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Crispy Chicken Katsu Burger and Wedges
Crispy Chicken Katsu Burger and Wedges

Crispy Chicken Katsu Burger and Wedges

with Baby Gem and Pickled Radish Salad

Mimi Morley
Mimi MorleyPublished on August 08, 2022

This Crispy Chicken Katsu Burger and Wedges is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Tags:
Eggs not included
Allergens:
Egg
Mustard
Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total50 minutes
Active 40 minutes
DifficultyExperienced

Ingredients

serving amount

100

Radishes

1

Baby Gem Lettuce

30

Rice Vinegar

450

Potatoes

64

Mayonnaise

(Contains: Egg, Mustard)

50

Korma Curry Paste

(Contains: Mustard)

15

Honey

2

British Chicken Breasts

50

Panko Breadcrumbs

(Contains: Cereals containing gluten)

2

Glazed Burger Bun

(Contains: Cereals containing gluten May contain traces of: Egg, Milk, Soya)

Not included in your delivery

¼

Sugar for the Dressing

1

Olive Oil for the Dressing

1

Egg

Nutritional information

Energy (kcal)878 kcal
Energy (kJ)3672 kJ
Fat26.6 g
of which saturates4 g
Carbohydrate103.8 g
of which sugars19.4 g
Protein58.6 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Baking Tray
Baking Paper
Whisk
Medium Saucepan
Grill Pan

Cooking Instructions and Tips

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the radishes and cut into quarters.
Trim the baby gem and reserve 1 leaf per person. Halve the rest lengthways and thinly slice widthways.
In a small bowl, combine the rice vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, add the radishes, then stir together and set aside.

Roast the Wedges
2

Chop the potatoes into 2cm wide wedges (no need to peel).
Pop them on a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Bring on the Chicken
3

Meanwhile, in another small bowl, mix together the mayo, korma style paste and honey. Set aside. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it's 1-2 cm thick.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the panko breadcrumbs into another bowl and season with salt and pepper.

Get Breading
4

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Time to Fry
5

Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 8-10 mins total.
Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, halve the burger buns. When everything is nearly ready, pop them onto a baking tray and into the oven to warm through, 2-3 mins.

Stack up and Serve
6

Add the baby gem to the radish bowl and toss to coat in the dressing.
Pop the burger buns onto your plates. Spread some korma mayo over the bases and lids, then sandwich in the fried chicken and the reserved baby gem leaves.
Serve your wedges and radish salad alongside. Add any remaining korma mayo on the side for dipping.
Enjoy!

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