This is one of the best burgers I have ever had. The chicken is juicy and delicious and the crispy chilli oil, I don't have the words to describe how good that is. Add in the mayonnaise, fresh cabbage and coriander leaves (not photographed above as this is my sons burger and he doesn't like coriander, but is is on mine below) this is one of the best flavour combinations you will ever try.
You need to make this.
You need to make this.
Recipe
Recipe adapted from Donna Hays cookbook 'even more Basics to Brilliance'
Serves 4
½ cup (125ml) Shaoxing Chinese cooking wine
¼ cup (60ml) soy sauce
1½ tablespoons finely grated ginger
4 X 125g chicken thigh fillets, trimmed
1 cup (150g) plain flour
1 cup (130g) cornflour
½ teaspoon table salt
Sunflower oil, for deep frying
To serve:
4 Burger Buns, halved
Mayonnaise
Finely shredded cabbage
Coriander leaves
Crispy Chilli Oil
Combine the Shaoxing, soy sauce and ginger. Add the chicken and turn to coat. Allow to marinate in the refrigerator for 1 hour.
Combine the flour, cornflour and salt in a bowl. Add the chicken and press to coat. Heat 6cm of oil in a saucepan over medium–high heat. In batches, cook chicken for 6–7 minutes, turning throughout, until golden and cooked through. Drain on absorbent kitchen paper.
To assemble, spread the burger buns with mayonnaise. Top with cabbage, coriander, chicken and crispy chilli oil.
Serves 4
½ cup (125ml) Shaoxing Chinese cooking wine
¼ cup (60ml) soy sauce
1½ tablespoons finely grated ginger
4 X 125g chicken thigh fillets, trimmed
1 cup (150g) plain flour
1 cup (130g) cornflour
½ teaspoon table salt
Sunflower oil, for deep frying
To serve:
4 Burger Buns, halved
Mayonnaise
Finely shredded cabbage
Coriander leaves
Crispy Chilli Oil
Combine the Shaoxing, soy sauce and ginger. Add the chicken and turn to coat. Allow to marinate in the refrigerator for 1 hour.
Combine the flour, cornflour and salt in a bowl. Add the chicken and press to coat. Heat 6cm of oil in a saucepan over medium–high heat. In batches, cook chicken for 6–7 minutes, turning throughout, until golden and cooked through. Drain on absorbent kitchen paper.
To assemble, spread the burger buns with mayonnaise. Top with cabbage, coriander, chicken and crispy chilli oil.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060719749156/
Pin it: www.pinterest.com.au/pin/399413060719749156/
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