Double Chicken Katsu Burger and Katsu Curry Mayo
with Sesame Wedges and Rice Vinegar Pickled Salad
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.
Mild Curry Powder
(Contains Cereals containing gluten, Soya)
Baby Gem Lettuce
(May contain Celery)
Not included in your delivery
Water for the Sauce
Preheat your oven to 200°C. Trim the radishes and thinly slice. Trim the carrot. Use a vegetable peeler to peel long ribbons from all sides of the length of the carrot. Stop when you get to the centre, discard the centre. Trim the cucumber. Use a vegetable peeler to peel long ribbons from all sides of the length of the cucumber. Stop when you get to the seedy centre, discard the centre. Pop the radishes, carrot and cucumber in a large bowl and set aside for later. Halve the burger buns, trim the root from the baby gem lettuce then separate the leaves.
Chop the potatoes into 2cm wide wedges (no need to peel!). Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a small saucepan on medium heat. Once hot, add the curry powder, garlic and half the easy ginger. Stir and cook until fragrant, 1-2 mins. Pour in the water (see ingredients for amount) and bring to the boil. Simmer until reduced by half, 2-3 mins, then remove from the heat and add the mayo, honey and half the soy sauce. Stir together vigorously until combined, then set aside.
Meanwhile, pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Sprinkle over the sesame seeds, toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the wedges nicely spread out.
Put the rice wine vinegar and remaining easy ginger in a small bowl. Add the sugar and olive oil (see ingredients for both amounts). Season with salt and pepper and mix with a fork. Set aside - dressing made! Pop the panko breadcrumbs in a large bowl and season with salt and pepper. Mix together. Pop the cornflour in another large bowl and add the water (see ingredients for amount). Add the ground ginger and the remaining soy sauce. Season with salt and pepper and whisk with a fork until well combined.
Heat approx 2cm of oil in a frying pan on high heat. TIP: You want the oil to be nice and hot so the chicken fries properly - heat for 2-3 mins before you add the chicken. While the oil gets hot, dip one piece of chicken in the cornflour mixture so it's completely covered on both sides. Then dip it in the breadcrumbs to coat on both sides. Pop on a plate and repeat with the other chicken thighs. Once the oil is hot, carefully lay the chicken in the pan and fry until golden brown on each side and cooked through, 14-16 mins total, turn with tongs every 3-4 mins. TIP: Careful not to burn yourself on the hot oil. IMPORTANT: Wash your hands after handling raw meat.
Once cooked, remove the chicken to a plate covered in kitchen roll. IMPORTANT: The chicken is cooked when no longer pink in the middle. Pop the burger buns in the oven to warm through for 2-3 mins. Add the dressing to the radish, carrot and cucumber and toss to coat. Spread a spoonful of the katsu mayo on the top and bottom of the burger buns and serve with a couple of baby gem leaves and the chicken thighs inside.Add the remaining leaves to the salad, toss together. Serve with the wedges and salad alongside with any remaining katsu mayo for dipping your chips in. Enjoy!