Chicken Katsu Rice Burger


A substantial rice meal in a handy form? This chicken katsu rice burger is all kinds of perfect.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves 3

For the Chicken Katsu

450 grams chicken breast
salt and pepper, to taste
1 1⁄2 cups flour
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon paprika
2 eggs
1 head lettuce
1 cup breadcrumbs
1 head lettuce
3 cheese slices

For the Rice Buns
600 grams rice
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon nori flakes
sesame seeds

For the Rice Buns
1. Form burger buns with rice, using 100 grams per bun.
2. Pan-fry it with sesame oil until both sides are lightly crisped. Brush soy sauce on both sides, and continue to fry until it gets some color.
3. Sprinkle with nori flakes and sesame seeds. Set aside.

For the Chicken Katsu
1. Cut chicken into 3 equal parts, 150 grams each. Sprinkle salt and pepper onto the chicken generously.
2. In the first large bowl, add flour, onion powder, garlic powder, paprika, and mix it all together. In the second bowl, add 2 eggs and whisk it.
3. Coat the seasoned chicken in the flour mixture, and shake off any excess. Dip the chicken in the eggs and coat with breadcrumbs. repeat with the flour, egg, and breadcrumbs one more time.
4. Over medium high heat, add 1⁄4 of the sesame oil into a cast iron pan. Once hot, gently place the chicken katsu. Cook each side for about 4-6 minutes.
5. Assemble accordingly: rice bun, lettuce, chicken katsu, cheese, then rice bun.

Recipe by Chef Dijo de Jesus of Eats Meats West
Photography by Matt Lee of Cereal Studio
Special thanks to Sean Reichenbach

This recipe was originally published in the August-September 2017 issue of Breakfast Magazine.