Chicken katsu burger

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

This might be the best chicken burger we've ever tasted! The panko-crumbed chicken is super crunchy and flavourful, thanks to the addition of soya sauce to the egg in the batter. Serve with maple bacon and sesame-chilli mayo.

Ingredients

For the katsu:
2 free-range deboned chicken thighs
1 cup flour
salt, to taste
3 free-range eggs, beaten
2 t soya sauce
2 cups panko crumbs
750 ml sunflower oil
sesame burger bun, toasted, for serving
microherbs, for serving
spring onion, shaved, for serving
cucumber, shaved, for serving
For the maple bacon:
6 rashers streaky bacon
2 T maple syrup
2 t olive oil
For the sesame-chilli mayo, mix:
1/2 cup good-quality mayonnaise
2 t sesame seeds, toasted
a squeeze lime juice
1 T sriracha

Cooking Instructions

Bash the chicken thighs using a mallet until thin. Place the chicken in the seasoned flour and coat thoroughly. Mix the egg and soya sauce, dust the excess flour off the chicken and place in the egg mixture. Shake off the excess egg, then coat the chicken with panko crumbs.

Heat the oil to 160°C. Fry the chicken thighs until crunchy and golden brown on the outside and succulent on the inside, about 5 minutes per side.

To prepare the maple bacon, preheat the oven to 200°C. Place a sheet of greaseproof paper on a lightly greased baking sheet and place the bacon on the paper. Pour over the maple syrup. Place the bacon in the oven and cook for 12 minutes, or until caramelised.

To assemble, spread some mayo on the bottom half of the bun. Top with microherbs, the chicken, maple bacon, spring onion, shaved cucumber, another piece of chicken, another dollop of mayo and the top of the bun.