Korean Katsu chicken burger

Ingredients

8 boned chicken tights

500ml butter milk

250g flour

Pinch Salt

3 tbsp onion powder

3 tbsp garlic powder

Method

1. First need to marinate chicken tights in buttermilk. This should be done over night

2. Make flour mix with flour, salt onion powder and garlic powder

3. Before cooking, heat fryer up to 180°C

4. Take chicken from buttermilk and generously coat in flour mix

5. Deep fry coated chicken until crispy batter

6. These will have to be finished in the oven so they are cooked properly

7. When doing this put a sheet of greaseproof paper down first so it doesn’t stick to the tray

8. Once correct temperature, it is ready to serve

Ingredients for Korean katsu sauce

4 portions

1 onions

1 carrots

1 garlic

25 g ginger

1 tbsp curry powder

1 tbsp ground turmeric

1 tin coconut milk

2 tbsp maple syrup

Method

1. Finely dice onions and carrots

2. Purée garlic and ginger

3. Heat a large pan with some oil, sauté onions and carrots for 5 minutes then add garlic and ginger

4. Cook until all veg is soft

5. Add curry powder and turmeric and cook for a couple of minutes

6. Add coconut milk and maple syrup

7. Leave to simmer for 20 minutes

8. Season with salt and pepper

9. Ready to serve

Katsu burger garnish

4 brioche bun

1 baby gem lettuce

1 beef tomatoes

Method

1. Defrost burger buns

2. Toast each side of bun

3. Pick baby gem lettuce off, leaf by leaf

4. Thinly slice beet tomatoes