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

Crispy Chicken Katsu Burger and Wedges

with Baby Gem and Pickled Radish Salad

Inspired by some of the world's most popular street food, this tasty Crispy Chicken Katsu Burger and Wedges is perfect for a casual sharing-style dinner.

Tags:
Egg(s) not included
Allergens:
Egg
Mustard
Cereals containing gluten

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.

Preparation Time50 minutes
Cooking time40 minutes
DifficultyExperienced

Ingredients

serving amount

450 grams

Potatoes

100 grams

Radishes

1 unit(s)

Baby Gem Lettuce

30 milliliter(s)

Rice Vinegar

64 grams

Mayonnaise

(Contains Egg, Mustard)

50 grams

Korma Curry Paste

(Contains Mustard)

15 grams

Honey

2 unit(s)

British Chicken Breasts

50 grams

Panko Breadcrumbs

(Contains Cereals containing gluten)

2 unit(s)

Burger Buns

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

Not included in your delivery

¼ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

1 unit(s)

Egg

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Nutritional information

Energy (kJ)3726 kJ
Energy (kcal)890 kcal
Fat27 g
of which saturates4.3 g
Carbohydrate106 g
of which sugars16.9 g
Protein57.4 g
Salt3.47 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Small Bowl
Baking Paper
Rolling Pin
Whisk
Medium Bowl
Medium Saucepan
Pan

Instructions

Roast the Wedges
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

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, 25-35 mins. Turn halfway through.

Get Prepped
2

Meanwhile, 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 to pickle.

In another small bowl, mix together the mayo, korma curry paste and honey. Set aside. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Bring on the Chicken
3

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or 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 breadcrumbs into another bowl and season with salt and pepper.

Get Breading
4

Season the chicken, then dip 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.

When everything's nearly ready, pop the burger buns onto a baking tray and into the oven to warm through, 2-3 mins.

Stack up and Serve
6

Add the baby gem to your bowl of radishes 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 (slice in half first if needed) and the reserved baby gem leaves. 

Serve your wedges and radish salad alongside with any remaining korma mayo for dipping. 

Enjoy!