Katsu Curry Fried Chicken Burger | Donna Hay

Ingredients

• 2 cups (160g) shredded green cabbage
• 1 cup (125g) peeled and shredded daikon
• 1 green onion (scallion), shredded
• ½ cup (160g) Japanese mayonnaise, plus extra to serve
• 4 sesame seed brioche buns, halved
• pickled ginger, to serve
• ¼ cup (30g) curry powder
• 2 tablespoons finely grated ginger
• 4 cloves garlic, crushed
• 2 tablespoons soy sauce
• ¼ cup (60ml) rice wine vinegar
• 1 tablespoon caster (superfine) sugar
• 4 chicken thighs (500g), trimmed and cut in half
• 1 teaspoon cornflour (cornstarch)
• ½ cup (125ml) water
• vegetable oil, for deep-frying
• 1 cup (150g) plain (all-purpose) flour
• 2 teaspoons baking powder