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Japanese chicken burgers
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Delicious Japanese-inspired chicken schnitzel burger with a zesty wasabi twist.
Ingredients:
  • 1 large (about 350g) chicken breast fillet
  • 21.00 gm soy sauce
  • 40g (1/4 cup) plain flour
  • 50g (1 cup) panko breadcrumbs
  • 24.00 gm sesame seeds
  • 20.00 ml rice wine vinegar
  • 5.00 gm caster sugar
  • 1 carrot, peeled into ribbons
  • 2 radishes, thinly sliced
  • 150g (1 cup) frozen peas
  • 29.70 gm Kewpie Mayonnaise
  • 1 tsp wasabi paste
  • 33.60 gm coconut oil
  • Asian salad greens, to serve
  • 4 white bread rolls, split
  • Kewpie Mayonnaise, extra, to serve
Instructions:
  • Cut the chicken into halves both horizontally and diagonally. Mix soy sauce and garlic in a shallow bowl. Coat the chicken with the soy mixture. Dredge the chicken first in flour, then in beaten egg, and finally in a mixture of panko and sesame seeds. Place the coated chicken on a plate lined with parchment paper and refrigerate for 5 minutes to set.
  • In a glass bowl, combine vinegar and sugar, then season with salt and pepper. Add carrot and radish, tossing well to mix. Let it sit to enhance the flavors.
  • Place the peas in a heatproof bowl and cover them with boiling water. Allow them to stand for 3 minutes or until tender, then drain. In a food processor, combine the peas, mayo, and wasabi until smooth. Season to taste.
  • In a non-stick pan over medium heat, heat coconut oil. Cook chicken, turning occasionally, for about 6 minutes until it is golden and fully cooked.
  • Distribute salad greens onto roll bases, then add pickled vegetables, chicken, and pea mixture. Drizzle with additional mayo and cover with roll tops.

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