Katsu Chicken Burgers with Curry Ketchup

4.8/5 from 4 Customers

In Japan ‘katsu’ refers to a meat cutlet that’s been breaded and fried - it’s often served with a mild curry sauce but here we’re turning it into a delicious chicken burger!

15 minutes

50 minutes


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In Japan ‘katsu’ refers to a meat cutlet that’s been breaded and fried - it’s often served with a mild curry sauce but here we’re turning it into a delicious chicken burger. The curry powder used to season both the chicken burger and accompanying ketchup didn’t arrive in Japan until the British introduced it there about 100 years ago (after its invention during their occupation of India in order to commercialize complex Indian spice blends).

Adding a dessert blend? We'll email you the recipe once you've ordered!


15 minutes

50 minutes





Medium Effort

Main Ingredient



Popular Style




Curry Powder: coriander, cumin, black pepper, fenugreek, turmeric, ginger, yellow MUSTARD, green cardamon, cinnamon, cloves, chilli, star anise, Sichuan pepper, fennel, cassia, ginger
Mayo Spices: onion, wasabi
Shichimi Togarashi: orange, Sichuan pepper, poppy, SESAME, nori seaweed, sansho pepper, chilli, ginger

Allergens are listed in CAPITALS

4 large skinless, boneless chicken thighs
½ Chinese cabbage
½ bunch of spring onions
1 egg (any size)
4 cheese slices (any type)
100g mayonnaise
100g breadcrumbs (Japanese panko are best)
20g sugar
1 tsp soy sauce (any type)
20g cornflour
40ml vinegar (rice or white wine vinegar is best)
50g tomato puree
Oil for frying (sunflower or vegetable oil is best)
4 burger buns
1kg oven chips (French fries are best) or make your own

Large frying pan, Small pan, Baking tray x 2, Mixing bowl

Product Rating (4):


Hands down, best chicken burger i have ever eaten!

Sam Hill View More

Oh it just looks incredible...colonel Sanders has nothing on you!


These were amazing, the mayo is delicious too, definitely ordering this one again.

James Wheatley View More

Thanks, James!


Max, aged nine, made this and is proud of his Spicery Little Chef badge.

Peter Warriner View More

Great work, Max! You're a true Spicery Little Chef!


So good we have now made this 4 times. Had to improvise a bit in lock down and made my own mayonnaise and bread crumbs. For the coleslaw I could not get Chinese cabbage or spring onions so used white cabbage and red onion and it was still delicious

Sarah Pillans View More

Wow, that's great to hear! And well done with the improvisations!

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