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Chicken Katsu Curry Rice Burger

Servings 4


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


  • Carrot ribbons made with a potato peeler
  • Butterhead lettuces


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.