Chicken Katsu Curry Burger Recipe

Preheat the oven to 400°F (200°C).

Pound the chicken breasts until they are about 1/2 inch thick.

Set up three bowls – one with flour, one with beaten eggs, and one with panko breadcrumbs.

Dip each chicken breast into the flour, then the beaten eggs, and finally the panko breadcrumbs, pressing the breadcrumbs firmly onto the chicken.

Heat vegetable oil in a large skillet over medium heat. Cook the breaded chicken breasts for about 3-4 minutes on each side, until golden brown and crispy. Transfer the chicken to a baking sheet and bake in the preheated oven for 10-12 minutes, or until fully cooked.

In the meantime, prepare the curry sauce. Heat vegetable oil in a saucepan over medium heat. Add the diced onion and minced garlic. Cook until the onion becomes translucent, about 5 minutes.

Stir in the curry powder and cook for another minute. Add the chicken stock, soy sauce, and honey. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.

Remove the chicken from the oven and let it rest for a few minutes. Slice each chicken breast in half lengthwise.

Toast the burger buns. Spread mayonnaise on one side and ketchup on the other side of the bun.

Place a chicken breast on the bottom bun, followed by a slice of cheese, shredded lettuce, and sliced tomatoes. Drizzle with the curry sauce. Place the top bun on and serve the Chicken Katsu Curry Burger immediately.