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Crispy Katsu Chicken Burger and Wedges
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Crispy Katsu Chicken Burger and Wedges

Crispy Katsu Chicken Burger and Wedges

with chorizo crumb and pickled pepper

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.

Egg(s) not included
Eat Me First
Total Time50 minutes
Cooking Time45 minutes


Serving amount

120 grams

Salad Leaves

1 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

3 unit(s)


1 sachet(s)


(Contains Egg, Mustard)

1 sachet(s)

Korma Curry Paste

2 sachet(s)


320 grams

Chicken Breast

1 pack(s)


(Contains Wheat)

2 unit(s)

Brioche Buns

(Contains Milk, Egg, Soya, Wheat May be present Lupin, Nuts, Sesame)

1 unit(s)

Bell Pepper

100 grams


(Contains Milk)

Not included in your delivery

to taste


to taste


to taste




to taste



Nutrition Values

Energy (kJ)5000 kJ
Energy (kcal)1195 kcal
Fat48.3 g
of which saturates10.4 g
Carbohydrate130.3 g
of which sugars24.4 g
Dietary Fiber0 g
Protein62.3 g
Cholesterol0 mg
Salt5.66 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper


Cook the Wedges
  • 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.

TIP: Use two baking trays if necessary.

Pickle the Pepper
  • 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 (double both for 4p) 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.
Butterfly the Chicken
  • 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 (double for 4p) in a bowl.
  • Add the breadcrumbs to another bowl with salt and pepper.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing used to keep it fresh.

Coat in Crumb
  • 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.

TIP: You want the oil to be hot so the chicken fries properly—heat for 2-3 mins before adding the chicken.

Fry the Chicken
  • 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.
Finish and Serve
  • 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.