Crunchy Japanese Crumbed Chicken Burgers
These fresh Japanese style burgers are a delicious lunch or dinner option perfect for hungry tummies. Served with sliced avocado and slaw, these burgers bring a delightful taste of Japan to your table.
Main Course
4 burgers
30 mins
25 mins
55 mins
Main Course
4 burgers
30 mins
25 mins
55 mins
Ingredients
2 chicken breast, skinless
2 tablespoons of soy sauce
1 tablespoon of brown sugar
1 teaspoon of ginger, finely grated
1 tablespoon of lemon juice
1 spring onions, finely sliced
1 cup of flour, plain
2 free range eggs, lightly whisked
3 cups of panko breadcrumbs
¼ red cabbage, thinly shredded
¼ green cabbage, thinly shredded
½ cup of Japanese mayo
1 teaspoon of toasted sesame oil
2 teaspoons of lemon juice, for the salad dressing
4 brioche sesame buns
Japanese mayo, to serve
avocados, sliced, to serve
Instructions
- Cut each chicken breast in half and place between two pieces of baking paper. Use a rolling pin or meat mallet to flatten slightly.
- Whisk together the soy sauce, brown sugar, ginger, lemon juice and spring onion. Place in a bowl along with the chicken and leave to marinade for 30 minutes.
- Preheat oven to 220°C.
- Drain the marinade and toss the chicken in the flour. Dunk completely in the egg and then coat well in the panko crumbs.
- Lay on a lined oven proof baking sheet. Spray with some olive oil. Cook for approximately 20 minutes until golden and cooked through.
- Toss the shredded cabbage with the sesame oil and the lemon juice.
- Toast the brioche buns. Spread one half with Japanese mayonnaise. Top with a piece of the cooked chicken, a big helping of slaw and some avocado slices.
Notes
Contains gluten, dairy and meat. Recipe credit: Bird and Barrow/Brinks