100ml cider vinegar
1 tbsp sugar
1 tbsp salt
1 each large red onion, thinly sliced
1 tsp vegetable oil
50g onion, thinly sliced
1/2 tsp garlic, minced
1/2 tsp ginger, minced
2 tbsp Wing Yip Chinese Curry Concentrate
4 tbsp water
1 tsp white miso paste
1 tsp light soy sauce
1 tsp honey
2 each chicken breasts
50g plain flour
1 each medium egg
100g panko breadcrumbs, lightly blitzed in a food processor
2 tbsp vegetable oil
2 each burger buns
4 tbsp mayonnaise
1 each baby gem lettuce
sweet potato fries to serve
Pickled Onion: In a small saucepan add all ingredients except the onion and gently simmer on a low heat for 5 minutes.
Let the pickling liquor cool for 10 minutes and pour over the thinly sliced red onion in a bowl and leave for at least 30 minutes. If not using straight away, once cooled completely, transfer to an air-tight container and store in the fridge for up to 1 month.
Katsu Sauce: Heat the vegetable oil in a pan over a low heat and add the onion, garlic, and ginger. Gently fry for 5-10 minutes until the onions are soft, but not coloured.
Using a food processor, blitz the onion mix to a puree and set aside.
Mix the remaining sauce ingredients together and place in a saucepan over a medium heat and bring to the boil. Simmer for 1-2 minutes or until it has started to thicken, and all ingredients come together.
Add the onion puree and cook for a further minute. Turn off the heat until ready to use. If not using straight away, transfer to an air-tight container and store in the fridge for up to 1 week. Heat gently before use.
Chicken: Butterfly the chicken breasts by making a cut halfway through the larger part of the breast to create a flap and fold outwards.
Loosely cover the chicken breasts with cling film and then using a heavy based saucepan, flatten the chicken breasts until they are of even thickness.
In separate bowls set out your flour, lightly whisk the egg and panko breadcrumbs. Start by coating the chicken breast in flour, tapping off an excess. Then dip into the egg letting any excess drip off. Finally place into the panko breadcrumbs ensuring that the chicken is thoroughly coated. Set aside and repeat with the second chicken breast.
Place a frying pan over a medium heat and add the oil to the pan. Fry the chicken breasts for 4-5 minutes on each side until crispy and golden brown, and cooked through. Leave to rest for 2-3 minutes.
To Serve: Lightly toast the burger buns and then lay out all ingredients ready to assemble the burger. Gently re-heat the katsu sauce if it’s not still warm.
Add 2 tbsp mayonnaise to the bottom piece of the burger and add 2-3 pieces of baby gem lettuce on top.
Place the chicken breast on top of the lettuce and top with 3-4 tbsp of the katsu sauce depending on your preference.
Add a pinch of the pickled onion on top of the sauce, letting some of the excess pickling liquor drop off first before adding to the burger.
Finally place the top part of the burger on and serve with sweet potato fries.
Note: brioche burger buns work really well with this recipe, and this can be served with anything on the side, but the sweet potato fries work really well.