Katsu Fried Chicken and Rice Burger

• Meat

  • 2 Chicken breast, boneless

• Seafood

  • 8 cups Rice (short grain or sushi slightly wetter than usual so it sticks together, cooked

• Produce

  • 2 Garlic cloves
  • 1/2 Ginger
  • 1 Onion, medium
  • 1 Seaweed flakes

• Refrigerated

  • 2 tbsp Oil and 2 eggs

• Canned Goods

  • 2 1/2 cup Chicken stock
  • 1 tbsp Tomato paste

• Condiments

  • 1 Soy sauce
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1 Black pepper
  • 1/2 tsp Cayenne pepper
  • 1 tsp Cocoa powder
  • 3/4 cup Flour
  • 2 1/2 tbsp Japanese curry powder
  • 1 Salt
  • 1 Salt and pepper
  • 1 Sugar
  • 1 White or black sesame seed

• Oils & Vinegars

  • 1 Sesame oil

• Bread & Baked Goods

  • 1 3/4 cup Panko crumbs

• Dairy

  • 3 tbsp Butter

Found on honestcooking.com

Description

Ingredients

• 2 boneless chicken breast, pounded until ½? thick and cut in half to make 4 pieces
• 1¾ cup panko crumbs
• 2 tbs oil and 2 eggs, beaten together
• ½ cup all purpose flour
• Salt and pepper
• 3 tbs butter
• ¼ cup flour
• 2½ tbs Japanese curry powder
• 1 tsp cocoa powder
• 1 tbs tomato paste
• 1 tbs Worcestershire sauce
• ½ tsp cayenne pepper (reduce or omit for less or no heat)
• ⅛ tsp black pepper
• 1 medium onion
• 2 garlic cloves
• ½? ginger
• 2½ cup chicken stock
• Salt to taste
• Sugar to taste
• Black Pepper to taste
• 8 cups cooked rice (short grain or sushi slightly wetter than usual so it sticks together)
• Sesame oil
• Soy sauce
• White or black Sesame seed
• Seaweed flakes

Directions

• Sprinkle generously salt and pepper on chicken.
• Prepare three separate shallow bowls. Filled each with flour, eggs and panko crumbs.
• Coat the chicken in flour. Shake off any excess. Dip the chicken in the eggs and then coat it with panko crumbs pressing it so that the chicken is well coated. Repeat with the flour, egg and panko crumbs one more time.
• Over medium high heat, add ¼? of oil into a cast iron pan. Heat the oil to 350 F.
• Once hot, gently place the chicken and fry it for 2-3 minutes on each side until chicken reads at least 165F. Place the chicken katsu in the oven at 200 F to keep warm if needed.
• Over medium low heat, add the butter to a small pan. Once it melts, add the flour and stir.
• Add the curry powder, cocoa powder, tomato paste, Worcestershire sauce, cayenne pepper and black pepper. Continue to stir for 10-15 minutes. It will become dry and crumbly. Be careful not to burn it.
• In a blender, add the onion, garlic and ginger and blend until smooth. Over medium heat, fry the onion paste in a pan until translucent and fragrant about 10- 15 minutes.
• Add the chicken stock. Increase the heat to medium high and bring it to a boil. Once boiled, add the roux. Stir well until the roux has dissolved. Season with salt, sugar n black pepper.
• Divide the rice into 8 portions. Shape and compress the rice to ½? thick and 3.5? diameter patties. Damp hands will help the rice not adhere to your hands while shaping.
• Brush both sides of the patties with soy sauce. Over medium high heat, fry the patties until crisp. Use minimal and gentle handling so that it doesn’t fall apart on you.
• Place lettuce or tomato or whatever toppings you like to the bottom rice patty. Put a piece of chicken katsu and pour curry on the chicken. Top with another rice patty.
• Wrap the rice burgers using a parchment paper (for added help to stay intact). Serve immediately.