Chicken Katsu Curry Rice Burger
Ingredients
Rice burger
- 2 1/2 cups Japanese rice cook as per directions
- 1 tbsp sesame oil
Curry Sauce
- 4 cubes curry roux
- 1/2 yellow onion sliced
- 2 tsp canola oil
- Water as stated on package
Chicken Katsu
- 2 chicken breast halved thickness wise to get 4 pieces
- 1 egg lightly beaten
- 3 tbsp plain flour
- 1/3 cup panko bread crumbs
- 1/4 cup canola oil
- Salt and black pepper
Toppings
- Carrot ribbons made with a potato peeler
- Butterhead lettuces
Instructions
Rice burger
- Cook rice as per instructions.
- Fluff, and while it is still hot/warm, shape it between 2 cling wrap.
- Wrap it up and chill for the it to take shape.
- When ready to cook, brush on some sesame oil on both side of the rice patty.
- Heat non-stick pan on medium high, and cook rice patty until heated through and slightly crusty.
Curry Sauce
- Stir-fry onions in a pot over medium high heat with olive oil.
- Pour in water and bring to a boil, then add in curry roux.
- Allow to cook until fully dissolved and sauce thickens, about 5-8 minutes.
Chicken Katsu
- Season chicken with salt and black pepper.
- Set up dredging station.
- Dredge chicken in flour.
- Then dip into egg, dripping off excess.
- And coat it with panko bread crumbs.
- Pan fry until golden, about 3 minutes each side.
Putting together
- Place lettuce and carrot ribbons on rice burger, top with chicken katsu, and spoon over curry and onions.
- Serve immediately.