Mob's Chicken Katsu Burger

Mob's Chicken Katsu Burger

The crunchy breaded chicken. The delicious katsu mayo. The zingy slaw. It’s a match made in heaven.


Get one of the veggie stock jelly cubes for this – works perfectly.

Cooking Time (includes preparation time): 30 Minutes


  • 4 Brioche Baps - £0.80
  • Bunch of Coriander - £0.70
  • 2 Eggs - £0.19
  • Breadcrumbs - £0.65
  • Plain Flour - £0.45
  • Sesame Oil - £1.00
  • 1 Lime - £0.35
  • ½ White Cabbage - £0.52
  • Pack of Radishes - £0.65
  • Runny Honey - £0.70
  • Curry Powder - £0.85
  • Garam Masala - £0.85
  • Mayonnaise - £0.40
  • 1 Vegetable Stock Cube - £0.20
  • 4 Skinless, Boneless Chicken Thighs - £1.49
  • Total Cost – £9.80 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.


  1. Katsu mayo time. Add 8 tablespoons of mayo to a bowl. Add ¾ of a veggie stock cube, a teaspoon of garam masala, 2 teaspoons of curry powder and a tablespoon of runny honey. Mix well and set aside.
  2. Zingy slaw. Grate your radishes and half a cabbage. Add to a bowl with 2 teaspoons of sesame oil, the juice of a lime and a large handful of chopped coriander. Mix everything together and set aside.
  3. Chicken. Get three bowls out. Add flour to one, 2 eggs to another (whisk them up), and breadcrumbs to the third. Dip your chicken thigh in flour, then the eggs, then breadcrumbs.
  4. Get a pan on the heat and add a very large glug of vegetable oil. Once oil is hot, add your chicken thighs. Cook for 3-4 minutes on each side until the breadcrumbs are golden. Keep turning the chicken until it is cooked through.
  5. Toast your brioche buns.
  6. Assembly time. Add a very large dollop of katsu mayo to your bun. Then add your chicken. Then add a large spoonful of the zingy slaw. Dollop some more katsu mayo on the top half of the bun, and place that on top of the burger. Take a bite and enjoy!