Looking for a new recipe to try out this week?
The Crispy Katsu Chicken Burger served with homemade wedges from HelloFresh is sure to be a crowd pleaser for friends and family.
It is also the perfect meal to enjoy while we get a last minute blast of summer sunshine.
Crispy chicken coated in curried aioli is joined by slightly spiced chorizo wedges in this dish for a meal that's filled with adventurous flavours.
Hannah Duxbury, Head of Culinary from HelloFresh Ireland says: "Enjoy a fusion-inspired street food treat with a decadent chicken katsu burger with chorizo crumb and pickled peppers.
"With a subtle spice and a moreish combination of smooth and crispy textures, this much-loved recipe is best enjoyed with a refreshing glass of ginger beer."
Here's everything you need to know:
Serves 2
Ingredients
- 120g Salad Leaves
- 3 Potatoes
- 1 sachet Korma Curry Paste
- 320g Chicken Breast
- Brioche Buns
- 100g Chorizo
- 1 sachet Apple Cider Vinegar
- 1 sachet Aioli
- 2 sachets Honey
- 1 pack Breadcrumbs
- 1 Bell Pepper
- 1 egg
- Salt, pepper, oil and sugar to taste
Method
- Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes into 2cm wide wedges (peeling optional). Pop the wedges onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
- Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces. In a bowl for the dressing, mix together ¼ tsp sugar, 1 tbsp oil and the vinegar. Season with salt and pepper, add the chopped pepper, stir together and set aside. In a separate bowl, mix together the aioli, korma paste and honey.
- Lay chicken out and put your hand on top. Cut from thicker end to thin point until there's 2cm left (don't slice fully through). Open it up like a book. IMPORTANT: Wash hands and equipment after handling raw chicken and packaging. Beat 1 egg in a bowl. Add the breadcrumbs to another bowl with salt and pepper.
- Season the chicken with salt and pepper. Dip each breast first into the egg and then the breadcrumbs, ensuring they're completely coated. Transfer to a clean plate. Place a large pan over high heat, adding enough oil to completely coat the bottom.
- Once hot, lay the chicken into the pan, reduce the heat to medium-high and fry until golden brown and cooked through, 8-10 mins total. IMPORTANT: Chicken is cooked when no longer pink in the middle. Turn every 2-3 mins and adjust the heat if necessary. Meanwhile, pop the brioche buns into the oven to warm through, 2-3 mins. In the final 5 mins of cooking time, add the chorizo to the wedges. Toss together and bake until wedges are done.
- Add three-quarters of the salad leaves to the bowl of peppers and toss to coat in the dressing. Pop the buns onto your plates and spread some korma aioli over each bun base and lid. Sandwich the fried chicken and the reserved salad leaves between the buns. Serve your wedges and pepper salad alongside. Use any remaining korma aioli for dipping.
Visit hellofresh.ie for more recipes.
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