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Chicken Katsu Burger

This Chicken Katsu Burger recipe reimagines the classic dish, swapping rice for brioche buns and adding crisp lettuce leaves and crunchy sliced radishes for freshness. A perfect way to get creative with the katsu curry flavours you know and love!

Prep Time: 15 minutes

Cook Time: 15 minutes



  • 100ml Fused Katsu Curry Stir Fry Sauce OR 3 tbsp Fused Katsu Curry Paste mixed with coconut milk to make a sauce

  • 4 chicken breasts

  • 4 tbsp flour for coating

  • 2 eggs beaten

  • 200 g panko breadcrumbs for coating

  • olive oil for baking

  • 4 brioche buns sliced in half

  • 4 radishes sliced thinly

  • 4-8 lettuce leaves 1-2 leaves per person


For The Chicken Katsu

  • Preheat oven to 180ºC.

  • Cut the chicken breasts into a butterfly cut (this will allow the chicken to cook through faster in the oil).

  • Prepare the flour, beaten egg and panko breadcrumbs on three separate plates. Then coat the chicken breasts in flour, dip in the beaten egg and cover in panko breadcrumbs.

  • Lightly coat the breaded chicken breasts slices in olive oil and arrange on a baking tray.

  • Bake in the oven for 20 mins until the panko breadcrumbs on one side turn a nice golden brown colour. Turn over and bake for another few minutes.

  • Remove from the oven when the coating is fully golden and crisp and the chicken is cooked all the way through, and set aside.

To Build Your Katsu Burgers

  • Add a spoonfuls of curry sauce, lettuce leaf and sliced radish to the base of each brioche bun

  • Add the katsu chicken cutlet to each bun (slice if you prefer).

  • Finish with more curry sauce, lettuce leaf and sliced radish (to suit your taste) and the top of the brioche bun. Enjoy!

To Serve

  • You can serve the burgers Japanese style with freshly steamed rice and vegetables or in a bun with salad and fries. I love to serve alongside my Sweet Potato Fries with a wasabi mayo.

Recipe Courtesy of

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