Krispy Katsu Burger and Wedges
Inspired by SpongeBob SquarePants
- Egg
- Mustard
- Wheat
- Cereals containing gluten
- Celery
- May contain traces of allergens
- Egg
- Milk
- Soya
This burger brings big Krusty Krab energy! A golden, crispy chicken katsu fillet is tucked into a soft bun and served with chunky wedges. It’s our best-ever version of a classic made with top quality ingredients for a bite that’s delicious, crunchy and totally Bikini Bottom-worthy.
Ingredients
450 grams
Potatoes
100 grams
Radishes
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
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
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
2 unit(s)
Burger Buns
(Contains: Wheat, Cereals containing gluten May contain traces of: Egg, Milk, Soya)
Not included in your delivery
¼ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 unit(s)
Egg
Nutritional information
Utensils
Instructions
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.
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.
In another small bowl, mix together the mayo, korma curry paste and honey. Set aside. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
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. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
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.
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.
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's nearly ready, pop them onto a baking tray and into the oven to warm through, 2-3 mins.
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.
