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Crispy Chicken Katsu Burgers with Spiced Mayo

Creamy Cabbage-Carrot Slaw

Cooking time

30 minutes




800 /serving

You can almost hear the satisfying crunch of these katsu burgers before you even bite in! You’ll bread the chicken with a coating of spiced panko breadcrumbs, and instead of deep frying, crisp them up to golden brown under high heat in the oven. Meantime, your creamy-tangy Japanese-accented coleslaw will take shape with mirin and rice vinegar mixed into shreds of cabbage, carrots and scallions. Put it all together on toasty hamburger buns, daub on a touch of mayo seasoned with lemony herbs and spices, then serve with extra slaw on the side.

We will send you:

  • 8 Chicken thighs (or 4 chicken breasts)
  • 200g Carrots
  • 200g Shredded green cabbage
  • 2 Scallions
  • 90ml Mayonnaise
  • 95g Panko
  • 30ml Mirin
  • 30ml Rice vinegar
  • 4 Classic hamburger buns
  • 20g Warm Feelings spice blend (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, chili, bay leaf, lemon oil, spices, mustard, brown sugar)

Contains: Eggs, Mustard, Sulphites, Wheat, Barley

You will need:

2 Sheet pans
Salt & pepper
2 Eggs
Parchment paper
Total Fat
33 g
Saturated Fat
5 g
1060 mg
Total Carbs
77 g
11 g
48 g
8 g
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Mise en place
Preheat the oven to 450°F. Peel and grate the carrots. Thinly slice the scallions crosswise on an angle.
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Prepare & bake the chicken katsu
Pat the chicken thighs dry with paper towel (if you received chicken breasts, slice each horizontally into two even pieces first); season with ⅓ of the spice blend and S&P. In a large bowl, add the panko and season with ⅔ of the remaining spice blend and S&P. In a second large bowl, whisk 2 eggs until smooth; season generously with S&P. Working one piece at a time, coat the chicken in the egg mixture (letting the excess drip off), then in the panko mixture (pressing to adhere). Add the coated chicken* to a lined sheet pan as you go. Transfer to the oven and bake, without flipping, 16 to 20 minutes, until golden brown and cooked through.
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Make the slaw & spiced mayo
While the chicken bakes, in a large bowl, make the slaw by combining the rice vinegar, mirin and ¼ of the mayonnaise; season with S&P. Add the cabbage, carrots and scallions; stir to combine. In a small bowl, make the spiced mayo by combining the remaining mayonnaise with the remaining spice blend; season with S&P to taste. Stir to combine.
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Toast the buns
On a second sheet pan, add the buns, cut-sides up, in a single, even layer. Transfer to the oven and toast, 3 to 4 minutes, until the buns are warmed through.
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Plate your dish
Divide the toasted buns between your plates. Spread the bun bottoms and tops with as much spiced mayo as you’d like. Top each bun bottom with one or two pieces of chicken katsu, as desired, a spoonful of the slaw and a bun top. Serve the remaining slaw on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.