Chicken Katsu Recipe Rice Burger

Hey, foodies, there’s a kickin’ bun in town. Instead of the familiar wheat-type bun, our recipe for Chicken Katsu Rice Burger is constructed with two pan-seared rice patties. Are you curious about how to keep rice buns from falling apart?

chicken katsu

#ChickenKatsu, #KatsuChicken, #ChickenKatsurecipe, #ChickenKatsuCurry, #ChickenKatsusauce

Straight from the Japanese cook’s mouth to your ear: before frying, press nori seaweed on the underside of the rice bun. Or, use the nori seaweed on both sides of the rice bun for added durability.

There is a caveat if you decide on a double dose of nori; it’s harder to sink your teeth into the rice bun.

Read This Recipe:

katsu chicken

If you belong to the I-hate-nori camp, wrap your Chicken Katsu Rice Burger in edible rice paper. Although, if you don’t like the taste of edible rice paper, you may need to refine the rice bun until it’s just right for your family’s taste buds.

If for whatever reason you can’t eat bread, rice is a marvelous substitute. It’s also gluten-free.

Chicken katsu recipe

So, what if your rice bun crumbles a bit? Ridiculously-messy food is fun to eat and an auspicious conversation starter among guests.

Do you wonder whether brown rice is a viable alternative? Granted, brown rice is more nutritious and higher in fiber, than white rice. But for this particular recipe, Japanese sushi-style, short grain rice works better.

Because it manifests with a clumpy-ness not present in other types of rice. Also, long grain rice is not a good option because it cooks up fluffy and doesn’t stick together like short grain rice.

chicken katsu curry

Chicken Katsu or Katsu Chicken

Now, let’s talk about chicken katsu. Think chicken nuggets developed to the nth degree. The Japanese prefer dark chicken meat. Traditional chicken katsu cutlets (in Japanese katsu means cutlet) are made with thigh meat.

This recipe calls for the chicken breasts that Americans love. Panko breading supplies the chicken’s crispy, crunchy texture.

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A generous amount of curry sauce adds just the right amount of zest to the flavor profile. Since the white rice bun provides the dominant color of this dish, replace the traditional white plate, with a contrasting color, i.e. Purple, rich brown or black.

Your job is done. Sit back and wait for the mmm-mmm’s!

Chicken katsu recipe

Chicken Katsu Recipe Rice Burger

Rate this recipe
6 ratings
Recipe by: Calleigh |
Category: entree
Cuisine: Japanese, American

This Chicken Katsu is juicy in the inside and crispy in the outside. Smeared with Chicken Katsu curry sauce and sandwiched with 2 pan-seared rice patties.

Chicken katsu recipe


2 hours, 20 minutes
651.09 kcal
    Chicken Katsu
  1. 1 boneless chicken breast, pounded until ½" thick, cut in half to make 2 pieces
  2. 1 cup panko crumbs
  3. 2 eggs
  4. 1 cup all purpose flour
  5. Salt and black pepper
    Chicken Marinade (skip this if you'll get the marinated chicken)
  1. 1 tbsp Soy Sauce
  2. 1 tbsp Rice wine vinegar
  3. 1 tsp garlic powder
  4. ½ tsp cayenne pepper (optional)
  5. 1 tbsp brown sugar
    Curry Roux:
  1. 3 tbsp unsalted butter
  2. ¼ cup all purpose flour
  3. 1 tsp cocoa powder
  4. 1 tbsp Worcestershire sauce
  5. 2½ tbsp curry powder
  6. 1 tbsp tomato paste
  7. ½ tsp cayenne pepper (optional but you can add for slight spiceness)
  8. pinch of black pepper
    Curry Sauce
  1. 1 medium onion, roughly chopped
  2. 3 garlic cloves
  3. 1 tbsp mince ginger
  4. 2 1/4 cup chicken stock
  5. Salt to taste
  6. Sugar to taste
  7. Black pepper to taste
    Rice Buns
  1. 2 cups cooked sushi rice (Japanese short grain or cooked rice)
  2. Sesame oil
  3. Soy sauce
  4. White or black sesame seeds
  5. Japanese rice seasoning (or Seaweed flakes)


2 hours, 20 minutes
Ready in
2 hours, 20 minutes
    Chicken Katsu:
  1. Butterfly the chicken breast fillet and pound until ½" thick, cut in half to make 2 pieces.
  2. Add the marinade ingredients and store in the fridge for 2 hours or overnight.
  3. Prepare 3 separate bowls and fill each with flour, eggs and panko crumbs.
  4. Coat chicken in the flour and dunk it in the egg wash. Coat it with the panko crumbs, pressing it so that the chicken is coated completely.
  5. Repeat the process one more time (with the flour, egg and panko crumbs) and set aside until ready to be fried.
  6. Heat oil to 350 F over medium-high heat, Once the oil is hot, gently place the breaded chicken cutlet and fry it for 3-4 minutes on each side OR until golden brown (do not overcrowd the pan).
  7. Place the chicken katsu in the oven at 200 F to keep warm until needed.
    Chicken Katsu Curry:
    For the Roux:
  1. Melt the butter over low heat, add the flour and mix well. Add the remaining ingredients for the roux and continue to stir.
  2. Note: the mixture will become crumbly and dry but make sure not to burn it. Turn off the heat and set aside.
    For the Curry:
  1. Using a blender, blend the garlic, onion, and ginger to make a paste. Then fry the paste over a medium-low heat until fragrant and translucent. Add the chicken stock and bring it to a boil.
  2. Season with salt, black pepper and some sugar according to your taste.
  3. Once the chicken stock is boiling hot, pour the roux mixture and stir well until the roux has fully dissolved while the mixture thickens. Turn off the heat
    Rice Buns:
  1. Spread the cooked sushi rice in a container and sprinkle with black sesame seeds and Japanese rice seasoning (keep a wet cloth handy). Using a rice paddle, fold the rice lightly and roughly divide the rice into 4 portions.
  2. Using an egg ring, place 1 portion of the sushi rice and compress it with a wet spoon until it forms a molded rice patties. Brush both sides with soy sauce. Set them aside covered with damp cloth.
  3. If shaping the rice buns by hand - shape each portion into burger patties with wet hands so the rice won't adhere into your hands while shaping.
  4. Brush both sides with soy sauce. Set them aside covered with damp cloth.
  5. Over a medium heat, add some oil and sear the patties until a bit crisp on both sides. Set aside and keep covered with a damp cloth.
    Assembling the Rice Burger:
  1. Place lettuce or your favorite toppings to the bottom rice patty. Place the chicken katsu and spoon a generous amount of katsu curry on top of the chicken. Top with another sushi rice patty.
  2. For added help to stay intact, you can wrap the rice burgers using a parchment paper (this is optional). Serve immediately.

Nutrition Facts

Chicken Katsu Recipe Rice Burger


Amount Per Serving
Calories 651.09 kcal
% Daily Value*
Total Fat 23.66 g 36.4%
Saturated Fat 8.79 g 44%
Trans Fat 0.4 g
Cholesterol 134.77 mg 44.9%
Sodium 956.29 mg 39.8%
Total Carbohydrate 84.56 g 28.2%
Dietary Fiber 5.6 g 22.4%
Sugars 12.14 g
Protein 24.88 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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45 thoughts on “Chicken Katsu Recipe Rice Burger”

  1. Pingback: Taiwanese Popcorn Chicken | Yan Su Ji | The Fork Bite

  2. Pingback: Copycat Recipe: Chipotle Honey Vinaigrette Dressing | The Fork Bite

  3. Great tips! I wish I have time to cook. I’ll definitely share this recipe to my grandma. Thank you for a very detailed post.

  4. Now that’s something new… I’ve never even heard of this before but I really want to try it! I’ll have to make a stop to get everything I need from the store and make it for a dinner this week… YUM!

  5. This looks absolutely delicious, I’ve never tried chicken katsu before but I’ve heard so much about it and how delish it is – I think yours will be the first one I try! 🙂

  6. And this is why I love your blog because you are so creative, I really love the idea of a rice based bun and as a vegetarian I can use quorn chicken to follow your chicken katsu recipe!

  7. Unfortunately or fortunately, I am vegetarian so I do not know all the kind of meat you are talking about. However, this looks really fascinating and unique. I suppose the art of reinventing food is a a Japanese cuisine thing haha!

  8. Angela Ricardo Bethea

    Oh!! These chicken katsu is so unique. Instead of a bun, they use rice. Excellent. Want to try this one.

  9. @ Sue Tanya McHorgh,
    If you use the cooked sushi rice, there’ll be no problem but if you’ll be using the regular cooked rice, you can add some sesame oil and cornstarch to make them stick a bit.

  10. I’m drooling just looking at the pictures of this recipe! It looks incredibly delicious and would be amazing for this holiday season! Though I have never tried chicken kastu before! Thanks for sharing the recipe with us!

  11. You had me at the first picture if I am honest, that looks SO good! And a little bit of everything, normally if I have a burger I go sans bun so I like this alternative! Suddenly very hungry and dinner is miles away!

  12. Love your curry sauce.. It’s a great idea and I can add it to other sandwiches too!

  13. Wow this is so creative! I’ve never seen a burger like that but I bet the flavors are incredible! so many yummy spices!

  14. The burger looks like a proper work of art, I would expect to be served something similar in an expensive restaurant! You did an amazing job, especially with those perfect rice patties. I don’t think I have ever had chicken katsu before but I’d love to try your burger.

  15. Wow!! This is very new to me. I love the idea of rice instead of burger bread, I would love to try this one. So tempting and yummy!

  16. Pooja Kawatra

    I have tried this Chicken Katsu only once and it was absolutely divine and would love to try this at hoe.

  17. I’ve never heard of a rice bun and am now completely intrigued! Oh…not to mention the sauce…and the chicken! This looks and sounds amazing!!

  18. Cue the angels — I’m in heaven! This looks absolutely phenomenal — and messy is always best — that’s what forks and fingers are for… and napkins – or wet naps!

  19. @AnneMarie,
    Sure, you can substitute the chicken breast with the boneless thighs instead.

  20. I don’t have any issues with gluten, but I love those rice buns and the nori keeping them together is a great idea. Like the Japanese, I prefer the darker meat. Can I make the recipe as is and substitute boneless thighs instead?

  21. These are genius!! Chicken Katsu curry is one of my absolutely faves and this is such an interesting, unique take on it! Pinned and printed the recipe as we are definitely making these in my house!

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About me:

abt me 150x150 Hi there, my name is Calleigh. Glad you’re here, you will find recipes that are easy to make and taste fantastic. You’ll also find some of my personal favorite foods, ones I’ve eaten in restaurants. Thank you for stopping by.

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