Ingredients (per portion)

Chicken Katsu

1 chicken breast (150–180 g)

Salt & pepper

½ tsp garlic powder

2 tbsp flour

1 egg (beaten)

½ cup panko breadcrumbs

Oil for frying

Guacamole

½ ripe avocado

1 tbsp lime juice

1 tbsp finely chopped onion

1 tbsp chopped coriander

Salt & pepper

Optional: chopped green chilli

Fried Egg

1 egg

Pinch of salt & pepper

Few drops of oil or butter

Red Cabbage–Carrot Slaw

½ cup red cabbage, thinly shredded

¼ cup carrot, julienne

1 tsp lemon juice

1 tsp olive oil

Salt, a pinch

Optional: ½ tsp rice vinegar

Soy-Glazed Cucumbers

4–5 thin cucumber slices

½ tsp soy sauce

½ tsp rice vinegar

¼ tsp sugar

2–3 drops sesame oil

Optional: sesame seeds

Spicy Mayo

1½ tbsp Kewpie mayo

1 tsp sriracha

½ tsp lime juice

Optional: chilli flakes

Assembly

1 toasted brioche bun

Lettuce (optional)

Method

1. Prepare Chicken Katsu

Butterfly the chicken breast; pound lightly to even thickness.

Season with salt, pepper & garlic powder.

Coat in flour → dip in egg → coat in panko.

Fry at 170–175°C until golden and crisp (4–5 minutes).

Rest on rack.

2. Make Guacamole

Mash avocado with lime juice.

Add onion, coriander, salt, pepper, and optional chilli.

Keep chunky.

3. Make Red Cabbage–Carrot Slaw

Toss shredded cabbage & carrot with lemon, olive oil, salt & optional vinegar.

Keep crunchy and fresh.

4. Soy-Glazed Cucumber

Mix soy, vinegar, sugar & sesame oil.

Add sliced cucumber; toss lightly.

Keep aside for 5–10 minutes.

5. Spicy Mayo

Mix Kewpie mayo + sriracha + lime juice.

Adjust heat to taste.

6. Fried Egg

Fry sunny-side-up or over-easy as preferred.

Keep yolk slightly runny for best effect.

7. Assemble the Burger

Toast brioche bun lightly.

Spread spicy mayo on the bottom bun.

Place chicken katsu.

Add a layer of soy-glazed cucumbers.

Spoon guacamole over.

Top with fried egg.

Add crunchy red cabbage–carrot slaw.

Finish with extra spicy mayo on top bun.

Close gently and serve hot.