" thick, cut in half to make 4 pieces
• 1¾ cup panko crumbs
• 2 tbs oil and 2 eggs, beaten together
• ½ cup all purpose flour
• Salt and black pepper
•  
• Curry
• Roux:
• 3 tbs unsalted butter
• ¼ cup all purpose flour
• 2½ tbs Japanese curry powder
• 1 tsp cocoa powder
• 1 tbs tomato paste
• 1 tbs Worcestershire sauce
• ½ tsp cayenne pepper (reduce or omit for less or no heat)
• ⅛ tsp black pepper
•  
• 1 medium onion, roughly chopped
• 2 garlic cloves
• ½" ginger
• 2½ cup chicken stock
• Salt to taste
• Sugar to taste
• Black pepper to taste
•  
• Rice Buns
• 8 cups cooked rice (Japanese short grain or sushi rice)
• Sesame oil
• Soy sauce
• White or black sesame seeds
• Seaweed flakes

Directions

Chicken Katsu

1. Sprinkle generously salt and pepper on chicken.
2. Prepare three separate shallow bowls. Filled each with flour, eggs and panko crumbs.
3. Coat the chicken in flour. Shake off any excess. Dip the chicken in the eggs and then coat it with panko crumbs pressing it so that the chicken is well coated. Repeat with the flour, egg and panko crumbs one more time.
4. Over medium high heat, add ¼" of oil into a cast iron pan. Heat the oil to 350 F.
5. Once hot, gently place the chicken and fry it for 2-3 minutes on each side until chicken reads at least 165F. Place the chicken katsu in the oven at 200 F to keep warm if needed.

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