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|2||each||Thaw and Serve Milk Bun|
|2||each||Crest Chicken Thigh (Deboned)|
|90||g||Praise Whole Egg Mayonnaise|
|5||g||Holbrooks Worcestershire Sauce|
|2||each||Breakfast Radishes (Thinly Sliced)|
Preparing the chicken fillet: To make a marinade for the chicken, whisk together the soy sauce, sake, butter milk, sesame oil, ginger and garlic. Then, add 30 grams of caster sugar and whisk until the sugar has dissolved. Place the chicken thigh in the mixture and let it marinate for two hours in the fridge. While it is marinating, preheat your deep fryer to 180 degrees celsius.
After two hours, take the chicken out of the marinade and coat the chicken in the rice flour. Place into the deep fryer and cook each thigh until it is golden brown and crispy. Once it is done, season with salt and place it to the side.
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For your kaffir lime marmalade, thinly slice the kaffir leaves, peel the zest off the lime and set aside. In a separate bowl, squeeze out the juice of the lime. Then, combine 125 grams of caster sugar and water in a pot. Place it on a low heat and bring to simmer. While continually stirring, add the lime zest and juice and bring to a simmer for a further 15 to 20 minutes.
For the tatsoi and radish salad, thinly slice the Breakfast Radishes. Then, in a bowl, combine the radish leaves, Breakfast Radishes, lemon juice and sesame oil. Mix together, then season with salt and pepper to taste.
To assemble your burger, carefully slice the Thaw and Serve Milk Bun. On the base of the bun, spread a thick layer of the spicy mayonnaise, then spread the marmalade on the base of the top of the bun. Gently put the karaage chicken down on the bun’s base, followed by a slice of cheddar cheese. Place the tatsoi and radish salad on-top. Finish off the assembly by placing the lid of the bun on top of the ingredients.
Remember, you can also serve the burger with a side of crispy hot chips.