Name: Japanese Crispy Chicken Burger
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 chicken thighs (bones removed); 4 tbsp Ponzu; Panko bread crumbs; 1 tsp salt; A few shakes of Shichimi Togarashi; 4 tbsp cornflour; 1 egg; 3 tbsp vegetable oil; Lettuce (finely shredded); Pickled radish (optional); Picked ginger (optional); Brioche buns; 2 tbsp Kewpie Mayonaise; 5 to 6 shakes Shichimi Togarashi (adjust to taste); 1 tsp Wasabi; 1 tbsp Mirin

Japanese Crispy Chicken Burger

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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.

Prep Time 15

Cook Time 15

Total Time 30

Servings: 2 burgers

Course: Main Course

Cuisine: Japanese

Ingredients Equipment Method Video

Ingredients

For the chicken burger

2 chicken thighs bones removed
4 tbsp Ponzu
Panko bread crumbs
1 tsp salt
A few shakes of Shichimi Togarashi
4 tbsp cornflour
1 egg
3 tbsp vegetable oil
Lettuce finely shredded
Pickled radish optional
Picked ginger optional
Brioche buns

For the Japanese Dressing

2 tbsp Kewpie Mayonaise
5 to 6 shakes Shichimi Togarashi adjust to taste
1 tsp Wasabi
1 tbsp Mirin

Equipment

Grill Temperature

Surfaces

Method

For the Japanese dressing

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

For the crispy chicken

Marinade the chicken thighs in ponzu for 30 mins.
Setup three large bowls: The first should have cornflour. The second one, a beaten egg. 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.
Dip your chicken in the flour, coating all surfaces and knocking off any excess.
Now dip it into the egg mixture, coating all sides.
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.
Set up your egg for direct cooking with a cast iron pan or skillet at 200°C.
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.
You might like to toast your rolls on your Egg as the chicken finishes cooking.

Build your burger

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