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
1 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
1 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 time. 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, followed by the eggs and then the breadcrumbs.
Get a pan on the heat and add a very large glug of vegetable oil. Once the 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.
Assemble time. Add a very large dollop of katsu mayo to your bun. Add your chicken. 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!