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.
- 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.
- 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.
- 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.
- 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.
- Toast your brioche buns.
- 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!