20 December 2016
For the brine
For the katsu mayo
For the chicken katsu
Your favourite Japanese curry in burger form: this indulgent treat is a relaxed spin on traditional flavours, with a katsu curry mayonnaise to top the panko-coated chicken patty.
PREP: 20 MINS
1. In a bowl, combine the ingredients for the brine with 1 tsp salt. Put the chicken in the brine, cover with cling film and marinate in the fridge for at least 3 hrs.
Recipe from Good Food magazine, July 2016