Crispy Katsu Curry Chicken Burgers

Directions

1. Slice the chicken breasts in half horizontally to create inner fillets. Season with salt and pepper.
2. Set up breading station with three bowls: one with flour, one with beaten egg, and one with panko breadcrumbs.
3. Coat each chicken fillet in flour, then dip in the egg, and finally coat in the panko breadcrumbs.
4. Heat the vegetable oil in a large pan over medium heat. Fry the breaded chicken fillets for 3-4 minutes on each side until golden brown and cooked through.
5. In a small saucepan, prepare the Yutaka Curry Sauce according to the packet instructions, adding 1 tbsp of mirin for extra flavour.
6. Toast the burger buns in a dry pan or under the grill until lightly browned.
7. Assemble the burgers by placing lettuce leaves on the bottom bun, followed by the crispy chicken fillet. Drizzle the katsu sauce over the chicken and top with the other half of the bun.
8. Serve the burgers hot, with extra katsu sauce on the side if desired.