The crunchy breaded chicken. The delicious katsu mayo. The zingy slaw. All shoved inside a toasted brioche bun. Go on...
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Pair this with
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Serves
4
Brioche Bun
Coriander
Egg
Breadcrumb
Plain Flour
Sesame Oil
Lime
White Cabbage
Radish
Honey
Curry Powder
Garam Masala
Mayonnaise
Vegetable Stock Cube
Skinless Chicken Thigh
Vegetable Oil
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Pair this with
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Serves
4
Brioche Bun
Coriander
Egg
Breadcrumb
Plain Flour
Sesame Oil
Lime
White Cabbage
Radish
Honey
Curry Powder
Garam Masala
Mayonnaise
Vegetable Stock Cube
Skinless Chicken Thigh
Vegetable Oil
Unlock Mob Premium
Pair this with
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
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Step 1.
Katsu mayo time. Add mayo, veggie stock cube, garam masala, curry powder and runny honey to a bowl. Mix well and set aside.
Step 2.
Zingy slaw. Grate your radishes and half a cabbage. Add to a bowl with sesame oil, the juice of a lime and a large handful of chopped coriander. Mix everything together and set aside.
Step 3.
Chicken time. Get three bowls out. Add flour to one, eggs to another (whisk them up) and breadcrumbs to the third. Dip your chicken thigh in flour, followed by the eggs and then the breadcrumbs.
Step 4.
Get a pan on the heat and add a very large glug of vegetable oil. Once the oil is hot, add your chicken thighs. Cook for 4 minutes on each side until the breadcrumbs are golden. Keep turning the chicken until it is cooked through.
Step 5.
Toast your brioche buns.
Step 6.
Assemble time. Add a very large dollop of katsu mayo to your bun. Add your chicken. Add a large spoonful of the zingy slaw. Dollop some more katsu mayo on the top half of the bun and place that on top of the burger. Take a bite and enjoy!
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Notes (1)
J
Joanne B.
8 months ago
(edited)
Very nice! Had no veg stock cubes so couldn't use them but mayo was really good without it.
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