Recipe
Royal Basmati Rice Chicken Katsu Burgers

Royal Basmati Rice Chicken Katsu Burgers

  • Servings: 4
  • Total Time:

Rice flour made from Royal Basmati Rice gives Chef Chauhan’s chicken katsu a light and extra-crispy coating. Sandwich that between “buns” made from pressed basmati rice and add a delicious spicy tonkatsu aioli for an adventurous new sandwich!

Ingredients

For the Chicken Katsu

  • 2 boneless chicken breasts, pounded until ½” thick and cut in half to make 4 pieces
  • 1¾ cup panko crumbs
  • 2 tbsp oil and 2 eggs, beaten together
  • ½ cup Basmati Rice flour*
  • Salt and black pepper

 

For the Basmati Rice Buns

  • 8 cups cooked Basmati Rice
  • 2 eggs
  • Sesame oil
  • Soy sauce
  • White or black sesame seeds
  • Seaweed flakes

 

For the Spicy Tonkatsu Aioli

  • ½ cup Japanese mayonnaise
  • 2 tablespoons Sriracha hot sauce, plus more to taste
  • 2 tablespoons tonkatsu sauce
  • 1 teaspoon freshly squeezed lime juice

Instructions

For the Chicken Katsu

  1. Sprinkle salt and pepper on chicken generously.
  2. Prepare three shallow bowls. Fill one with Royal Basmati Rice flour*, one with the eggs and one with panko crumbs.
  3. Coat the chicken in flour. Shake off any excess. Dip the chicken in the eggs and then coat with panko crumbs, pressing so the chicken is well-coated. Repeat with the flour, egg and panko crumbs one more time.
  4. Over medium high heat, add ¼” of oil into a cast iron pan. Heat the oil to 350°F.
  5. Once hot, gently place the chicken and fry it for 2-3 minutes on each side until the chicken is at least 165°F. Place the chicken katsu in the over at 200°F to keep warm if needed.

 

* Royal Basmati Rice flour: Blend Royal Basmati Rice in a blender till completely powdered. Sift and use.

For the Basmati Rice Buns

  1. Mix the cooked Royal Basmati Rice with eggs. Divide the rice into 8 portions. Shape and compress the rice into ½” thick and 3″ diameter patties. Damp hands will help the rice not adhere to your hands while shaping.
  2. Brush both sides of the patties with soy sauce. Sprinkle with sesame seeds and seaweed flakes. Heat a pan over medium high heat. Once hot, add a little oil and sear the patties until crisp on both sides. Use minimal and gentle handling so that it doesn’t fall apart. Use a wide spatula.

 

For the Spicy Tonkatsu Aioli

  1. In a small bowl, mix together mayonnaise, Sriracha, tonkatsu sauce and lime juice. Taste and add more Sriracha to desired spiciness. Serve immediately or transfer to an airtight container and store in refrigerator for up to a month.

 

Assembling the Burgers

  1. Place lettuce, tomato, onion slice or whatever toppings you like on the bottom rice bun. Put a piece of chicken katsu and drizzle with tonkatsu aioli. Top with another rice patty.
  2. Wrap the rice burgers using parchment paper (for added help to stay intact). Serve immediately.