Japanese Crispy Chicken Burger

Japanese Crispy Chicken Burger

Back to basics with a burger and a really quick and simple cook.  Sometimes you crave something a little different, and this was inspired by a visit to a local Japanese Kitchen and Bar. Introducing our Japanese Panko Chicken Burger, a new addition to our burger recipes. The chicken, with its crispy panko crumb coating, combines juiciness with a satisfying crunch. Served with a Japanese-inspired salad dressing with a hint of wasabi and topped with pickled ginger and daikon (radish); this burger is a delightful twist on a classic favorite. 

Method

For the Japanese dressing

1. Place all the dressing ingredients in a bowl.  Give them a good mix together and set aside.

For the crispy chicken

1. Marinade the chicken thighs in ponzu for 30 mins.
2. Setup three large bowls:
   1. The first should have cornflour.
   2. The second one, a beaten egg.
   3. The third is a mixture of panko breadcrumbs with a few shakes of the Togarashi and salt.  The Togarashi is quite spicy, so adjust to your own palette.
3. Dip your chicken in the flour, coating all surfaces and knocking off any excess.
4. Now dip it into the egg mixture, coating all sides.
5. Now dip into the panko breadcrumbs, coating all sides. If you want, you can repeat the egg and panko stages to get a thicker coating.
6. Set up your egg for direct cooking with a cast iron pan or skillet at 200°C.
7. Drizzle in your oil, place your coated chicken into the pan, and fry for around 5 minutes before turning. You’re looking for the breadcrumbs to go golden. The chicken is ready when it has reached 74°C or higher internal temp. Use your Thermapen to check this.
8. You might like to toast your rolls on your Egg as the chicken finishes cooking.

Build your burger

1. Place a chicken thigh on the base of the bun.
2. Add some lettuce and drizzle over the dressing.
3. Top with pickled radish and ginger.
4. Add the burger bun top, place it on your plate and give it a good squeeze before tucking it in.