• 2 skinless chicken breasts
  • vegetable oil or sunflower oil, for frying

For the brine

For the katsu mayo

  • 50ml ketchup
  • 1 tsp toasted sesame oil
  • 1 tsp soy sauce
  • 1 tbsp Worcestershire sauce
  • ½ tbsp runny honey
  • juice ½ lime
  • 1 tsp hot mustard
  • 2 tsp medium curry powder
  • 3 tbsp mayonnaise

For the chicken katsu

  • egg
  • 100g rice flour
  • 60g panko breadcrumbs
  • 2 burger buns (preferably brioche)
  • handful shredded iceberg lettuce
  • spring onions , finely sliced
  • radishes , finely sliced

How to Make

1.In a bowl, combine the ingredients for the brine with 1 tsp salt. Put the chicken in the brine, cover with cling film and marinate in the fridge for at least 3 hrs.

2.To make the mayo, combine all the ingredients and stir until smooth.

3.Half an hour before cooking, remove the chicken from the fridge. Crack the egg into a bowl and whisk with 2 tbsp of the brine. Mix the rice flour and panko, and spread out in a layer on a plate. Remove one chicken breast from the brine, shake off the excess, dip into the egg mix, then coat in the panko mix. Transfer to a plate and repeat with the other chicken breast.

4.Heat the oil in a deep-fat fryer or large, heavy-bottomed saucepan until it reaches 180C, or a piece of bread browns in 30 secs. Fry for 10-12 mins until cooked through. Drain on kitchen paper, then slice each breast into 4-5 pieces.

5.Split and toast the buns, then spread with the mayo. Add a layer of lettuce, spring onions and radishes, then top with the chicken and more mayo and enjoy.

Nutrition: per serving

  • kcal1080
  • fat48g
  • saturates6g
  • carbs107g
  • sugars21g
  • fibre8g
  • protein50g
  • salt3g

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