Chicken Katsu Rice Burger – 鸡排米汉堡

Crispy golden brown crust enveloping juicy tender sake flavoured chicken meat between 2 perfectly pan seared brown rice patties just screams Chicken Katsu Burger. The hero of the dish is the rice. The rice should be sticky, chewy and moist enough to form a perfect rice patty without breaking apart when it’s pan seared. We would say brown rice burger patties are the new burger buns.

The layers of fragrant rice patty with crispy crunchy katsu burger, tomatoes and lettuce with a generous drizzle of tonkatsu sauce plus furikake topping will please any hungry tummy!

Those who find conventional brown rice rough and dry will be glad to know that Kinmemai Better Brown™ has a smooth texture, taste that is indistinguishable from white rice, and is easy-to-digest! Packed with vitamins, benefits include 14 times more Vitamin E and six times more LPS (natural immune system booster) than conventional white rice.

To find out more, go to the following places:

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  • Servings: 4

  • Time: 1 hr

  • Skill: Easy


  1. 400g Kinmemai better brown

  2. 600ml water

  3. 1 tbsp flour

  4. 2 boneless chicken thighs

  5. 2 tbsp sake

  6. ½ tsp kosher salt

  7. ⅛ tsp cracked black pepper

  8. 2 eggs

  9. 50g all purpose flour

  10. 50g panko

  11. 2 sheets of Nori

  12. 5 tbsp katsu sauce

  13. 4 leaves of green carol lettuce

  14. 1 tomato (cut into slices)

  15. 1 tsp sesame oil

  16. 1 tsp soya sauce

  17. 1 packet Furikake

  18. Oil for deep frying


  1. Cook 400g Kinmemai better brown as per cooking instruction with 600ml water. Do not wash the rice.

  2. Cut 2 chicken thighs into 2. Transfer to a bowl.

  3. Add in 2 tbsp sake, ½ tsp kosher salt and ⅛ tsp cracked black pepper.

  4. Marinate it for 30 minutes.

  5. Fluff up rice once it's cooked, and mix in 1 tbsp all purpose flour. Mix well.

  6. Place a 9cm ring mould on a cling wrap.

  7. Divide rice into 8 portions of 100g each.

  8. Mould and compress 1 portion of the rice. Remove ring mould and wrap rice.

  9. Chill in the fridge until ready to cook.

  10. Prepare breading station with 3 plates.

  11. Place 50g all purpose flour into one plate.

  12. Beat 2 eggs into the second plate.

  13. Place 70g panko into the third plate. Season with a dash of salt and pepper.

  14. Coat each piece of chicken breast with flour, shake off the excess.

  15. Dip into the beaten egg.

  16. And last, coat it with the breadcrumb mixture. Deep fry chicken on medium heat until golden brown.

  17. Remove and set aside on a rack.

  18. Cut Nori sheets into 8 9cm rounds. Set aside.

  19. Remove cling wrap from the rice patties. Stick the Nori rounds on one side of the rice patties.

  20. Heat a pan on medium heat and sear the rice patties Nori side down first. Lightly brush the top with sesame oil followed by soya sauce. Sear both sides until crisp. Be gentle with it as not to fall apart.

  21. Place 1 rice patty with Nori side facing up.

  22. Place green carol lettuce followed by a slice of tomato.

  23. Top with chicken katsu.

  24. Drizzle with Katsu sauce

  25. Sprinkle Furikake on it.

  26. Top with a rice patty, with Nori side down.

  27. Garnish with more Furikake.

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